Beer Forum

Hey all....been awhile. 3 batches ago, I decided to do something a little different with my brews and started pulling a decoction about 15 minutes into my sacc rest. I did this primarily because I'd never done a decoction in 16 years of brewing and wanted to try it. The first beer I did was a Hefe with 20 lbs of malt (10 gallon batch). I'd normally get about 1.051 OG out of a bill like this. I figured the decoction would help me get some melanoidins out of the profile. Victory Brewing here in PA does this and their Hefe's have an absolutely amazing chewiness to the mouthfeel that I can't ever seem to replicate. When we toured the brewery Bill Covaleski said they do decoction mashes on the majority of their beers (they have separate mash and lauter tuns), and they try to get that mouthfeel out of them. So, like I said, about 15 minutes into the normal sacc rest of 150, I pulled about a gallon of mash with a strainer and added it to a pot with an inch or two of already boiling water. Stirred for about 30 minutes and then added it back into the mash to mash out. Normal brew day from there. When I did the refractometer reading at the end, I was at 1.065! Second batch last weekend (APA) 22 lbs of malt 1.067 OG. 3rd batch this past Sunday did an Altbier with 20 lbs of malt OG 1.064. ProMash brewhouse efficiency went from 70 to about 85. What gives? Does a decoction really bump the gravity that much?

I don't have an answer, but I wanted to welcome you back. I missed that avatar & every time I see one of those haircuts that look like it, the only thing I can think of is "Lime cat thinks you suck". I took a 2 year hiatus from the BN as well, so not sure how long you've been away.

Cheers!

Welcome back!

My guess is that it was all the stirring that got more of the starches exposed where the enzymes could get to them.

Good to be back. Been about 2 years... I'm frankly stumped, but the jump is there, nonetneless. And the mouthfeel of my beers has improved markedly, especially maltier styles. And Lime Cat still thinks you suck.

You still have that tv-worthy man cave?

BDawg wrote:You still have that tv-worthy man cave?

Word.

Decoction mashes do get the most efficiency because you gelatinize more starch, making more surface area for the enzymes to attack. There was an article about it in BYO at some point, can't remember which one.