Decoction Mashing for the Homebrewer

1. Decoction Mashingfor the Homebrewer Kevin A. Kutskill June, 2005

2. June, 2005 2

3. June, 2005 3

4. June, 2005 4

5. June, 2005 5

6. June, 2005 6

7. June, 2005 7 Specialty Malt Recipe Conference Oktoberfest�Specialty Malts Brewing Date: March 13, 2005 Batch Size (Gal): 5.50 Est. IBU: 23.5 OG: 1.056 FG: 1.012 Grains Hops % Amount Name Amount Name Form Alpha IBU Time ----------------------------------------- ----------------------------------------------------------------------------- 71.1 8.00 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min. 17.8 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min. 4.4 0.50 lbs. Aromatic Malt 4.4 0.50 lbs. Melanoidin Malt 2.2 0.25 lbs. Caravienne Malt Efficiency: 74% WYeast 2206 Bavarian Lager

8. June, 2005 8 Specialty Malt: the technique

9. June, 2005 9 Specialty Grains Specialty Grains: after mash and sparge

10. June, 2005 10

11. June, 2005 11 What is decoction? Decoction is a special type of step mashing procedure The difference is in the way the heat is applied to raise the mash temperature�a portion of the mash is removed, brought to boil, and returned to the main mash No additional infusions or direct heat is needed

12. June, 2005 12 The History Behind Decoction Originally developed in central Europe, especially Germany & Czech Republic, in the late 18th/early 19th century Used primarily in lager brewing Actual reason behind the development of the decoction technique is widely debated Development of decoction technique before well-documented history

13. June, 2005 13 The History Behind Decoction

14. June, 2005 14 Why Decoct? Decoction allows the brewer to create a complex collection of chemical compounds known as melanoidins, which will not only add color and darken the beer, but give it an improved aroma and flavor (malty, bread-crust, and caramel-like) Decoction improves mash efficiency Decoction allows additional protein coagulation, resulting in a more crystal clear beer Decoction allows step mashing without a direct heat source

15. June, 2005 15 Is decoction stillpracticed in brewing? Germany & Czech Republic: ? ? USA: Samuel Adams Boston Lager Craftbrewing Homebrewing

16. June, 2005 16 What happens during decoction? Main players: sugars, amino acids and heat

17. June, 2005 17 The Maillard Reaction The Maillard reaction, discovered in 1912 by the French chemist Louis Camille Maillard takes place between amino acids (the building blocks of proteins) and sugars. He discovered that when he heated sugars and amino acids together, the mixture slowly turned brown. When heated together, sugars and amino acids rapidly produce a whole range of highly flavored molecules that that are responsible for the brown color, flavor, and aroma of foods cooked over a flame or in the oven.

18. June, 2005 18

19. June, 2005 19

20. June, 2005 20 What affects the Maillard Reaction? Temperature �Water Activity� Time pH

21. June, 2005 21 What affects the Maillard Reaction?

22. June, 2005 22 Where Maillard Reactions Occur Malting Storage Mashing (decoction) Boil

23. June, 2005 23

24. June, 2005 24 Malts That Contain Increased Maillard Products Melanoidin Malt Aromatic Malt Munich Malt Vienna Malt Caramel Malts

25. June, 2005 25 Malting overview Steeping Germination Drying Kilning Curing

26. June, 2005 26 Kilning Variables forSpecialty Malts Vienna Malt Munich Malt Melanoidin Malt Aromatic Malt Caramel Malts

27. June, 2005 27 Decoction vs. Infusion with specialty malts Decoction + + - - ? Infusion - - + + ?

28. June, 2005 28

29. June, 2005 29 Decoction Recipe Conference Oktoberfest�Double Decoction Brewing Date: March 12, 2005 Batch Size (Gal): 5.50 Est. IBU: 23.7 OG: 1.059 FG: 1.014 Grain Hops % Amount Name Amount Name Form Alpha IBU Time --------------------------------------- ------------------------------------------------------------------------------- 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 3.90 22.7 60 min. 19.0 2.00 lbs. Munich Malt 0.3 oz. Hallertauer Mittelfruh Whole 3.90 1.0 15 min. Double Decoction--each decoction boiled for 30 minutes Efficiency: 84% WYeast 2206 Bavarian Lager

30. June, 2005 30 Decoction: an overview Decoction is a special method to accomplish step mashing The mash is taken through the temperature ranges of the different enzymes found in the malt Accomplished by removing a portion of the grains and heating them to boiling, then returning them to the mashtun No infusion or direct heat applied to main mash

31. June, 2005 31 BUT WAIT! BOIL THE GRAINS? Won�t boiling the grains during decoction cause tannin extraction?

32. June, 2005 32 BUT WAIT! BOIL THE GRAINS? Boiling the grains during a decoction is ok--tannin extraction is limited due to the relative low-water environment, and the extra tannins extracted during decoction are bound up in extra hot-break of the decoction and subsequent boil. Additionally, the typical prolonged lagering period of these beer styles helps smooth the resulting beer

33. June, 2005 33 BUT WAIT! BOIL THE ENZYMES? Won�t boiling the mash during decoction cause the mash enzymes to denature and deactivate?

34. June, 2005 34 BUT WAIT! BOIL THE ENZYMES? Not a problem here, either. Most of the enzymes are left back in the liquid of the main mash, and most of what you are boiling is the grain, starch, sugar, and amino acids.

35. June, 2005 35 Decoction: an overview Enzyme Function Temp. Rest Phytase Lowers Mash pH 86-126�F acid Beta Glucanase Breaks down gum 95-113�F protein Peptidase Produces FAN 113-131�F protein Protease Breaks down haze 113-131�F protein producing proteins Beta Amlyase Produces maltose 131-150�F beta only sacch. Alpha Amlyase Produces maltose 154-162�F alpha and other sugars sacch. **adapted from �How to Brew� by John Palmer

36. June, 2005 36 Decoction: an overview Basic steps in a decoction mash: 1. Remove grains from main mash 2. Bring grains to boil, and boil for at least 15-20 minutes 3. Return boiled grains to main mash, thereby increasing the mash temperature to the next level 4. Repeat

37. June, 2005 37 Decoction: an overview Types of traditional decoction mashes: 1. Single decoction step from protein rest to a single saccharification rest 2. Double decoction step from protein rest to single saccharification rest, then from saccharification rest to mashout temp. 3. Triple decoction step from acid rest to protein rest, then from protein rest to saccharification rest, then from saccharification rest to mashout temp.

38. June, 2005 38 Decoction: an overview



41. June, 2005 41 Some basic rules about decoction: 1. Remove only the thickest part of the mash for a decoction 2. STIR! Don�t let the decoction stick/scorch/burn 3. If taking a decoction to reach mashout temperature, take liquid only 4. Don�t return entire decoction to the mash immediately�check mash temp. after returning 80-90% of the decoction 5. Keep hot and cold water nearby to correct any temperature overshoots


43. June, 2005 43 Decoction: the technique























66. June, 2005 66 Decoction Grains Decoction Grains:

67. June, 2005 67 Comparing Grains Decoction:

68. June, 2005 68

69. June, 2005 69 Pressure Cooker Recipe Conference Oktoberfest�Pressure Cooker Brewing Date: March 13, 2005 Batch Size (Gal): 5.50 Est. IBU: 23.7 OG: 1.056 FG: 1.012 Grain Hops % Amount Name Amount Name Form Alpha IBU Time ----------------------------------------- ----------------------------------------------------------------------------- 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.3 60 min. 19.0 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min. Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 PSI (250 degrees) for 30 minutes, then returned to main mash. Efficiency: 80% WYeast 2206 Bavarian Lager

70. June, 2005 70 Pressure Cooker: the technique













83. June, 2005 83 Pressure Cooker Grains Before cooker:


85. June, 2005 85

86. June, 2005 86 No Sparge Recipe Conference Oktoberfest�Specialty Malts Brewing Date: March 12, 2005 Batch Size (Gal): 5.50 Est. IBU: 23.6 OG: 1.057 FG: 1.014 Grains Hops % Amount Name Amount Name Form Alpha IBU Time ----------------------------------------- ----------------------------------------------------------------------------- 80.7 11.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min. 19.3 2.75 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min. Efficiency: 59% WYeast 2206 Bavarian Lager

87. June, 2005 87 What is No Sparge? A mash technique where an infusion mash is performed, then just enough additional water is added to the mash so that when the wort is completely drained from the mashtun, enough wort is collected for the boil without additional water additions or sparging.

88. June, 2005 88 Why No Sparge? Same amounts of sugars, melanoidins, dextrins, etc. using No Sparge vs. traditional fly sparging Less extraction of tannins and other polyphenols with No Sparge technique #1 & #2 result in a richer, maltier tasting beer Shorter brewday!

89. June, 2005 89 No Sparge disadvantages Reduced mash efficiency Requires more grain (more cost) Requires larger mashtun

90. June, 2005 90 No Sparge: the technique Several things need to be determined: How much extra grain is needed (typically quoted as being 1/4 - 1/3 more grains)? How much water needs to be added at mashout to obtain entire pre-boil wort volume? How big of a mashtun is required?

91. June, 2005 91 No Sparge: the technique






97. June, 2005 97 No Sparge Grains No Sparge Grains: after mash and sparge


99. June, 2005 99 Final Results Decoction

100. June, 2005 100 Summary

Decoction Mashing for the Homebrewer

Decoction Mashing for the Homebrewer

Presentation Transcript

Beer Basics Mashing Techniques

for the

THE EFFICACY OF TSAANG GUBAT ( Ehretia microphylla Lam ) DECOCTION AS AN ANTI-DIARRHEAL AGENT VERSUS ATROPINE SULFATE GR

Dynamic Map Service Integration Tool Mashing with Google Maps

Pinellia, White Atractylodes and Gastrodia Decoction

Danggui Buxue Tang (A Chinese Angelica Decoction): A Sample Trial in

Technical Services 2.0: “Mashing up” traditional and new services

Enterprise Mashups in Outsourced Manufacturing Mashing your Shipments and Processes

Mashing Up Linked Open Government Data

Decoction Mashing for the Homebrewer

Mashing Up: Taking Enterprise Mashups to the Next Level

Service Oriented Architectures for R&E networks “Google Mashing everything”

Shao Yao Tang (Peony Decoction)

Mashing up Fruit Flies: Genomic Science in the Web

Kevin Wepasnick, Beer Homebrewer, Featured in C&EN Article

Mashing Up: Taking Enterprise Mashups to the Next Level

Beer Basics Mashing Techniques

How to make thick filter coffee decoction?

The X Brew - Ready to have decoction

Decoction Mashing for the Homebrewer