2
votes
1answer
202 views

Can boiling the entire mash achieve results similar to decoction?

With an automated mash setup, it could be fairly easy to bring the mash to a boil and cool it. I'm wondering if this could be used to replicate the results of a decoction. If mash thickness is ...
2
votes
1answer
237 views

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
3
votes
1answer
219 views

What is considered to be a reasonable temperature rate change in a HERMS or RIMS system?

When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', ...
4
votes
1answer
199 views

Anyone have experience doing a decoction with a pressure cooker?

How were the results compared to a traditional decoction? Any tricks to know about? Edit: For some context, see here.
3
votes
1answer
189 views

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

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?
5
votes
3answers
870 views

How do I do a decoction mash?

I've brewed a number of all grain beers and have been reading a bit about decoction mashing. However the explanations I've read have been a bit complicated. How do I do a decoction mash?
6
votes
2answers
211 views

Homebrewing: Decoction Mashing

Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...