Decoction mashing, I believe, involves taking out a small part of the mash and boiling it, then returning it to the mash, raising the temperature. This would be done several times, to perform a stepped mash. Some tannins were released, but not too much apparently.
Apparently, in one description I've read, boiling water was used for the mash, but allowed to cool before mashing in. At the point where the steam had subsided enough to be able to see your face in the water, it was deemed the right temperature. They also stuck their hand in, and when it was at a temperature where you could just stand the heat, it was ready to go!
Apparently, in one description I've read, boiling water was used for the mash, but allowed to cool before mashing in. At the point where the steam had subsided enough to be able to see your face in the water, it was deemed the right temperature. They also stuck their hand in, and when it was at a temperature where you could just stand the heat, it was ready to go!
