Czech pilsner water

[clibit]

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!

 

[mirsultankhan]

That's the bit I didn't get too because if you boil grains it releases tannins which make your beer astringent

The Bohemian Pilsner mentioned by the OP in Greg Hughes book advocates this method in the brewers tip at the bottom of the page. For a rich malt character use a decoction mash which involves removing part of the mash annd boiling it separately to caramelise the sugars

sorry correction, the OP is making the Czech Pilsner, Bohemian Pilsner is on page 94.

 

[MyQul]

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!

So the grains as well as the mash liquor would be removed and boiled then returned?

Although I have no evidence, I beleive a variety of different methods would have been used and developed in different parts of the world to reach the correct mash temp. I think part of the reason for this is that brewers would have been very secretive and jealously guard there knowledge and technology. It's one of the reason guilds developed during the middle ages - a form of protectionism

 

[mirsultankhan]

[ame]https://www.youtube.com/watch?v=chD4nDnirsM[/ame]

Shiloh knows her stuff, check it out

 

[clibit]

Yes, grains as well as liquor go into the decoction.

 

[Ian_Newson]

The Bohemian Pilsner mentioned by the OP in Greg Hughes book advocates this method in the brewers tip at the bottom of the page. For a rich malt character use a decoction mash which involves removing part of the mash annd boiling it separately to caramelise the sugars

sorry correction, the OP is making the Czech Pilsner, Bohemian Pilsner is on page 94.

It doesn't in mine?!

View attachment uploadfromtaptalk1445536831983.jpg

 

[Ian_Newson]

Sorry just saw your correction. I can confirm page 94 suggests this method.

 

[mirsultankhan]

Yes, grains as well as liquor go into the decoction.

Here is a German dude doing one, he doesn't seem to have the same cavalier attitude that I am used to but has all the science to an art form.

[ame]https://www.youtube.com/watch?v=_V1zt0mW084[/ame]

 

[mirsultankhan]

Sorry just saw your correction. I can confirm page 94 suggests this method.

Yes it was my mistake - no worries