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Decoction Mashing for the Homebrewer

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Additionally, the typical prolonged lagering period of these beer styles helps smooth the resulting beer BUT WAIT! BOIL THE ENZYMES? – PowerPoint PPT presentation

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Title: Decoction Mashing for the Homebrewer


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

2
For a copy of this talk www.feathercraft.net/deco
ction
3
Decoction 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
4
Basic 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
5
Only difference between the four Oktoberfest
batches How the mash was performed Specialty
Malts Decoction Pressure Cooker No-Sparge
6
BJCP 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
7
Specialty 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

8
Specialty 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)

9
Specialty Grains
  • Specialty Grains
  • after mash
  • and sparge

10
Decoction 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
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 temperaturea portion of the
    mash is removed, brought to boil, and returned to
    the main mash
  • No additional infusions or direct heat is needed

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
The 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
  • Inconsistent product
  • Poor efficiency

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
Is 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
16
What 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!

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
Maillard Pathway
19
Maillard Pathway Made Easy
20
What affects the Maillard Reaction?
  • Temperature
  • Water Activity
  • Time
  • pH

21
What affects the Maillard Reaction?
22
Where Maillard Reactions Occur
  • Malting
  • Storage
  • Mashing (decoction)
  • Boil

23
Decoction 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
24
Malts That Contain Increased Maillard Products
  • Melanoidin Malt
  • Aromatic Malt
  • Munich Malt
  • Vienna Malt
  • Caramel Malts

25
Malting overview
  • Steeping
  • Germination
  • Drying
  • Kilning
  • Curing

26
Kilning 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
27
Decoction vs. Infusion with specialty malts
  • Decoction
  • -
  • -
  • ?
  • Infusion
  • -
  • -
  • ?

Mash Efficiency Step mashing without direct heat
source Length of brew day Simplicity of
mash Resulting flavor/aroma
28
Decoction 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
29
Decoction 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

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
BUT WAIT! BOIL THE GRAINS?
  • Wont boiling the grains during decoction cause
    tannin extraction?

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
BUT WAIT! BOIL THE ENZYMES?
  • Wont boiling the mash during decoction cause the
    mash enzymes to denature and deactivate?

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
Decoction 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

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
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
Decoction an overview
Single Decoction
sacch. rest
protein rest
39
Decoction an overview
Double Decoction
sacch. rest
protein rest
40
Decoction 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

42
Decoction an overview
Modified Double Decoction
43
Decoction 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)
44
Decoction the technique
Vmvolume of the entire mash Vm
Wg(0.3125Rm) WgWeight of grain bill
(pounds) Rmmash ratio (quarts/pound)
45
Decoction the technique
Decoction Calculator Decoction Volume
Calculator.xls
46
Decoction the technique
Mash Decocted vs. Temperature Rise
Main Mash Temp (F)
47
Decoction 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.
48
Decoction the technique
Modified Double Decoction
49
Decoction 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.

50
Decoction the technique
Modified Double Decoction
51
Decoction 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
52
Decoction 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
53
Decoction 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

54
Decoction the technique
55
Decoction the technique
56
Decoction the technique
57
Decoction the technique
58
Decoction the technique
59
Decoction the technique
60
Decoction the technique
Modified Double Decoction
61
Decoction 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
62
Decoction 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

63
Decoction 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

64
Decoction the technique
Modified Double Decoction
65
Decoction 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)

66
Decoction Grains
  • Decoction Grains

Before Decoction
After Decoction
67
Comparing Grains
Specialty Malt
  • Decoction

68
Decoction 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
69
Pressure 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

70
Pressure Cooker the technique
71
Pressure Cooker the technique
72
Pressure 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.

73
Pressure Cooker the technique
74
Pressure 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

75
Pressure Cooker the technique
76
Pressure Cooker the technique
77
Pressure Cooker the technique
78
Pressure Cooker the technique
79
Pressure Cooker the technique
80
Pressure Cooker the technique
81
Pressure Cooker the technique
82
Pressure 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)

83
Pressure Cooker Grains
  • Before cooker

After cooker
84
Comparing Grains
Specialty Malt
  • Decoction

Pressure Cooker
85
Decoction 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
86
No 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

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
Why No Sparge?
  1. Same amounts of sugars, melanoidins, dextrins,
    etc. using No Sparge vs. traditional fly sparging
  2. Less extraction of tannins and other polyphenols
    with No Sparge technique
  3. 1 2 result in a richer, maltier tasting beer
  4. Shorter brewday!

89
No Sparge disadvantages
  1. Reduced mash efficiency
  2. Requires more grain (more cost)
  3. Requires larger mashtun

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
No 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
92
No 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
93
No 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
94
No Sparge the technique
Much easier method No Sparge Calculator
95
No 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.

96
No 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)

97
No Sparge Grains
  • No Sparge Grains
  • after mash
  • and sparge

98
Comparing Grains
Specialty Malt
  • Decoction

Pressure Cooker
No Sparge
99
Final Results
Specialty Malt
  • Decoction

Pressure Cooker
No Sparge
100
Summary
  • 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!
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