« on: September 15, 2015, 09:49:07 AM »
But I've also heard it said by some experts that melanoidins produced during the boil are flavorless and contribute only color and not flavor. Caramelization is also a negligible factor until gravity gets really high or unless making a steinbier or something where the heat source is localized and hundreds of degrees hotter than the conventional gas burner or stovetop. All sorts of things to ponder, and to experiment more on!Well, it certainly does explain how Pilsner Urquell gets a lot of it's color and flavor by the really long boil they employ. Don't they boil for like 3 hours? I doubt it's from doing decoction alone.
My recollection from the PU tour is that the three hour boil is more like a "fast" simmer, rather than a vigorous boil.
The PU tour guide (this was in 2002, so my memory may be a bit hazy) said that when PU modernized the brewery in the early 1990s with modern German equipment, they experimented with several parameters in the brewing process. They then had a tasting panel, those workers in the brewery who were determined to have the most sensitive palettes, to taste the beers and see if it made a difference in the product. They determined that using stainless steel conical fermentors made no discernible difference compared with the traditional wood fermentors. But, triple decoction was kept, as well as the long simmer/boil.