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 important to the desired effect, you could pump a fairly precise amount of the wort out of your mash to thicken it before you boil. A plate chiller or similar could be used to cool the mash, allowing you to achieve different …
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 concerned that an intensive decoction mash will produce a very fermentable wort. I've been reading Braukaiser's page on decoction mashing, though he doesn't go into much detail on mashing for body. Here's what I've come up with as a first approximation. Would this mash schedule …
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', and brag about the steepness of their 'ramp' (and sometimes forgetting to mention overshooting their temperatures). What I would like to know is what is a reasonably quick ramp (in, say, degrees F per minute), and what is a ramp that is really too slow as to affect the …
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?
I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt achieve these results?
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 it back to the mash tun. This technique is very popular among helles and generally Munich beers and is said to produce a more malty character. Can you achieve the desired results of this technique at home and,thus, is it worth doing?