[ANDREW.GROGAN1]

I am brewing a Schwarzbier on friday and I am playing to employ 2 decoctions in my mashing schedule.  My recipe has 2% each of carafa ii (maybe the dehusked version.  Not sure what my LHS carries) and chocolate malt.  Can you use highly kilned malts in a decoction or is it best to add them after the final decoction?

I know people will tell me a single infusion would be adequate but I have the ability to and I would like to try a decoction mash.   

[stpug]

Schwarzbier is one style where I would aim to get just the color from the malts (obviously, you can't avoid possible flavor, but my goal is color first and foremost).  I would add them after the last decoction in this scenario.  In the case of something like a dopplebock, I would not shy away from having the dark malts roll through the decoctions.

Good on you for trying the decoction route!  I had several great beers brewed with decoctions.

[jeffy]

I agree with adding the dark roast malts later as well, maybe as late as a cap on the mash at the beginning of the sparge.

[mabrungard]

I don't see a benefit from decocting the roast. I believe its already kilned to the point that there wouldn't be convertible starch. Adding the roast late in the mash works well in these styles that mainly need color and not the roast flavors.

[Nathan]

I've had good luck adding dark malts as a cold infusion  . Same principal as cold brew coffee I infused in a litre of cold water over night in a mesh bag added the liquid to the boil with 10 minutes left just enough to Sanitize. I used 20% more than normal to make up for poorer efficiency of the cold water. I got all of the colour aroma with none of the bitterness


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[ANDREW.GROGAN1]

I don't see why it would be a problem, just don't boil any grain. I've always thrown all my grain into the mash. As long as you're not using an insane amount of dark, roasted malts, I would think you're fine.

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Don't boil any grain?  Isn't that the entire point of a Decoction mash?

[syncopadence]

I don't see why it would be a problem, just don't boil any grain. I've always thrown all my grain into the mash. As long as you're not using an insane amount of dark, roasted malts, I would think you're fine.

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Don't boil any grain?  Isn't that the entire point of a Decoction mash?

Honestly I've never even done a decoction mash, I just always assumed you should never boil grain. Doesn't this release tannins?

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[Stevie]

Decoction is literally the removal of thick mash (grain) and boiling it to cause the starches to burst. After boiling for a length of time it is added back to the thin mash to hit the next rest temperature. Tannins are not an issue because of pH or some other voodoo.

[mabrungard]

Tannins are not an issue because of pH or some other voodoo.

In my opinion, the lack of tannin extraction is due primarily to the high osmotic pressure created by the high gravity wort that is part of the thick grist that is removed and boiled. That high gravity wort keeps the tannins in the husk materials.  I don't believe that pH is the primary reason tannins are (or are not) extracted into the wort.

[Stevie]

Thanks for confirming it was some other voodoo Martin.