I read about this method of decoction mashing in Mike Karnowski’s “Homebrew, Beyond the Basics”. Anyone ever done it? I don’t get many results googling the term. I plan to brew a bock style lager tomorrow and thought I’d give it a try. My last attempt at decoction mashing was chaotic and nerve wracking, but the beer—also a bock—was quite good. My grainbill will be mostly Pilsner malt because I’ve got a 50lb bag of some locally grown stuff.
I am going to give it a try. I think on a Dunkel, as those are often still decocted today.
For those that don't know, you mash in, then for the decoctions the liquid is drawn off and all the grains are left in the kettle. Water is added to the grains, and that is then boiled. Once the boiling is done, the liquid part that contains the enzymes is added back. Proceed with rest of the mash steps.
It looks like something I want to do because:
1. Decocting all of the grains gives more flavor.
2. If one can pump gently, splashing will be minimized so that not as much oxodation.
3. It may be easier, as no manual transfer back and forth
Stirring more grain may be the negative.
We will see. I have several lagers planned before the Dinkel.