Decoction - Revision history

Lathe at 12:10, 14 March 2008

2008-03-14T12:10:56Z

← Older revision		Revision as of 12:10, 14 March 2008
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	Decoction is a way to raise mash temperature by removing a portion of the mash, heating it,and returning it to the mash vessel.		Decoction is a way to raise mash temperature by removing a portion of the mash, heating it,and returning it to the mash vessel.
	~~{{example}}~~
	==Editor==		==Editor==
	{\|		{\|

Lathe at 12:10, 14 March 2008

2008-03-14T12:10:33Z

← Older revision		Revision as of 12:10, 14 March 2008
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	Decoction is a way to raise mash temperature by removing a portion of the mash, heating it,and returning it to the mash vessel.		Decoction is a way to raise mash temperature by removing a portion of the mash, heating it,and returning it to the mash vessel.
			{{example}}
	==Editor==		==Editor==
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	\|valign="top"\|[[Image:decoction.jpg\|left]]		\|valign="top"\|[[Image:decoction.jpg\|left]]
	\|}		\|}
			{{pics}}
	==Usage Notes==		==Usage Notes==
	The volume needed to decoct is calculated based on other variables in your mash schedule, such as the infusion rate in your mash-in step (recommended 1.25-1.33 qts/lb). Basically, for a decoction step you need to select a vessel that you will be using for the decoction heating and a heat source, such as a burner that has been calibrated for heat output. Put the temperature that you want your mash to be when you return the decocted portion back to the mash-tun; this allows BeerTools Pro to calculate the decoction volume that you will remove for your decoction step. You can adjust the Heat to Boil Output slider to determine how strong your flame will be during heating; this determines how many minutes it will take you to get to a boil. Finally, you set how long you will be boiling the decocted volume to account for evaporation from your kettle.		The volume needed to decoct is calculated based on other variables in your mash schedule, such as the infusion rate in your mash-in step (recommended 1.25-1.33 qts/lb). Basically, for a decoction step you need to select a vessel that you will be using for the decoction heating and a heat source, such as a burner that has been calibrated for heat output. Put the temperature that you want your mash to be when you return the decocted portion back to the mash-tun; this allows BeerTools Pro to calculate the decoction volume that you will remove for your decoction step. You can adjust the Heat to Boil Output slider to determine how strong your flame will be during heating; this determines how many minutes it will take you to get to a boil. Finally, you set how long you will be boiling the decocted volume to account for evaporation from your kettle.

134.197.55.115: /* Editor */

2007-01-31T00:25:16Z

Editor

← Older revision		Revision as of 00:25, 31 January 2007
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	;Name		;Name
	:~~Add content here~~		:Give your decoction step a descriptive name, e.g., 'Single Decoction.'

	;Notes		;Notes
	:useful to mention anything special about this step for this particular recipe, etc.		:This is useful to mention anything special about this step for this particular recipe, etc.

	;Decoction Vessel		;Decoction Vessel
	:~~this~~ field is selected via a drop-down menu which lists the various "vessels" you have created in the "Vessels" display; you should select the vessel you are using, and it should be calibrated (done via the edit vessel screen).		:This field is selected via a drop-down menu which lists the various "vessels" you have created in the "Vessels" display; you should select the vessel you are using for the decoction itself, and it should be calibrated (done via the edit vessel screen).

	;Heat Source		;Heat Source
	:~~Add content here~~		:You need to note what heat source you will use to heat your decocted volume.

	;Target Temp		;Target Temp
	:~~Add content here~~		:What will the target temperature be for the mash upon returning the decocted volume?

	;Decoction Volume		;Decoction Volume
	:~~Add content here~~		:This is calculated based on your Target Temp, or you can fill this in and have the Target Temp calculated.

	;Equalize		;Equalize
	:~~Add content here~~		:How long will it take for the temperature to equalize in the mash-tun when you return the decocted volume?

	;Heat to Boil Output		;Heat to Boil Output
	:~~Add content here~~		:This is the percent of heat output you should use from your heat source to have the decocted volume reach boil. This can be calculated for you based on the Heat to Boil Duration.

	;Heat to Boil Duration		;Heat to Boil Duration
	:~~Add content here~~		:How long should it take for the decocted volume to come to a boil? Ths can be calculated based on your Heat Output setting.

	;Boil Output		;Boil Output
	:~~Add content here~~		:This allows you to set how much heat will be applied during the boil phase of the decoction based on your heat source. Adjusting it affects the volume being returned to the mashtun due to evaporation losses, and thus affects other calculations in the decoction step.

	;Boil Duration		;Boil Duration
	:~~Add content here~~		:How long do you plan to boil the decocted volume? This affects evaporation losses.
	\|valign="top"\|[[Image:decoction.jpg\|left]]		\|valign="top"\|[[Image:decoction.jpg\|left]]
	\|}		\|}

Lathe: /* Editor */

2007-01-27T16:22:34Z

Editor

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	;Name		;Name
	:~~though you can label this what you want, calling it the "Mash In" will help others who use your recipe to understand that this is the first water addition to your grist.~~		:Add content here

	;Notes		;Notes

Lathe: /* Editor */

2007-01-27T16:21:56Z

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	;Boil Duration		;Boil Duration
	:Add content here		:Add content here
	\|valign="top"\|[[[[Image:decoction.jpg]]\|left]]		\|valign="top"\|[[Image:decoction.jpg\|left]]
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Lathe: /* Editor */

2007-01-27T16:21:22Z

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	;Boil Duration		;Boil Duration
	:Add content here		:Add content here
	\|valign="top"\|[[[[Image:decoction.jpg]]		\|valign="top"\|[[[[Image:decoction.jpg]]\|left]]
	\|left]]
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Lathe: /* Editor */

2007-01-27T16:20:35Z

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 ==Usage Notes==

71.94.73.122: /* Notes */

2007-01-24T05:00:58Z

Notes

← Older revision		Revision as of 05:00, 24 January 2007
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	[[Image:decoction.jpg]]		[[Image:decoction.jpg]]

	==Notes==		==Usage Notes==
	~~You can note your data in the decoction box in BTP.~~ The volume needed to decoct is calculated based on other variables in your mash schedule, such as the infusion rate in your mash-in step (recommended 1.25-1.33 qts/lb).		The volume needed to decoct is calculated based on other variables in your mash schedule, such as the infusion rate in your mash-in step (recommended 1.25-1.33 qts/lb). Basically, for a decoction step you need to select a vessel that you will be using for the decoction heating and a heat source, such as a burner that has been calibrated for heat output. Put the temperature that you want your mash to be when you return the decocted portion back to the mash-tun; this allows BeerTools Pro to calculate the decoction volume that you will remove for your decoction step. You can adjust the Heat to Boil Output slider to determine how strong your flame will be during heating; this determines how many minutes it will take you to get to a boil. Finally, you set how long you will be boiling the decocted volume to account for evaporation from your kettle.

			==Background==
	Decocting is a technique developed by old style European brewers for brewing lager beers. Historically, it became practical for several reasons. First, precise analytical equipment for monitoring temperatures did not exist, so basing mash methods from simple proportional removals of the mash that were boiled and returned to the main mash vessel allowed fairly precise and consistent mash results. Water was often quite basic, so an acid rest was needed to help acidify the mash, and this acid rest worked well in a decoction schedule. Also, grain production was not as advanced as it is today, so grains lacked the high degree of in-kernel modification that we have today. This meant that enzymes were unavailable in the grains, so a protein rest to allow the production of [http://en.wikipedia.org/wiki/Protease proteases] was necessary. Finally, greater malt complexity was achieved in their beers through the production of melanoidins during the decoction process.		Decocting is a technique developed by old style European brewers for brewing lager beers. Historically, it became practical for several reasons. First, precise analytical equipment for monitoring temperatures did not exist, so basing mash methods from simple proportional removals of the mash that were boiled and returned to the main mash vessel allowed fairly precise and consistent mash results. Water was often quite basic, so an acid rest was needed to help acidify the mash, and this acid rest worked well in a decoction schedule. Also, grain production was not as advanced as it is today, so grains lacked the high degree of in-kernel modification that we have today. This meant that enzymes were unavailable in the grains, so a protein rest to allow the production of [http://en.wikipedia.org/wiki/Protease proteases] was necessary. Finally, greater malt complexity was achieved in their beers through the production of melanoidins during the decoction process.

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	With highly modified malts such as those in production worldwide nowadays, only a protein rest and a single decoction of 33-40% of the heaviest mash with a raise to [http://www.m-w.com/dictionary/saccharification saccharification] temperature is needed. This allows for a fairly simple mash schedule that requires about the same time as does an infusion mash schedule.		With highly modified malts such as those in production worldwide nowadays, only a protein rest and a single decoction of 33-40% of the heaviest mash with a raise to [http://www.m-w.com/dictionary/saccharification saccharification] temperature is needed. This allows for a fairly simple mash schedule that requires about the same time as does an infusion mash schedule.

	~~'''~~Procedure~~:'''~~		==Example Procedure==
	After a 5-minute protein rest at approximately 130ºF, pull the decoction amount using a strainer to get the thickest portion of the mash with only enough liquid to prevent scorching, but not so much liquid as to cover the grains. Bring the decocted portion to 150ºF over ten minutes, then to 167ºF over 10-15 minutes, and finally to a boil. Stir constantly during heating and boiling and use a relatively low flame to avoid scorching. After 5-20+ minutes of boiling and constant stirring, depending on the degree of darkening, caramelization, and melanoidin complexity you desire, return the decocted portion to the mash to raise the mash to saccharification temperature. After 15 minutes at saccharification rest, begin testing for starch conversion in preparation for your sparge/separation.		After a 5-minute protein rest at approximately 130ºF, pull the decoction amount using a strainer to get the thickest portion of the mash with only enough liquid to prevent scorching, but not so much liquid as to cover the grains. Bring the decocted portion to 150ºF over ten minutes, then to 167ºF over 10-15 minutes, and finally to a boil. Stir constantly during heating and boiling and use a relatively low flame to avoid scorching. After 5-20+ minutes of boiling and constant stirring, depending on the degree of darkening, caramelization, and melanoidin complexity you desire, return the decocted portion to the mash to raise the mash to saccharification temperature. After 15 minutes at saccharification rest, begin testing for starch conversion in preparation for your sparge/separation.

Jctull: /* Notes */

2007-01-20T18:51:13Z

Notes

← Older revision		Revision as of 18:51, 20 January 2007
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	==Notes==		==Notes==
	~~This~~ is a technique developed by old style European brewers for brewing lager beers. ~~Mostly used on undermodified malts~~ that can~~'t fully convert the starches~~ to ~~sugars~~. Boiling the grains for a short time, 10 ~~mins.~~ will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to ~~eat~~, ~~and make~~ a clearer beer. It ~~will~~ also raise your effiency. ~~It will~~ give the beer slightly more color, and a deeper malt flavor~~, creating a compound called melonoidin~~. ~~Think of searing a steak on a grill~~.		You can note your data in the decoction box in BTP. The volume needed to decoct is calculated based on other variables in your mash schedule, such as the infusion rate in your mash-in step (recommended 1.25-1.33 qts/lb).
	With highly modified malts such as those in ~~the U.S.~~, only a protein rest and a single decoction 33-40% of the ~~thick~~ mash, with a raise to ~~saccarification rest may be sufficient~~. After ~~your~~ protein rest pull the decoction amount ~~and bring~~ the ~~malt up~~ to ~~saccarafication temp and hold for 15min~~. Bring to boiling ~~gently by stiring~~ and ~~50% of your heat output~~ to avoid scorching. ~~You can use a strainer to pull out~~ the ~~thick malt~~, ~~with only enough liquid~~ to ~~cover it. After 10mins. return it~~ to the mash. ~~Note~~ your ~~data in the decoction box in BTP~~.
			Decocting is a technique developed by old style European brewers for brewing lager beers. Historically, it became practical for several reasons. First, precise analytical equipment for monitoring temperatures did not exist, so basing mash methods from simple proportional removals of the mash that were boiled and returned to the main mash vessel allowed fairly precise and consistent mash results. Water was often quite basic, so an acid rest was needed to help acidify the mash, and this acid rest worked well in a decoction schedule. Also, grain production was not as advanced as it is today, so grains lacked the high degree of in-kernel modification that we have today. This meant that enzymes were unavailable in the grains, so a protein rest to allow the production of [http://en.wikipedia.org/wiki/Protease proteases] was necessary. Finally, greater malt complexity was achieved in their beers through the production of melanoidins during the decoction process.

			Nowadays, most German breweries no longer decoct, but use infusion mashing with melanoidin production being achieved through advances in their wort boiling equipment. For the homebrewer, decoction can be used to create greater flavor complexity in their lager beers while using traditional equipment. Boiling the grains for a short time, e.g., 10 minutes, will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to consume, as well as producing a clearer beer. It may also raise your effiency. Additionally, decoction can give the beer slightly more color through kettle caramelization and a deeper malt flavor from the production of melanoidins from the [http://en.wikipedia.org/wiki/Maillard_reaction Maillard reaction].

			With highly modified malts such as those in production worldwide nowadays, only a protein rest and a single decoction of 33-40% of the heaviest mash with a raise to [http://www.m-w.com/dictionary/saccharification saccharification] temperature is needed. This allows for a fairly simple mash schedule that requires about the same time as does an infusion mash schedule.

			'''Procedure:'''
			After a 5-minute protein rest at approximately 130ºF, pull the decoction amount using a strainer to get the thickest portion of the mash with only enough liquid to prevent scorching, but not so much liquid as to cover the grains. Bring the decocted portion to 150ºF over ten minutes, then to 167ºF over 10-15 minutes, and finally to a boil. Stir constantly during heating and boiling and use a relatively low flame to avoid scorching. After 5-20+ minutes of boiling and constant stirring, depending on the degree of darkening, caramelization, and melanoidin complexity you desire, return the decocted portion to the mash to raise the mash to saccharification temperature. After 15 minutes at saccharification rest, begin testing for starch conversion in preparation for your sparge/separation.

	==Example==		==Example==

Btp admin at 15:57, 17 January 2007

2007-01-17T15:57:17Z

← Older revision		Revision as of 15:57, 17 January 2007
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	This is a technique developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't fully convert the starches to sugars. Boiling the grains for a short time, 10 mins. will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to eat, and make a clearer beer. It will also raise your effiency. It will give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill.		This is a technique developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't fully convert the starches to sugars. Boiling the grains for a short time, 10 mins. will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to eat, and make a clearer beer. It will also raise your effiency. It will give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill.
	With highly modified malts such as those in the U.S., only a protein rest and a single decoction 33-40% of the thick mash, with a raise to saccarification rest may be sufficient. After your protein rest pull the decoction amount and bring the malt up to saccarafication temp and hold for 15min. Bring to boiling gently by stiring and 50% of your heat output to avoid scorching. You can use a strainer to pull out the thick malt, with only enough liquid to cover it. After 10mins. return it to the mash. Note your data in the decoction box in BTP.		With highly modified malts such as those in the U.S., only a protein rest and a single decoction 33-40% of the thick mash, with a raise to saccarification rest may be sufficient. After your protein rest pull the decoction amount and bring the malt up to saccarafication temp and hold for 15min. Bring to boiling gently by stiring and 50% of your heat output to avoid scorching. You can use a strainer to pull out the thick malt, with only enough liquid to cover it. After 10mins. return it to the mash. Note your data in the decoction box in BTP.

			==Example==
			{{btp\|GW_Premium_Pils_DblD.btp\|GW_Premium_Pils_DblD}}

	==See also==		==See also==