Decoction Mashing

This month (April, 2022), Rob Gallagher gave us an overview of their approach to decoction mashing, why they do it, and what it brings to the finished beer.

Transcript

1. Decoction
   LO—To know how, when and if to
   perform a decoction mash
   

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2. No.
   Do you need to do a decoction mash?
   

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3. Yes.
   Does decoction even make a difference?
   

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4. Colour difference (three decoctions + sugar)
   

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5. Effect on malt
   

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6. Probably?
   Does decoction even make a difference (that you can’t get in an easier way)?
   

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7. Process
   ● Mash in at ~3l/kg
   ● Remove around a third of the mash
   into large pan (~20l)
   

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8. Process
   ● Mash in at ~3l/kg
   ● Remove around a third of the mash
   into large pan (~20l)
   ● Bring to a vigorous boil for ~10min
   

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9. Thick portion vs Thin Portion
   

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10. Benefits and difficulties
    ● Flavour, body and mouthfeel
    ● Colour and clarity
    ● Head retention
    ● Efficiency
    ● Looooong
    ● Mess
    ● Hitting rest temperatures
    ● Scorching
    ● Extra (and/or poorly adapted) equipment
    

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11. Miscellaneous tricks
    ● Heat slowly at first, gradually turn up the heat
    ● Pause at ~65° during first decoction
    ● Don’t rush
    ● One long decoction?
    ● All-in-one brewing vessel single decoction trick
    

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12. All in One Single Decoction
    62°
    70°
    78°
    100°
    

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