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Author Topic: Dark Beer Decoction ?  (Read 995 times)

Offline ndcube

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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?
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Offline Thirsty_Monk

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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.
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Offline hamiltont

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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?
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Offline Kaiser

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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
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