decoction mashing for the homebrewer kevin a. kutskill june, 2005

Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer

Kevin A. KutskillKevin A. Kutskill

June, 2005June, 2005

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For a copy of this talk:For a copy of this talk:

www.feathercraft.net/decoction www.feathercraft.net/decoction

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Overview of talkOverview of talk

Decoction BackgroundDecoction Background

““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts

Decoction MashingDecoction Mashing

Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques

Pressure Cooker Decoction MashPressure Cooker Decoction Mash

No-Sparge TechniqueNo-Sparge Technique

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Basic premise of the beer samplesBasic premise of the beer samplesoror

What am I drinking and why?What am I drinking and why?

Style: OktoberfestStyle: OktoberfestFour batches:Four batches:

-all brewed within 24 hours of each other-all brewed within 24 hours of each other-same base grains, same water, same -same base grains, same water, same

hopping hopping schedule, same yeast schedule, same yeast-same fermentation conditions-same fermentation conditions

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Only difference between the Only difference between the four Oktoberfest batches:four Oktoberfest batches:

How the mash was performedHow the mash was performed

Specialty MaltsSpecialty MaltsDecoctionDecoctionPressure CookerPressure CookerNo-SpargeNo-Sparge

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BJCP Oktoberfest Style Guidlines:BJCP Oktoberfest Style Guidlines:

Aroma: Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to 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 moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.

Appearance: Appearance: Dark gold to deep orange-red color. Bright clarity, with solid Dark gold to deep orange-red color. Bright clarity, with solid foam stand.foam stand.

Flavor: Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, 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 though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.inappropriate. Clean lager character with no diacetyl or fruity esters.

Mouthfeel: Mouthfeel: Medium body, with a creamy texture and medium carbonation. Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.Smooth. Fully fermented, without a cloying finish.

Overall Impression: Overall Impression: Smooth, clean, and rather rich, with a depth of malt Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. often described as soft, complex, and elegant but never cloying.

Vital Statistics: Vital Statistics: OG: 1.050 – 1.056 FG: 1.012 – 1.016 ABV: 4.8 – 5.7%OG: 1.050 – 1.056 FG: 1.012 – 1.016 ABV: 4.8 – 5.7% IBUs: 20 – 28 SRM: 7 – 14IBUs: 20 – 28 SRM: 7 – 14

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Specialty Malt RecipeSpecialty Malt Recipe

Conference Oktoberfest—Specialty MaltsConference Oktoberfest—Specialty Malts

Brewing Date: March 13, 2005Brewing Date: March 13, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.5Est. IBU: 23.5OG: 1.056OG: 1.056FG: 1.012FG: 1.012

GrainsGrains Hops Hops

% Amount Name Amount Name Form Alpha IBU % Amount Name Amount Name Form Alpha IBU TimeTime

---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------

71.1 8.00 lbs. Vienna Malt 71.1 8.00 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min. 60 min.

17.8 2.00 lbs. Munich Malt 17.8 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min.15 min.

4.4 0.50 lbs. Aromatic Malt 4.4 0.50 lbs. Aromatic Malt 4.4 0.50 lbs. Melanoidin Malt 4.4 0.50 lbs. Melanoidin Malt 2.2 0.25 lbs. Caravienne Malt 2.2 0.25 lbs. Caravienne Malt

Efficiency: 74%Efficiency: 74%

WYeast 2206 Bavarian LagerWYeast 2206 Bavarian Lager

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Specialty Malt: the Specialty Malt: the techniquetechnique

Grain Bill: 11.25#Grain Bill: 11.25# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Mash temp: 148 degreesMash temp: 148 degrees Strike water volume: 20 qts.Strike water volume: 20 qts. Strike water temp: 162 degreesStrike water temp: 162 degrees Doughed in mash, and held at 148 degrees for 90 Doughed in mash, and held at 148 degrees for 90

min.min. Sparge (fly sparge)Sparge (fly sparge)

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Specialty GrainsSpecialty Grains

Specialty Specialty Grains:Grains:

after mashafter mash

and spargeand sparge

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What is decoction?What is decoction? Decoction is a special type of step Decoction is a special type of step

mashing proceduremashing procedure The difference is in the way the The difference is in the way the

heat is applied to raise the mash heat is applied to raise the mash temperature—a portion of the temperature—a portion of the mash is removed, brought to boil, mash is removed, brought to boil, and returned to the main mashand returned to the main mash

No additional infusions or direct No additional infusions or direct heat is neededheat is needed

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The History Behind DecoctionThe History Behind Decoction Originally developed in central Europe, Originally developed in central Europe,

especially Germany & Czech Republic, especially Germany & Czech Republic, in the late 18in the late 18thth/early 19/early 19thth century century

Used primarily in lager brewingUsed primarily in lager brewing Actual reason behind the development Actual reason behind the development

of the decoction technique is widely of the decoction technique is widely debateddebated

Development of decoction technique Development of decoction technique before well-documented historybefore well-documented history

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Likely evolved due to a combination of several factors:Likely evolved due to a combination of several factors:

Lack of accurate temperature Lack of accurate temperature measurements (no thermometer)measurements (no thermometer)

Inconsistent and poor modification of Inconsistent and poor modification of continental maltscontinental malts

The History Behind DecoctionThe History Behind Decoction

Inconsistent productInconsistent product Poor efficiencyPoor efficiency

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Why Decoct?Why Decoct? Decoction allows the brewer to create a Decoction allows the brewer to create a

complex collection of chemical compounds complex collection of chemical compounds known as known as melanoidinsmelanoidins, which will not only , which will not only add color and darken the beer, but give it add color and darken the beer, but give it an improved aroma and flavor (malty, an improved aroma and flavor (malty, bread-crust, and caramel-like)bread-crust, and caramel-like)

Decoction improves mash efficiencyDecoction improves mash efficiency Decoction allows additional protein Decoction allows additional protein

coagulation, resulting in a more crystal clear coagulation, resulting in a more crystal clear beerbeer

Decoction allows step mashing without a Decoction allows step mashing without a direct heat sourcedirect heat source

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Is decoction stillIs decoction stillpracticed in brewing?practiced in brewing?

Germany & Czech Republic: ? ?Germany & Czech Republic: ? ?

USA: Samuel Adams Boston Lager USA: Samuel Adams Boston Lager

CraftbrewingCraftbrewing

HomebrewingHomebrewing

****With today’s well-modified malts, With today’s well-modified malts, decoction is not necessary for good decoction is not necessary for good efficiency and quality of final productefficiency and quality of final product

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What happens during What happens during decoction?decoction?

Main players: sugars, amino acids and heatMain players: sugars, amino acids and heat

CaramelizationCaramelization

simple sugars + water + heatsimple sugars + water + heatresults in caramel notes in resulting beerresults in caramel notes in resulting beer

Maillard ReactionMaillard Reaction simple sugars + amino acid +water + heatsimple sugars + amino acid +water + heat

results in formation of melanoidinsresults in formation of melanoidins

***No enzymes involved!***No enzymes involved!

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The Maillard ReactionThe Maillard Reaction The Maillard reaction, discovered in 1912 by The Maillard reaction, discovered in 1912 by

the French chemist Louis Camille Maillard the French chemist Louis Camille Maillard takes place between amino acids (the takes place between amino acids (the building blocks of proteins) and sugars. building blocks of proteins) and sugars.

He discovered that when he heated sugars He discovered that when he heated sugars and amino acids together, the mixture and amino acids together, the mixture slowly turned brown. When heated together, slowly turned brown. When heated together, sugars and amino acids rapidly produce a sugars and amino acids rapidly produce a whole range of highly flavored molecules whole range of highly flavored molecules that that are responsible for the brown color, that that are responsible for the brown color, flavor, and aroma of foods cooked over a flavor, and aroma of foods cooked over a flame or in the oven.flame or in the oven.

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Maillard Pathway

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Maillard Pathway Made Easy

Aldose (sugar) + Amino acid

H2O

Aldosylamine

Amadori compounds

Melanoidins

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What affects the Maillard What affects the Maillard Reaction?Reaction?

TemperatureTemperature

““Water Activity”Water Activity”

TimeTime

pHpH

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What affects the Maillard What affects the Maillard Reaction?Reaction?

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Where Maillard Reactions Where Maillard Reactions OccurOccur

Malting Malting

StorageStorage

Mashing (decoction)Mashing (decoction)

BoilBoil

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Malts That Contain Increased Malts That Contain Increased Maillard ProductsMaillard Products

Melanoidin MaltMelanoidin Malt Aromatic MaltAromatic Malt Munich MaltMunich Malt Vienna MaltVienna Malt Caramel MaltsCaramel Malts

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Malting overviewMalting overview

SteepingSteeping

GerminationGermination

DryingDrying

KilningKilning

CuringCuring

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Kilning Variables forKilning Variables forSpecialty MaltsSpecialty Malts

Vienna MaltVienna Malt

Munich MaltMunich Malt

Melanoidin MaltMelanoidin Malt

Aromatic MaltAromatic Malt

Caramel MaltsCaramel Malts

MaltMalt MoistureMoisture Dry Temp.Dry Temp. Cure temp.Cure temp.

++

++

++

++

++++

122122°F°F

122122°F°F

122122°F°F

122122°F°F

160160°F°F

180180°F°F

220220°F°F

240240°F°F

240240°F°F

250250°F°F

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Decoction vs. Infusion with Decoction vs. Infusion with specialty maltsspecialty malts

DecoctionDecoction

++

++

--

--

??

InfusionInfusion

--

--

++

++

??

Mash EfficiencyMash Efficiency

Step mashing without Step mashing without direct heat sourcedirect heat source

Length of brew dayLength of brew day

Simplicity of mashSimplicity of mash

Resulting flavor/aromaResulting flavor/aroma

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Decoction RecipeDecoction Recipe

Conference Oktoberfest—Double DecoctionConference Oktoberfest—Double Decoction

Brewing Date: March 12, 2005Brewing Date: March 12, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.7Est. IBU: 23.7OG: 1.059 OG: 1.059 FG: 1.014FG: 1.014

GrainGrain HopsHops

% Amount Name % Amount Name Amount Name Form Alpha IBU Amount Name Form Alpha IBU TimeTime

------------------------------------------------------------------------------ --------------------------------------------------------------------------------------------------------------------------------------------------------------

81.0 8.50 lbs. Vienna Malt 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 3.90 1.30 oz. Hallertauer Mittelfruh Whole 3.90 22.7 60 min.22.7 60 min.

19.0 2.00 lbs. Munich Malt 19.0 2.00 lbs. Munich Malt 0.3 oz. Hallertauer Mittelfruh Whole 3.90 0.3 oz. Hallertauer Mittelfruh Whole 3.90 1.0 15 min.1.0 15 min.

Double Decoction--each decoction boiled for 30 minutesDouble Decoction--each decoction boiled for 30 minutes



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Decoction: an overviewDecoction: an overview Decoction is a special method to Decoction is a special method to

accomplish step mashingaccomplish step mashing The mash is taken through the temperature The mash is taken through the temperature

ranges of the different enzymes found in the ranges of the different enzymes found in the maltmalt

Accomplished by removing a portion of the Accomplished by removing a portion of the grains and heating them to boiling, then grains and heating them to boiling, then returning them to the mashtunreturning them to the mashtun

No infusion or direct heat applied to main No infusion or direct heat applied to main mashmash

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BUT WAIT! BOIL THE BUT WAIT! BOIL THE GRAINS?GRAINS?

Won’t boiling the grains during Won’t boiling the grains during decoction cause tannin extraction?decoction cause tannin extraction?

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BUT WAIT! BOIL THE BUT WAIT! BOIL THE GRAINS?GRAINS?

Boiling the grains during a decoction is Boiling the grains during a decoction is ok--tannin extraction is limited due to ok--tannin extraction is limited due to the relative low-water environment, the relative low-water environment, and the extra tannins extracted during and the extra tannins extracted during decoction are bound up in extra hot-decoction are bound up in extra hot-break of the decoction and subsequent break of the decoction and subsequent boil. Additionally, the typical prolonged boil. Additionally, the typical prolonged lagering period of these beer styles lagering period of these beer styles helps smooth the resulting beerhelps smooth the resulting beer

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BUT WAIT! BOIL THE BUT WAIT! BOIL THE ENZYMES?ENZYMES?

Won’t boiling the mash during Won’t boiling the mash during decoction cause the mash enzymes decoction cause the mash enzymes to denature and deactivate?to denature and deactivate?

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BUT WAIT! BOIL THE BUT WAIT! BOIL THE ENZYMES?ENZYMES?

Not a problem here, either. Most of Not a problem here, either. Most of the enzymes are left back in the the enzymes are left back in the liquid of the main mash, and most of liquid of the main mash, and most of what you are boiling is the grain, what you are boiling is the grain, starch, sugar, and amino acids.starch, sugar, and amino acids.

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Decoction: an overviewDecoction: an overviewEnzymeEnzyme FunctionFunction Temp.Temp. RestRestPhytasePhytase Lowers Mash pH Lowers Mash pH 86-12686-126°F°F acidacid

Beta Glucanase Breaks down gumBeta Glucanase Breaks down gum 95-11395-113°F°Fproteinprotein

PeptidasePeptidase Produces FAN Produces FAN 113-131113-131°F°F proteinprotein

ProteaseProtease Breaks down haze Breaks down haze 113-131113-131°F°F proteinprotein

producing proteinsproducing proteins

Beta AmlyaseBeta Amlyase Produces maltose Produces maltose 131-150131-150°F°F betabeta

onlyonly sacch.sacch.

Alpha AmlyaseAlpha Amlyase Produces maltose Produces maltose 154-162154-162°F°F alphaalpha

and other sugarsand other sugars sacch.sacch.

**adapted from “How to Brew” by John Palmer**adapted from “How to Brew” by John Palmer

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Decoction: an overviewDecoction: an overview

Basic steps in a decoction mash:Basic steps in a decoction mash:

1. Remove grains from main mash1. Remove grains from main mash

2. Bring grains to boil, and boil for at least 15-2. Bring grains to boil, and boil for at least 15-20 minutes20 minutes

3. Return boiled grains to main mash, thereby 3. Return boiled grains to main mash, thereby increasing the mash temperature to the increasing the mash temperature to the next levelnext level

4. Repeat4. Repeat

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Decoction: an overviewDecoction: an overviewTypes of traditional decoction mashes:Types of traditional decoction mashes:1. Single decoction1. Single decoction

step from protein rest to a single step from protein rest to a single saccharification rest saccharification rest

2. Double decoction2. Double decoctionstep from protein rest to single step from protein rest to single saccharification rest, then from saccharification rest, then from saccharification rest to mashout temp.saccharification rest to mashout temp.

3. Triple decoction3. Triple decoctionstep from acid rest to protein rest, then from step from acid rest to protein rest, then from protein rest to saccharification rest, then protein rest to saccharification rest, then from saccharification rest to mashout temp.from saccharification rest to mashout temp.

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Decoction: an overviewDecoction: an overviewSingle Single DecoctionDecoction

protein restprotein rest

sacch. sacch. restrest

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Decoction: an overviewDecoction: an overviewDouble Double DecoctionDecoction



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Decoction: an overviewDecoction: an overviewTriple Triple DecoctionDecoction

acid acid restrest



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Some basic rules about Some basic rules about decoction:decoction:

1. Remove only the thickest part of the 1. Remove only the thickest part of the mash for a decoctionmash for a decoction

2. STIR! Don’t let the decoction 2. STIR! Don’t let the decoction stick/scorch/burnstick/scorch/burn

3. If taking a decoction to reach 3. If taking a decoction to reach mashout temperature, take liquid onlymashout temperature, take liquid only

4. Don’t return entire decoction to the 4. Don’t return entire decoction to the mash immediately—check mash temp. mash immediately—check mash temp. after returning 80-90% of the decoctionafter returning 80-90% of the decoction

5. Keep hot and cold water nearby to 5. Keep hot and cold water nearby to correct any temperature overshootscorrect any temperature overshoots

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Decoction: an overviewDecoction: an overviewModified Double Modified Double DecoctionDecoction

beta sacch. beta sacch. restrest


alpha sacch. alpha sacch. restrest

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Decoction: the techniqueDecoction: the techniqueHow much grains to pull for the decoction?How much grains to pull for the decoction?

Decoction volume (quarts)= Decoction volume (quarts)= ∆T x Vm∆T x Vm (184 - Tm)(184 - Tm)

∆∆T=change in temperature desired (°F)T=change in temperature desired (°F)

Vm=volume of the entire mash (quarts)Vm=volume of the entire mash (quarts)

Tm=temperature of main mash Tm=temperature of main mash (°F)(°F)

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Decoction: the techniqueDecoction: the technique

Vm=volume of the entire mashVm=volume of the entire mash

Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)

Wg=Weight of grain bill (pounds)Wg=Weight of grain bill (pounds)

Rm=mash ratio (quarts/pound)Rm=mash ratio (quarts/pound)

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Decoction Calculator:Decoction Calculator:

Decoction Volume Decoction Volume Calculator.xlsCalculator.xls

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Decoction: the techniqueDecoction: the technique% Mash Decocted vs. Temperature Rise% Mash Decocted vs. Temperature Rise

Main Mash Main Mash Temp (Temp (°F)°F)

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How much grains to pull for the How much grains to pull for the decoction?decoction?

Or, keeping it simple (KISS), decoction Or, keeping it simple (KISS), decoction volume can be estimated at 1/3-1/2 of volume can be estimated at 1/3-1/2 of entire mash volume.entire mash volume.

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Decoction: the techniqueDecoction: the techniqueModified Double Modified Double DecoctionDecoction

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Dough-in:Dough-in: Grain Bill: 10.5#Grain Bill: 10.5# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 122 degreesInitial mash temp: 122 degrees Strike water volume: 19 qts.Strike water volume: 19 qts. Strike water temp: 135 degreesStrike water temp: 135 degrees Doughed in mash, and held at 122 degrees for 20 Doughed in mash, and held at 122 degrees for 20

min.min.

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First Decoction:First Decoction:

Grain Bill: 10.5#Grain Bill: 10.5#

Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/#

Initial mash temp: 122 degreesInitial mash temp: 122 degrees

Next mash temp: 142 degreesNext mash temp: 142 degrees

Change in temp: 20 degreesChange in temp: 20 degrees

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Decoction: the techniqueDecoction: the techniqueFirst Decoction:First Decoction:

Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)

Vm=(10.5) x (0.3125 + 1.8)=22.2 quartsVm=(10.5) x (0.3125 + 1.8)=22.2 quarts

Decoction Volume=Decoction Volume=∆T x Vm∆T x Vm = = 20 x 22.220 x 22.2 = = (184 - Tm) (184-122)(184 - Tm) (184-122)

Decoction Volume= 7.2 quartsDecoction Volume= 7.2 quarts

or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts

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First DecoctionFirst Decoction Pulled 7 quarts of thick mashPulled 7 quarts of thick mash Heated to 155 degrees and held for 20 min. Heated to 155 degrees and held for 20 min. Then heated to boiling, and boiled for 30 Then heated to boiling, and boiled for 30

min.min. Returned decoction to main mashReturned decoction to main mash

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Second Decoction:Second Decoction:

Grain Bill: 10.5#Grain Bill: 10.5#

Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/#

Initial mash temp: 142 degreesInitial mash temp: 142 degrees

Next mash temp: 158 degreesNext mash temp: 158 degrees

Change in temp: 16 degreesChange in temp: 16 degrees

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Decoction: the techniqueDecoction: the techniqueSecond Decoction:Second Decoction:

Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)

Vm=(10.5) x (0.3125 + 1.8)=22.2 quartsVm=(10.5) x (0.3125 + 1.8)=22.2 quarts

Decoction Volume=Decoction Volume=∆T x Vm∆T x Vm = = 16 x 22.216 x 22.2 = = (184 - Tm) (184-142)(184 - Tm) (184-142)

Decoction Volume= 8.4 quartsDecoction Volume= 8.4 quarts

or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts

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Second DecoctionSecond Decoction Beta sacch. rest for 45 minutesBeta sacch. rest for 45 minutes Pulled 8 quarts of thick mashPulled 8 quarts of thick mash Heated to boiling, and boiled for 30 Heated to boiling, and boiled for 30

min.min. Returned decoction to main mashReturned decoction to main mash

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MashoutMashout Alpha sacch. rest for 30 minutesAlpha sacch. rest for 30 minutes Added 2 gallons of boiling water to mashAdded 2 gallons of boiling water to mash Recirculated at 170 degrees for 10-15 min.Recirculated at 170 degrees for 10-15 min. Sparge (fly sparge)Sparge (fly sparge)

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Decoction GrainsDecoction GrainsDecoction Grains:Decoction Grains:

Before Decoction:Before Decoction: After Decoction:After Decoction:

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Comparing GrainsComparing Grains

Decoction:Decoction:Specialty Malt:Specialty Malt:

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Pressure Cooker RecipePressure Cooker Recipe

Conference Oktoberfest—Pressure CookerConference Oktoberfest—Pressure Cooker


GrainGrain Hops Hops

% Amount Name % Amount Name Amount Name Form Alpha IBU Amount Name Form Alpha IBU TimeTime

---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------

81.0 8.50 lbs. Vienna Malt 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.3 60 min.22.3 60 min.

19.0 2.00 lbs. Munich Malt 19.0 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min. 15 min.

Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 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.PSI (250 degrees) for 30 minutes, then returned to main mash.



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Pressure Cooker: the Pressure Cooker: the techniquetechniquePressure Cooker Pressure Cooker

DecoctionDecoction

alpha sacch. restalpha sacch. rest

beta sacch. restbeta sacch. rest

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DecoctionDecoction



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Pressure Cooker: the Pressure Cooker: the techniquetechnique

Grain Bill: 10.5#Grain Bill: 10.5# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 142 degreesInitial mash temp: 142 degrees Strike water volume: 19 qts.Strike water volume: 19 qts. Strike water temp: 158 degreesStrike water temp: 158 degrees Doughed in mash, and held at 142 degrees Doughed in mash, and held at 142 degrees

for 60 min.for 60 min.

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DecoctionDecoction



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““Decoction”Decoction” Pulled 7 quarts of thick mash, placed in potPulled 7 quarts of thick mash, placed in pot Placed pot in pressure cooker, sealed, and Placed pot in pressure cooker, sealed, and

brought pressure cooker up to 15 PSI brought pressure cooker up to 15 PSI

(250 °F) (250 °F) Cooked decoction in pressure cooker for Cooked decoction in pressure cooker for

30 min., then removed from heat and let 30 min., then removed from heat and let pressure droppressure drop

Returned decoction to main mashReturned decoction to main mash

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DecoctionDecoction



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MashoutMashout Alpha sacch. rest for 30 minutesAlpha sacch. rest for 30 minutes Added 2 gallons of boiling water to mashAdded 2 gallons of boiling water to mash Recirculated at 170 degrees for 10-15 min.Recirculated at 170 degrees for 10-15 min. Sparge (fly sparge)Sparge (fly sparge)

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Pressure Cooker GrainsPressure Cooker Grains

Before cooker:Before cooker: After cooker:After cooker:

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Comparing GrainsComparing GrainsDecoction:Decoction:Specialty Malt:Specialty Malt:

Pressure Cooker:Pressure Cooker:

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No Sparge RecipeNo Sparge RecipeConference Oktoberfest—Specialty MaltsConference Oktoberfest—Specialty Malts


GrainsGrains Hops Hops

% Amount Name Amount Name Form Alpha IBU % Amount Name Amount Name Form Alpha IBU TimeTime

---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------

80.7 11.50 lbs. Vienna Malt80.7 11.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min.22.2 60 min.

19.3 2.75 lbs. Munich Malt19.3 2.75 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min.1.4 15 min.



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What is No Sparge?What is No Sparge?

A mash technique where an infusion A mash technique where an infusion mash is performed, then just enough mash is performed, then just enough additional water is added to the additional water is added to the mash so that when the wort is mash so that when the wort is completely drained from the completely drained from the mashtun, enough wort is collected mashtun, enough wort is collected for the boil without additional water for the boil without additional water additions or sparging.additions or sparging.

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Why No Sparge?Why No Sparge?

1.1. Same amounts of sugars, Same amounts of sugars, melanoidins, dextrins, etc. using No melanoidins, dextrins, etc. using No Sparge vs. traditional fly spargingSparge vs. traditional fly sparging

2.2. Less extraction of tannins and other Less extraction of tannins and other polyphenols with No Sparge polyphenols with No Sparge techniquetechnique

3.3. #1 & #2 result in a richer, maltier #1 & #2 result in a richer, maltier tasting beertasting beer

4.4. Shorter brewday!Shorter brewday!

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No Sparge disadvantagesNo Sparge disadvantages

1.1. Reduced mash efficiencyReduced mash efficiency

2.2. Requires more grain (more cost)Requires more grain (more cost)

3.3. Requires larger mashtunRequires larger mashtun

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No Sparge: the techniqueNo Sparge: the technique

Several things need to be determined:Several things need to be determined: How much extra grain is needed How much extra grain is needed

(typically quoted as being 1/4 - 1/3 (typically quoted as being 1/4 - 1/3 more grains)?more grains)?

How much water needs to be added How much water needs to be added at mashout to obtain entire pre-boil at mashout to obtain entire pre-boil wort volume?wort volume?

How big of a mashtun is required?How big of a mashtun is required?

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No Sparge: the techniqueNo Sparge: the techniqueInputs:Inputs:OG: Standard recipe original gravity (just the OG: Standard recipe original gravity (just the

points points part i.e. 1.049 part i.e. 1.049 49) 49)

Gr: Standard recipe grainbill (total pounds)Gr: Standard recipe grainbill (total pounds)

Vr: Standard recipe batch size (e.g. 5 gallons)Vr: Standard recipe batch size (e.g. 5 gallons)

Vb: Standard recipe boil volume (e.g. 6 gallons)Vb: Standard recipe boil volume (e.g. 6 gallons)

Calculation Coefficients:Calculation Coefficients:k: Grain water-retention coefficient (0.5 quart/lb.)k: Grain water-retention coefficient (0.5 quart/lb.)

Rr: Standard recipe conversion rest mash ratio Rr: Standard recipe conversion rest mash ratio

(e.g., 1.5 qts/lb.)(e.g., 1.5 qts/lb.)


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Outputs:Outputs:

S: Scale-up factor for grainbillS: Scale-up factor for grainbill

Gn: No-sparge grainbill (total pounds)Gn: No-sparge grainbill (total pounds)

BG: No-sparge boil gravity (points)BG: No-sparge boil gravity (points)

Rn: No-sparge final mash ratio (qts/lb.)Rn: No-sparge final mash ratio (qts/lb.)

Wn: No-sparge total water volume (qts)Wn: No-sparge total water volume (qts)

Wmo: Mashout water volume (qts)Wmo: Mashout water volume (qts)

Vt: No-sparge total mash volume. (qts)Vt: No-sparge total mash volume. (qts)


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No Sparge: the techniqueNo Sparge: the techniqueCalculate the scale-up factor:Calculate the scale-up factor:S = 4•Vb/(4•Vb – k•Gr)S = 4•Vb/(4•Vb – k•Gr)Calculate the no-sparge grainbill:Calculate the no-sparge grainbill:Gn = S•GrGn = S•GrCalculate the no-sparge boil gravity:Calculate the no-sparge boil gravity:BG = OG•Vr/VbBG = OG•Vr/VbCalculate the no-sparge mash ratio:Calculate the no-sparge mash ratio:Rn = (4•Vb + k•Gn)/GnRn = (4•Vb + k•Gn)/GnCalculate the total no-sparge water volume (qts):Calculate the total no-sparge water volume (qts):Wn = Gn•Rn = 4•Vb + k•GnWn = Gn•Rn = 4•Vb + k•GnCalculate the volume of water for mashout (qts):Calculate the volume of water for mashout (qts):Wmo = Gn(Rn-Rr) or Wn – infusionsWmo = Gn(Rn-Rr) or Wn – infusionsCalculate the total no-sparge mash volume (qts):Calculate the total no-sparge mash volume (qts):Vt = Gn(1.3125 + (Rn – 1))Vt = Gn(1.3125 + (Rn – 1))


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Much easier method:

No Sparge Calculator

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Grain Bill: 14.25#Grain Bill: 14.25# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 148 degreesInitial mash temp: 148 degrees Strike water volume: 26 qts. (6.5 gallons)Strike water volume: 26 qts. (6.5 gallons) Strike water temp: 164 degreesStrike water temp: 164 degrees Doughed in mash, and held at 148 degrees Doughed in mash, and held at 148 degrees

for 90 min.for 90 min.

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No Sparge: the techniqueNo Sparge: the techniqueMashoutMashout

Added 2 gallons of boiling water to Added 2 gallons of boiling water to mash at end of sacch restmash at end of sacch rest

Recirculated at 170 degrees for 10-15 Recirculated at 170 degrees for 10-15 min.min.

Drained all wort into boil kettle (6.5 Drained all wort into boil kettle (6.5 gallons)gallons)

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No Sparge GrainsNo Sparge Grains

No Sparge No Sparge Grains:Grains:

after mashafter mash

and spargeand sparge

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Comparing GrainsComparing GrainsDecoction:Decoction:Specialty Malt:Specialty Malt:

Pressure Cooker:Pressure Cooker: No Sparge:No Sparge:

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Final ResultsFinal Results

Specialty MaltSpecialty Malt DecoctionDecoction

Pressure CookerPressure Cooker No SpargeNo Sparge

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SummarySummary

Decoction can add small Decoction can add small amount of additional flavor and amount of additional flavor and aroma character to finished aroma character to finished beerbeer““Pseudo-decoction” Pseudo-decoction” techniques are viable techniques are viable alternatives to traditional alternatives to traditional decoctiondecoctionTry these techniques in your Try these techniques in your brewery and decide for brewery and decide for yourself!yourself!

decoction mashing for the homebrewer kevin a. kutskill june, 2005

Documents

mash ratio

main mash

degrees mash temp

vienna malt

melanoidin malt

aromatic malt

sparge technique

mash temperaturea portion