"Decoction" for Lazy Brewers

[Nosybear]

As I've stated before, I'm likely the laziest brewer in this forum. So here's a great way to get decoction flavors without actually having to boil "oatmeal" for a half- hour. Mash your grains normally - today's well-modified malts don't need decoction to convert. Then, after the vorlauf, drain off a quart of your first wort and put it in a large, thick-bottomed saucepan. Note the thick bottomed part - you don't want your "decoction" to scorch! Boil the first wort over high heat, stirring frequently as the wort thickens, until you are stirring nearly continually and you have a thick, black syrup. Pour this back into your boil and proceed with normal beer making. Note I use a small boil and big mini-mashes. If you're doing all-grain and have a thinner first wort, you might want to use two quarts to start. If my "schwarzbier 2.0" is any indication, it works like a champ!

 

[Altbier bitte]

Good post, but I'm lazier. Too lazy to fin...

 

[cearum]

Personally, I find that a single decoction is enough and it's fairly short and easy to do. Though your method does seem a bit easier. It would be interesting to see the difference between the two.

 

[Nosybear]

Good post, but I'm lazier. Too lazy to fin...

 

[Nosybear]

Personally, I find that a single decoction is enough and it's fairly short and easy to do. Though your method does seem a bit easier. It would be interesting to see the difference between the two.

Would be interested in hearing. I'm willing to put in the work for a significant difference.

 

[surfmase]

As I've stated before, I'm likely the laziest brewer in this forum. So here's a great way to get decoction flavors without actually having to boil "oatmeal" for a half- hour. Mash your grains normally - today's well-modified malts don't need decoction to convert. Then, after the vorlauf, drain off a quart of your first wort and put it in a large, thick-bottomed saucepan. Note the thick bottomed part - you don't want your "decoction" to scorch! Boil the first wort over high heat, stirring frequently as the wort thickens, until you are stirring nearly continually and you have a thick, black syrup. Pour this back into your boil and proceed with normal beer making. Note I use a small boil and big mini-mashes. If you're doing all-grain and have a thinner first wort, you might want to use two quarts to start. If my "schwarzbier 2.0" is any indication, it works like a champ!

Question 1: Are all malts nowadays well-modified? According to Palmer's site, some German pils malts are less modified...Is his info outdated? I can only acquire Weyermann malts here, and I usually use their pils or pale ale. How could I tell after the fact if a protein rest would have helped?

Question 2: What are the decoction flavors like?

Cheers,

 

[Nosybear]

Question 1: Are all malts nowadays well-modified? According to Palmer's site, some German pils malts are less modified...Is his info outdated? I can only acquire Weyermann malts here, and I usually use their pils or pale ale. How could I tell after the fact if a protein rest would have helped?

I can't say "all" malts are well-modified but have never run into problems I could blame on malt modification. Best said, with most modern malts, Weyermann included, you're safe doing single infusions. If you're concerned with the modification of a malt, generally a fifteen minute rest at 131 degrees will clear up any problems but be cautious: Most malts today are so well modified that the protein rest could adversely affect mouthfeel and head retention. I'll use the rest this weekend since I'm brewing with six-row. It might be worthwhile with Pilsner, Munich and Vienna malts depending on your system and processes.

Question 2: What are the decoction flavors like?

Grab and chew some Melanoidin malt. These are the flavors decoction is creating in your beer. Decoction amplifies the "malty" flavors in a beer. My method is producing a more intense candi syrup flavor, dark fruits and caramel, not what you get from a decoction. Live and learn - the flavors generated by boiling down syrup are not the same as decoction, as I discovered once I started making my own candi syrup. If you want a decoction flavor profile, a single decoction should be sufficient to generate it. I'd never argue against a traditional decoction profile if that's what you want to do with your Saturday and you feel it creates a better beer, I just don't have time in my life to do a lot of them.

 

[GernBlanston]

My method is producing a more intense candi syrup flavor, dark fruits and caramel, not what you get from a decoction. Live and learn - the flavors generated by boiling down syrup are not the same as decoction, as I discovered once I started making my own candi syrup. If you want a decoction flavor profile, a single decoction should be sufficient to generate it. I'd never argue against a traditional decoction profile if that's what you want to do with your Saturday and you feel it creates a better beer, I just don't have time in my life to do a lot of them.

Thanks Nosy for waiting 2 1/2 years to report this to us.

Interesting old post.

What ever happened to Altbier Bitte? Haven t seen him in a while

 

[Nosybear]

Thanks Nosy for waiting 2 1/2 years to report this to us.
Interesting old post.
What ever happened to Altbier Bitte? Haven t seen him in a while

Waiting? I'd forgotten it. The key part of that "live and learn" thing is learning, something I hope never to stop doing even when I'm learning of my own errors.

No idea what happened to Altbier. Is he still lurking out there somewhere?

 

[MrBIP]

Awesome post, thank you, haven't actually done any decoction, but wondered.....

 

[Ozarks Mountain Brewery]

contrary to what people say on this topic Ive tested this thoroughly and found that if you boil wort rabidly for a long time it caramelizes, giving a candy type of flavor, Ive done 120 and even 240 minutes and the color darkens big time and the flavor is sweeter than normal, I'm drinking a brown ale now that should have been a red thats sweet to first taste then carmel to the body and is good proof, only issue when doing these long boils is it blands out any hop flavor