Decoction Mashing for the Homebrewer

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Decoction Mashingfor the Homebrewer

• Kevin A. Kutskill
• June, 2005

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

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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)

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Specialty Grains

• Specialty Grains
• after mash
• and sparge

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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
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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

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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

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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

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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

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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
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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!

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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.

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Maillard Pathway
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Maillard Pathway Made Easy
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What affects the Maillard Reaction?

• Temperature
• Water Activity
• Time
• pH

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What affects the Maillard Reaction?
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Where Maillard Reactions Occur

• Malting
• Storage
• Mashing (decoction)
• Boil

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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
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Malts That Contain Increased Maillard Products

• Melanoidin Malt
• Aromatic Malt
• Munich Malt
• Vienna Malt
• Caramel Malts

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Malting overview

• Steeping
• Germination
• Drying
• Kilning
• Curing

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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
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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
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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
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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

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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

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BUT WAIT! BOIL THE GRAINS?

• Wont boiling the grains during decoction cause
  tannin extraction?

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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

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BUT WAIT! BOIL THE ENZYMES?

• Wont boiling the mash during decoction cause the
  mash enzymes to denature and deactivate?

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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.

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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

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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

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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.

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Decoction an overview
Single Decoction
sacch. rest
protein rest
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Decoction an overview
Double Decoction
sacch. rest
protein rest
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Decoction an overview
Triple Decoction
sacch. rest
protein rest
acid rest
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• 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

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

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Decoction the technique
Modified Double Decoction
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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
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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
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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

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Decoction the technique
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Decoction the technique
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Decoction the technique
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Decoction the technique
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Decoction the technique
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Decoction the technique
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Decoction the technique
Modified Double Decoction
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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
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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

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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

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Decoction the technique
Modified Double Decoction
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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)

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Decoction Grains

• Decoction Grains

Before Decoction
After Decoction
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Comparing Grains
Specialty Malt

• Decoction

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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

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Pressure Cooker the technique
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Pressure Cooker the technique
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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.

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Pressure Cooker the technique
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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

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Pressure Cooker the technique
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Pressure Cooker the technique
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Pressure Cooker the technique
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Pressure Cooker the technique
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Pressure Cooker the technique
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Pressure Cooker the technique
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Pressure Cooker the technique
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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)

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Pressure Cooker Grains

• Before cooker

After cooker
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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
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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

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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.

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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!

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No Sparge disadvantages

1. Reduced mash efficiency
2. Requires more grain (more cost)
3. Requires larger mashtun

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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?

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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
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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
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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
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No Sparge the technique
Much easier method No Sparge Calculator
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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.

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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)

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No Sparge Grains

• No Sparge Grains
• after mash
• and sparge

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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!