Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?

share|improve this question
up vote 4 down vote accepted

Most all-grain homebrewers actually use multiple infusion mashes, usually with two steps (amylase rest and mashout).

My experience with decoction mashes are that they are a lot of work, lead to a slightly darker and slightly drier beer that keeps its hop aroma for a longer time, as compared to infusion mashes. I attribute the hop aroma issue to driver off oxygen in the boiled portion of the decoction, resulting in less HSA.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.