That's a good question, I have also wondered if just mashing in at room temperature and then heating up to a standard mash temp would also mimic a decoction. I think some would say you need to include the malts in when you boil to get the true affect.
It seems like the American recipes are adding to late additions and dry hopping more heavily than the Italian versions, not surprising I guess. I think for the next one I will stick to early additions and then dry hop only. Saaz and Hallertau Blanc make a really good combo. Saphir seems well regarded too, I have not used it though.
Not really... with a decoction the idea is that you not only remove a portion of the mash and heat it right up, which liquifies the small-granule starches from the grains; but that you also then add this portion back to the original mash. This second bit is key because the original mash still contains all the enzymes required to convert the new starch into fermentable sugars. These enzymes would be destroyed by heat at the temperatures required to release the small-granule starches - so it's this ability to do a 'backwards temperature step' that makes a decoction special
Very good point, I was thinking about the concept in heating to a mashout but you are right about earlier in the mash.Not really... with a decoction the idea is that you not only remove a portion of the mash and heat it right up, which liquifies the small-granule starches from the grains; but that you also then add this portion back to the original mash. This second bit is key because the original mash still contains all the enzymes required to convert the new starch into fermentable sugars. These enzymes would be destroyed by heat at the temperatures required to release the small-granule starches - so it's this ability to do a 'backwards temperature step' that makes a decoction special
You could get the same effect by boiling the entire mash and then adding exogenous enzyme, but that feels a bit unsporting LoL
Amt | Name | %/IBU |
|---|---|---|
2.50 kg | Vienna (Proximity) (6.9 EBC) | 70.4 % |
0.30 kg | Brewers Torrified Wheat (Briess) (3.0 EBC) | 8.5 % |
0.05 kg | Midnight Wheat Malt (Briess) (1083.5 EBC) | 1.4 % |
0.25 kg | DME Golden Light (Briess) [Boil] (7.9 EBC) | 7.0 % |
0.25 kg | Candi Syrup, D-90 [Boil] (177.3 EBC) | 7.0 % |
0.20 kg | Log Cabin [Boil] (2.0 EBC) | 5.6 % |
15.00 g | Hallertau Magnum [14.00 %] - Boil 60.0 min | 43.4 IBUs |
25.00 g | Saaz [3.75 %] - Boil 20.0 min | 11.7 IBUs |
1.0 pkg | B48 Triple Double (Imperial Organic Yeast #) | - |
That can be a tough feeling - things will get better.
Amt | Name | %/IBU |
|---|---|---|
15.40 L | DenverWater | - |
3.00 ml | Phosphoric Acid 85% (Mash) | - |
1.00 g | Gypsum (Calcium Sulfate) (Mash) | - |
0.20 g | Calcium Chloride (Mash) | - |
2.30 kg | Pilsner (Weyermann) (3.3 EBC) | 96.0 % |
0.10 kg | Aromatic Malt (51.2 EBC) | 4.0 % |
12.00 g | Hallertau Magnum [14.00 %] - Boil 60.0 min | 38.2 IBUs |
10.00 g | Saaz [3.75 %] - Boil 30.0 min | 6.7 IBUs |
10.00 g | Saaz [3.75 %] - Boil 10.0 min | 3.1 IBUs |
1.0 pkg | Czech Pilsner Lager (Wyeast Labs #2278) [124.21 ml] | - |
20.00 g | Saaz [3.75 %] - 10.0 Days Before Bottling for 5.0 Days | 0.0 IBUs |
About 35 with Magnum does it for me with a pils. Mid 20s is more for a Helles. At 35 Magnum is still smooth and the bitterness is there but in the background if you see what I mean.
Yeah that is a good point about magnum being ok at a higher ibus in lagers thanks for pointing this out. I have good luck with it before so I picked up 500g to use for bittering on most beers.
Amt | Name | %/IBU |
|---|---|---|
1.70 kg | Pale Ale (Proximity) (6.9 EBC) | 65.1 % |
0.50 kg | White Wheat Malt (4.7 EBC) | 19.2 % |
0.25 kg | Rye, Flaked (3.9 EBC) | 9.6 % |
0.16 kg | Carapils Malt (Briess) (3.0 EBC) | 6.1 % |
10.00 g | Hallertau Magnum [14.00 %] - Boil 60.0 min | 28.1 IBUs |
28.00 g | Citra [12.00 %] - Steep/Whirlpool 10.0 min, 90.2 C | 12.4 IBUs |
28.00 g | Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 min, 90.2 C | 12.7 IBUs |
1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | - |
American wheat
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