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No, you really don't want to boil the entire mash--that would denature all the enzymes! You'd end up with a very starchy beer.
With a traditional decoction mash, you typically wait 15 minutes, then pull 1/3 of the mash (a thick pull: mainly grain plus a little wort) to be boiled. The reason behind this: what's pulled contains relatively little enzymes, the ...
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