2026 Quarter 3 Community Recipe

[Craigerrr]

I use melanoidin malt, so decoction is not needed. And an AIO, so step mashes are automated. I start at 105 and walk away for 2-1/2 hours…

As I am mashing in a cooler,I will do the decoction steps

 

[Donoroto]

Some are frightened of it, but decoction is fairly simple and idiot-resistant.

 

[Craigerrr]

Some are frightened of it, but decoction is fairly simple and idiot-resistant.

I did one when I did the wee heavy, the purpose being to bring more malt character to the beer.
Had to carry the pot up to the kitchen to boil it then, but I have a portable induction cook top now. Decoction... maybe it is more the word than the process that is intimidating!

 

[Donoroto]

It was brought to my attention that rice hulls improve the brew session also for BIAB brewers.

I recommend rice hulls regardless of the brewing method

 

[Josh Hughes]

IF doing a decoction wait till you are done with the decoction step. Rice hulls do not do well to be scorched

 

[Craigerrr]

IF doing a decoction wait till you are done with the decoction step. Rice hulls do not do well to be scorched

Good to know!

 

[Donoroto]

True. But try not to scorch during your decoction, that’s a better plan.

 

[Brew Cat]

one thing that I find important when doing decoction and Im sorry if it has been mentioned already, is to do your rest before you boil the decoction
for instance pull a decoction at the 135 rest and bring it to say 148 and rest there for 15 minuets before boiling it then pull your next decoction and rest at 158 for 15 before the boil. and add the hulls if using just before mash out as they don't need to be mashed. If your going to spend the time may as well sqweak out as much as you can

 

[Craigerrr]

Just so I am clear, because I haven't ever done this.

After doughing in don't pull the grist/wort for the first decoction until resting at that first rest temperature for 15 minutes.

Then pull it and do do the decoction boil.

After adding the boiled grist/wort back to the mash, let it rest for 15 minutes before pulling another decoction to boil.

After adding the second lot back in, let it rest for another 15 minutes before moving to volaufing and transferring to the kettle.

Yes?

Would this be a double decoction?

Is there anything different that needs to be done with the sparge?

 

[Craigerrr]

One more question.
If you do the decoction method, would you leave out the melanoidin?

 

[Brew Cat]

well you need to rest the decoction portion at your beta rest temperature before boiling and adding back so some sugars convert, at least in a double decoction
in a single decoction if your pulling from the beta rest temperature its not as important since your already in conversion territory but I do it anyway

a double decoction you start say at 136 then decoct to 150 then decoct again to 158
ift you do a 3rd you do it to 170
a single you just decoct from 150 to 158
its just infusion step mashing sort of
and normally you wouldn't use melanoidin but you could in a single but go easy

 

[Donoroto]

Just so I am clear, because I haven't ever done this.

After doughing in don't pull the grist/wort for the first decoction until resting at that first rest temperature for 15 minutes.

Then pull it and do do the decoction boil.

After adding the boiled grist/wort back to the mash, let it rest for 15 minutes before pulling another decoction to boil.

After adding the second lot back in, let it rest for another 15 minutes before moving to volaufing and transferring to the kettle.

Yes?

Would this be a double decoction?

Is there anything different that needs to be done with the sparge?

Melanoidin avoids the need for decoction, but is not harmful - especially at just a few ounces.

In cooler mashing, after the first rest, taking the ‘sample’, boiling it a bit, then pouring it back in…raises the temperature to the second rest temperature! Magic!

(Almost. 105 to 145 needs a tad more heat. But most of the way.)

The second will get you from 145 to 158, more or less.

There is no harm in extending each step in yhe mash. For example, starting at 1:05 and staying there for even an hour has no negative effects. (On the beer. It may extend your brew day. )

Four centuries ago, that’s how they did a step mash. No RIMS systems.

 

[Ward Chillington]

Decoction... maybe it is more the word than the process that is intimidating!

Yeah...I know I don't want to be decoc-ed!

 

[Josh Hughes]

@Craigerrr if decocting don’t use melanoidan.

 

[Josh Hughes]

There are so many ways to do a decoction and for different reasons. I do for flavor and a single decoction adds a little “special sauce” to the beer. I can taste a difference in my own. Could I in someone else’s? Who knows.

Basically hit your rest temp after 15 minutes pull a third and bring to a boil, add back. Should be at next temp rest then if using a calculator. If not no worries just heat the mash more if you can. Then after 15 minutes at that next rest pull another and repeat.