« previous next »
Pages: [1]   Go Down

Author Topic: Dark Beer Decoction ?  (Read 788 times)

Offline ndcube

  • Brewmaster
  • *****
  • Posts: 612
    • View Profile
Dark Beer Decoction ?
« on: February 12, 2010, 09:32:09 AM »
Should roasted / black malts be part of a decoction boil or added to the mash after the step up?  Or does it depend on the style?
Logged

Offline Thirsty_Monk

  • Brewmaster General
  • *******
  • Posts: 2122
  • Eau Claire WI
    • View Profile
Re: Dark Beer Decoction ?
« Reply #1 on: February 12, 2010, 11:58:22 AM »
Why would you do it that way?
When I do decoction I do not exclude ane grain.
I doubt that pro brewers in Germany / Czech would hold some grain back.
Logged
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 984
  • Location: Somewhere in the Middle of Nebraska
    • View Profile
Re: Dark Beer Decoction ?
« Reply #2 on: February 14, 2010, 04:45:31 PM »
Black Patent is the only grain I've ever seen left out of a mash and then added before the sparge.  Not sure why?  Maybe to reduce the bitterness?
Logged
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: Dark Beer Decoction ?
« Reply #3 on: February 14, 2010, 06:38:48 PM »
Quote from: hamiltont on February 14, 2010, 04:45:31 PM
Black Patent is the only grain I've ever seen left out of a mash and then added before the sparge.  Not sure why?  Maybe to reduce the bitterness?

yes, I think the idea is to reduce bitterness but I like to add all grain in the beginning. Much less chance that I'll forget the additional grain later.

Kai
Logged
Pages: [1]   Go Up
« previous next »