[IBU] Decoction Mashing

[Mark McAndrews]

Firstly, it doesn't have to be dry -- just thick. Most of the enzymes are in the liquid so I'd add a little sparge water if needed.

Also, the first step of the decoction is to take it to sachrification (sp?) rest for a couple of minutes. Once the sach has completed the decoction tends to loosen up and become more liquid. It still takes constant stirring, but it isn't too dicey.

Obviously a good pot helps, the really thin bottomed ones are more prone to scorching. Also, tend to err on the side of lower heat than too much. The decoction may take longer, but you've pretty much punted on a speedy brew when you decided to go the decoction route.
  ----- Original Message ----- 
  From: John Martin 
  To: ibu at iowabrewersunion.org 
  Sent: Friday, November 10, 2006 11:15 AM
  Subject: [IBU] Decoction Mashing


  Hello,

  I am planning to brew a 10 gallon batch of dunkel bock in the next week or two.  I tried a decoction mash once or twice in the past (on a smaller scale and many years ago) with seemingly good results.  My quandary is this:  all the literature I have read states that you should pull off the thickest 1/3 of the main mash for the decoction.  It seems that this could easily cause scorching.  Do you suppose you could add brewing liquor as needed to minimize the risk?  Will the added liquor affect the final product?  



  Does anyone have any sage advice about the decoction process, vessel, and techniques?



  Thanks in advance.



  Cheers!!



  John Martin

  515-274-9688









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