Author Topic: Color contribution from decoction mashing?  (Read 1380 times)

Offline nateo

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Color contribution from decoction mashing?
« on: April 30, 2012, 02:02:22 PM »
Does anyone know of a rule-of-thumb for color contribution from decoction mashing?

I'd guess about 1/4 SRM per 10min boiled, but that's just a WAG. Does anyone have any idea?
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Offline weithman5

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Re: Color contribution from decoction mashing?
« Reply #1 on: April 30, 2012, 03:56:46 PM »
sounds like a second experiment.  maybe i will come up with something to try this summer
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Offline kylekohlmorgen

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Re: Color contribution from decoction mashing?
« Reply #2 on: May 01, 2012, 06:44:24 AM »
Surprised Kai hasn't been on this yet!
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Offline hokerer

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Re: Color contribution from decoction mashing?
« Reply #3 on: May 01, 2012, 08:48:33 AM »
Surprised Kai hasn't been on this yet!

Kai seems to be on another one of his hiatus (es?).  He last posted here in June of last year.
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Offline Pinski

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Re: Color contribution from decoction mashing?
« Reply #4 on: May 01, 2012, 09:16:49 AM »
hiati?
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Offline nateo

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Re: Color contribution from decoction mashing?
« Reply #5 on: May 01, 2012, 09:33:45 AM »
hiati?

No, that's a country. The correct term is hiatiae :)
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Offline Malticulous

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Re: Color contribution from decoction mashing?
« Reply #6 on: May 06, 2012, 03:09:20 PM »

Offline nateo

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Re: Color contribution from decoction mashing?
« Reply #7 on: May 06, 2012, 03:22:21 PM »
Kristen England said it was 2-3 EBC.
http://forum.northernbrewer.com/viewtopic.php?p=716196#p716196

Interesting thread. So what is that? 1.2-1.6 SRM?

Also, does anyone know if that data was presented in a more structured form? I'm curious what the different decoction schedules were.
« Last Edit: May 06, 2012, 05:45:44 PM by nateo »
In der Kürze liegt die Würze.