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/decoction

3. Decoction Mashingfor the Homebrewer Overview of talk Decoction Background “Contemporary Decoction”—Specialty 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 Oktoberfest—Specialty 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% WYeast 2206 Bavarian Lager

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 “Contemporary Decoction”—Specialty 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 temperature—a 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 today’s 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. Aldose (sugar) + Amino acid H2O Aldosylamine Amadori compounds Melanoidins 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 “Contemporary Decoction”—Specialty 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 MaltMoistureDry Temp.Cure temp. Vienna Malt Munich Malt Melanoidin Malt Aromatic Malt Caramel Malts + + + + ++ 122°F 122°F 122°F 122°F 160°F 180°F 220°F 240°F 240°F 250°F

27. Decoction + + - - ? Infusion - - + + ? Decoction vs. Infusion with specialty malts 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 “Contemporary Decoction”—Specialty Malts Decoction Mashing Getting the Flavors an Easier Way: Pseudo-Decoction Techniques Pressure Cooker Decoction Mash No-Sparge Technique

29. Decoction Recipe Conference Oktoberfest—Double 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% WYeast 2206 Bavarian Lager

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? Won’t 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? Won’t 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 EnzymeFunctionTemp.Rest Phytase Lowers Mash pH 86-126°F acid Beta Glucanase Breaks down gum 95-113°F protein Peptidase Produces FAN 113-131°F protein Protease Breaks down haze 113-131°F protein producing proteins Beta Amlyase Produces maltose 131-150°F beta only sacch. Alpha Amlyase Produces maltose 154-162°F 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! Don’t let the decoction stick/scorch/burn 3. If taking a decoction to reach mashout temperature, take liquid only 4. Don’t return entire decoction to the mash immediately—check mash temp. after returning 80-90% of the decoction 5. Keep hot and cold water nearby to correct any temperature overshoots

42. alpha sacch. rest beta sacch. rest protein rest 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) ∆T=change in temperature desired (°F) Vm=volume of the entire mash (quarts) Tm=temperature of main mash (°F)

44. Decoction: the technique Vm=volume of the entire mash Vm= Wg(0.3125+Rm) Wg=Weight of grain bill (pounds) Rm=mash 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. alpha sacch. rest beta sacch. rest protein rest 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. alpha sacch. rest beta sacch. rest protein rest Decoction: the technique Modified Double Decoction