General Category > All Grain Brewing

Dark Beer Decoction ?

(1/1)

ndcube:
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?

Thirsty_Monk:
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.

hamiltont:
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?

Kaiser:

--- 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?

--- End quote ---

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

Navigation

[0] Message Index

Go to full version