[dannyjed]

I plan on making a Munich Dunkel this weekend and lets just say the last time I made one it was missing that malty component that I taste in German Dunkels.  I did a single infusion mash @ 152.  My question is when doing a decoction mash do you let the decoction rest (in the 150's) or do you just bring it up to a boil for 10-15 minutes and add it to the main mash. Also, would it be better to do a double decoction?

[kylekohlmorgen]

I rest at 150 for about 5 min.

Try a single - see if it gives you what you're looking for. Take good notes. Try a double next time if you feel it needs more decoction voodoo.

[malzig]

What's your recipe and what yeast are you using? 

You shouldn't need a decoction to make a malty Dunkel.  A great German Munich Malt and/or Dark Munich and a yeast like 820/2206 or 2308/838 should do the job, or 2278 if you want to make a Czech Dunkel.

[nateo]

I agree with Malzig. Decoction does two things for sure: increase mash efficiency and wort clarity. If you want those two things, use a decoction mash. If you just want "MOAR MALTY" it's not likely a decoction mash will give you what you want, unless you think it will, then you'll see what you want to see in the finished beer.

[jeffy]

I rest my decoctions at 156 for 15 minutes before heating to boiling.

[mmitchem]

Decoction mashing does a few things for you. It will improve efficiency and clarity, but will also develop color in your wort as well. When you are pulling a decoction, you are pulling a certain amount of enzymes out of the main mash. Because of this, I like to do a rest in the 158-162 range when pulling a decoction so that I can get the most out of those enzymes before they are denatured by boiling.

Using continental ingredients will give you the flavor you desire I think. Yeast is huge. I agree with malzig that WLP838 (Southern German Lager) has a great german flavor profile.

I love doing the Hochkurz Double Decoction. It is a good decoction schedule without spending the majority of  your brew day mashing. Best of luck to you on your next decoction brew day!

[davidgzach]

+1 to trying a single decoction first.  Start at 146-148F, then pull a decoction, bring to boil for 15 minutes or so and return to try and hit 158-160F.  Sort of a single decoction Hochkurz.

Dave

[jmcamerlengo]

I think everyone needs to sweat out a decoction on a hot summer day

That said I would do as Dave recommends. I rest between 155 and 160 for 15 minutes before boiling as well. The longer you boil the decoction the more color and melanoidins you will develop. Ive done anywhere from 5 minutes on a Hefeweizen up to an hour on a DoppleBock. Up to you.

That said, I think you will eventually come to find that slightly modifying the malt profile(maybe a touch more munich in the base) and pitching the right yeast and fermenting and conditioning properly will give you the profile you're looking for without the decoction.

[mmitchem]

I think everyone needs to sweat out a decoction on a hot summer day

Amen to that. I did a triple decoction on a Doppelbock this year in that humid mid-day Virginia heat. I swear I could taste the work put into it!

[jmcamerlengo]

I think everyone needs to sweat out a decoction on a hot summer day

Amen to that. I did a triple decoction on a Doppelbock this year in that humid mid-day Virginia heat. I swear I could taste the work put into it!

You sure that wasnt the salt from your sweat 

Last year I did a dopplebock and dunkel on the same day, both TRIPLE decocted in the middle of July. I said to myself last fall drinking the beers...Im an idiot, but the beers are good!

[beersk]

I'm trying to justify doing decoctions all the time. I love brewing German lagers, but damn it makes for such a long brew day.  But TWO triple decoctions in one day?? Holy sh*tballs.

[jmcamerlengo]

I'm trying to justify doing decoctions all the time. I love brewing German lagers, but damn it makes for such a long brew day.  But TWO triple decoctions in one day?? Holy sh*tballs.

Like I said..I was an idiot. 15 hour brew day. I drank a lot that day haha.

[mmitchem]

Last year I did a dopplebock and dunkel on the same day, both TRIPLE decocted in the middle of July. I said to myself last fall drinking the beers...Im an idiot, but the beers are good!

That is the brewers equivalent of storming the beach at Normandy in WWII! I salute you sir!

[dannyjed]

I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

[mmitchem]

I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

I heard Kai say one time that if we didn't like the process of brewing, we would just go buy beer in the store and forget the hassle of homebrewing. I agree completely. So if you are really into brewing German Lagers with authentic brewing practices, decoction mashing will surely appeal to you.