Title: Decoction Mashing for the Homebrewer
1Decoction Mashingfor the Homebrewer
- Kevin A. Kutskill
- June, 2005
2For a copy of this talk www.feathercraft.net/deco
ction
3Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
4Basic premise of the beer samples or What am I
drinking and why?
Style Oktoberfest Four batches -all brewed
within 24 hours of each other -same base grains,
same water, same hopping schedule, same
yeast -same fermentation conditions
5Only difference between the four Oktoberfest
batches How the mash was performed Specialty
Malts Decoction Pressure Cooker No-Sparge
6BJCP Oktoberfest Style Guidlines Aroma Rich
German malt aroma (of Vienna and/or Munich malt).
A light to moderate toasted malt aroma is often
present. Clean lager aroma with no fruity esters
or diacetyl. No hop aroma. Caramel aroma is
inappropriate. Appearance Dark gold to deep
orange-red color. Bright clarity, with solid foam
stand. Flavor Initial malty sweetness, but
finish is moderately dry. Distinctive and
complex maltiness often includes a toasted
aspect. Hop bitterness is moderate, and noble hop
flavor is low to none. Balance is toward malt,
though the finish is not sweet. Noticeable
caramel or roasted flavors are inappropriate.
Clean lager character with no diacetyl or fruity
esters. Mouthfeel Medium body, with a creamy
texture and medium carbonation. Smooth. Fully
fermented, without a cloying finish. Overall
Impression Smooth, clean, and rather rich, with
a depth of malt character. This is one of the
classic malty styles, with a maltiness that is
often described as soft, complex, and elegant but
never cloying. Vital Statistics OG 1.050
1.056 FG 1.012 1.016 ABV 4.8 5.7
IBUs 20 28
SRM 7 14
7Specialty Malt Recipe
- Conference OktoberfestSpecialty 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
8Specialty Malt the technique
- Grain Bill 11.25
- Mash Ratio 1.8 qts/
- Mash temp 148 degrees
- Strike water volume 20 qts.
- Strike water temp 162 degrees
- Doughed in mash, and held at 148 degrees for 90
min. - Sparge (fly sparge)
9Specialty Grains
- Specialty Grains
- after mash
- and sparge
10Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
11What 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 temperaturea portion of the
mash is removed, brought to boil, and returned to
the main mash - No additional infusions or direct heat is needed
12The 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
13The History Behind Decoction
- Likely evolved due to a combination of several
factors
- Lack of accurate temperature measurements (no
thermometer)
- Inconsistent and poor modification of continental
malts
14Why 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
15Is decoction stillpracticed in brewing?
- Germany Czech Republic ? ?
- USA Samuel Adams Boston Lager
- Craftbrewing
- Homebrewing
With todays well-modified malts, decoction is
not necessary for good efficiency and quality of
final product
16What happens during decoction?
- Main players sugars, amino acids and heat
-
- Caramelization
- simple sugars  water  heat
- results in caramel notes in resulting beer
- Maillard Reaction
- simple sugars  amino acid water  heat
- results in formation of melanoidins
- No enzymes involved!
17The 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.
18Maillard Pathway
19Maillard Pathway Made Easy
20What affects the Maillard Reaction?
- Temperature
- Water Activity
- Time
- pH
21What affects the Maillard Reaction?
22Where Maillard Reactions Occur
- Malting
- Storage
- Mashing (decoction)
- Boil
23Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
24Malts That Contain Increased Maillard Products
- Melanoidin Malt
- Aromatic Malt
- Munich Malt
- Vienna Malt
- Caramel Malts
25Malting overview
- Steeping
- Germination
- Drying
- Kilning
- Curing
26Kilning Variables forSpecialty Malts
Malt Moisture Dry Temp. Cure temp.
- Vienna Malt
- Munich Malt
- Melanoidin Malt
- Aromatic Malt
- Caramel Malts
122F 122F 122F 122F 160F
180F 220F 240F 240F 250F
27Decoction vs. Infusion with specialty malts
Mash Efficiency Step mashing without direct heat
source Length of brew day Simplicity of
mash Resulting flavor/aroma
28Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
29Decoction Recipe
- Conference OktoberfestDouble 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
30Decoction 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
31BUT WAIT! BOIL THE GRAINS?
- Wont boiling the grains during decoction cause
tannin extraction?
32BUT 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
33BUT WAIT! BOIL THE ENZYMES?
- Wont boiling the mash during decoction cause the
mash enzymes to denature and deactivate?
34BUT 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.
35Decoction an overview
- Enzyme Function Temp. Rest
- Phytase Lowers Mash pH 86-126F acid
- Beta Glucanase Breaks down
gum 95-113F protein - Peptidase Produces FAN 113-131F protein
- Protease Breaks down haze 113-131F prote
in - producing proteins
- Beta Amlyase Produces maltose
131-150F beta - only sacch.
- Alpha Amlyase Produces
maltose 154-162F alpha - and other sugars sacch.
- adapted from How to Brew by John Palmer
36Decoction 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
37Decoction 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.
38Decoction an overview
Single Decoction
sacch. rest
protein rest
39Decoction an overview
Double Decoction
sacch. rest
protein rest
40Decoction an overview
Triple Decoction
sacch. rest
protein rest
acid rest
41- Some basic rules about decoction
- 1. Remove only the thickest part of the mash for
a decoction - 2. STIR! Dont let the decoction
stick/scorch/burn - 3. If taking a decoction to reach mashout
temperature, take liquid only - 4. Dont return entire decoction to the mash
immediatelycheck mash temp. after returning
80-90 of the decoction - 5. Keep hot and cold water nearby to correct any
temperature overshoots
42Decoction an overview
Modified Double Decoction
43Decoction the technique
How much grains to pull for the
decoction? Decoction volume (quarts) ?T x
Vm (184 - Tm) ?Tchange in
temperature desired (F) Vmvolume of the entire
mash (quarts) Tmtemperature of main mash (F)
44Decoction the technique
Vmvolume of the entire mash Vm
Wg(0.3125Rm) WgWeight of grain bill
(pounds) Rmmash ratio (quarts/pound)
45Decoction the technique
Decoction Calculator Decoction Volume
Calculator.xls
46Decoction the technique
Mash Decocted vs. Temperature Rise
Main Mash Temp (F)
47Decoction the technique
How much grains to pull for the decoction? Or,
keeping it simple (KISS), decoction volume can be
estimated at 1/3-1/2 of entire mash volume.
48Decoction the technique
Modified Double Decoction
49Decoction the technique
- Dough-in
- Grain Bill 10.5
- Mash Ratio 1.8 qts/
- Initial mash temp 122 degrees
- Strike water volume 19 qts.
- Strike water temp 135 degrees
- Doughed in mash, and held at 122 degrees for 20
min.
50Decoction the technique
Modified Double Decoction
51Decoction the technique
First Decoction Grain Bill 10.5 Mash Ratio
1.8 qts/ Initial mash temp 122 degrees Next
mash temp 142 degrees Change in temp 20
degrees
52Decoction the technique
First Decoction Vm Wg(0.3125Rm) Vm(10.5) x
(0.3125 1.8)22.2 quarts Decoction Volume?T x
Vm 20 x 22.2 (184 - Tm)
(184-122) Decoction Volume 7.2 quarts or,
KISS 1/3-1/2 of 22.2 7.4-11.1 quarts
53Decoction the technique
- First Decoction
- Pulled 7 quarts of thick mash
- Heated to 155 degrees and held for 20 min.
- Then heated to boiling, and boiled for 30 min.
- Returned decoction to main mash
54Decoction the technique
55Decoction the technique
56Decoction the technique
57Decoction the technique
58Decoction the technique
59Decoction the technique
60Decoction the technique
Modified Double Decoction
61Decoction the technique
Second Decoction Grain Bill 10.5 Mash Ratio
1.8 qts/ Initial mash temp 142 degrees Next
mash temp 158 degrees Change in temp 16
degrees
62Decoction the technique
- Second Decoction
- Vm Wg(0.3125Rm)
- Vm(10.5) x (0.3125 1.8)22.2 quarts
- Decoction Volume?T x Vm 16 x 22.2
- (184 - Tm) (184-142)
- Decoction Volume 8.4 quarts
- or, KISS 1/3-1/2 of 22.2 7.4-11.1 quarts
63Decoction the technique
- Second Decoction
- Beta sacch. rest for 45 minutes
- Pulled 8 quarts of thick mash
- Heated to boiling, and boiled for 30 min.
- Returned decoction to main mash
64Decoction the technique
Modified Double Decoction
65Decoction the technique
- Mashout
- Alpha sacch. rest for 30 minutes
- Added 2 gallons of boiling water to mash
- Recirculated at 170 degrees for 10-15 min.
- Sparge (fly sparge)
66Decoction Grains
Before Decoction
After Decoction
67Comparing Grains
Specialty Malt
68Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
69Pressure Cooker Recipe
- Conference OktoberfestPressure 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
70Pressure Cooker the technique
71Pressure Cooker the technique
72Pressure Cooker the technique
- Grain Bill 10.5
- Mash Ratio 1.8 qts/
- Initial mash temp 142 degrees
- Strike water volume 19 qts.
- Strike water temp 158 degrees
- Doughed in mash, and held at 142 degrees for 60
min.
73Pressure Cooker the technique
74Pressure Cooker the technique
- Decoction
- Pulled 7 quarts of thick mash, placed in pot
- Placed pot in pressure cooker, sealed, and
brought pressure cooker up to 15 PSI - (250 F)
- Cooked decoction in pressure cooker for
- 30 min., then removed from heat and let
pressure drop - Returned decoction to main mash
75Pressure Cooker the technique
76Pressure Cooker the technique
77Pressure Cooker the technique
78Pressure Cooker the technique
79Pressure Cooker the technique
80Pressure Cooker the technique
81Pressure Cooker the technique
82Pressure Cooker the technique
- Mashout
- Alpha sacch. rest for 30 minutes
- Added 2 gallons of boiling water to mash
- Recirculated at 170 degrees for 10-15 min.
- Sparge (fly sparge)
83Pressure Cooker Grains
After cooker
84Comparing Grains
Specialty Malt
Pressure Cooker
85Decoction Mashingfor the Homebrewer
Overview of talk Decoction Background Contemporar
y DecoctionSpecialty Malts Decoction
Mashing Getting the Flavors an Easier Way
Pseudo-Decoction Techniques Pressure Cooker
Decoction Mash No-Sparge Technique
86No Sparge Recipe
- Conference OktoberfestSpecialty 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
87What 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.
88Why 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!
89No Sparge disadvantages
- Reduced mash efficiency
- Requires more grain (more cost)
- Requires larger mashtun
90No 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?
91No Sparge the technique
Inputs OG Standard recipe original gravity
(just the points part i.e. 1.049 ? 49) Gr
Standard recipe grainbill (total pounds) Vr
Standard recipe batch size (e.g. 5 gallons) Vb
Standard recipe boil volume (e.g. 6
gallons) Calculation Coefficients k Grain
water-retention coefficient (0.5 quart/lb.) Rr
Standard recipe conversion rest mash ratio (e.g.,
1.5 qts/lb.)
adapted from How to Brew by John Palmer
92No Sparge the technique
Outputs S Scale-up factor for grainbill Gn
No-sparge grainbill (total pounds) BG No-sparge
boil gravity (points) Rn No-sparge final mash
ratio (qts/lb.) Wn No-sparge total water volume
(qts) Wmo Mashout water volume (qts) Vt
No-sparge total mash volume. (qts)
adapted from How to Brew by John Palmer
93No Sparge the technique
Calculate the scale-up factor S 4Vb/(4Vb
kGr) Calculate the no-sparge grainbill Gn
SGr Calculate the no-sparge boil gravity BG
OGVr/Vb Calculate the no-sparge mash ratio Rn
(4Vb kGn)/Gn Calculate the total no-sparge
water volume (qts) Wn GnRn 4Vb
kGn Calculate the volume of water for mashout
(qts) Wmo Gn(Rn-Rr) or Wn infusions Calculate
the total no-sparge mash volume (qts) Vt
Gn(1.3125 (Rn 1))
adapted from How to Brew by John Palmer
94No Sparge the technique
Much easier method No Sparge Calculator
95No Sparge the technique
- Grain Bill 14.25
- Mash Ratio 1.8 qts/
- Initial mash temp 148 degrees
- Strike water volume 26 qts. (6.5 gallons)
- Strike water temp 164 degrees
- Doughed in mash, and held at 148 degrees for 90
min.
96No Sparge the technique
- Mashout
- Added 2 gallons of boiling water to mash at end
of sacch rest - Recirculated at 170 degrees for 10-15 min.
- Drained all wort into boil kettle (6.5 gallons)
97No Sparge Grains
- No Sparge Grains
- after mash
- and sparge
98Comparing Grains
Specialty Malt
Pressure Cooker
No Sparge
99Final Results
Specialty Malt
Pressure Cooker
No Sparge
100Summary
- Decoction can add small amount of additional
flavor and aroma character to finished beer - Pseudo-decoction techniques are viable
alternatives to traditional decoction - Try these techniques in your brewery and decide
for yourself!