1. Decoction Mashing for the Homebrewer
Kevin A. Kutskill
June, 2005

2. For a copy of this talk:
June, 2005

3. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

4. Basic premise of the beer samples What am I drinking and why?or
What am I drinking and why?
Style: Oktoberfest
Four batches:
-all brewed within 24 hours of each other
-same base grains, same water, same hopping schedule, same yeast
-same fermentation conditions
June, 2005

5. Only difference between the four Oktoberfest batches:
How the mash was performed
Specialty Malts
Decoction
Pressure Cooker
No-Sparge
June, 2005

6. BJCP Oktoberfest Style Guidlines:
Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.
Appearance: Dark gold to deep orange-red color. Bright clarity, with solid foam stand.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.
Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.
Overall Impression: Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
Vital Statistics: OG: – FG: – ABV: 4.8 – 5.7%
IBUs: 20 – SRM: 7 – 14
June, 2005

7. Specialty Malt Recipe Conference Oktoberfest—Specialty Malts
Brewing Date: March 13, 2005
Batch Size (Gal):
Est. IBU: 23.5
OG:
FG:
Grains Hops
% Amount Name Amount Name Form Alpha IBU Time
lbs. Vienna Malt oz. Hallertauer Mittelfruh Whole min.
lbs. Munich Malt oz. Hallertauer Mittelfruh Whole min.
lbs. Aromatic Malt
lbs. Melanoidin Malt
lbs. Caravienne Malt
Efficiency: 74%
WYeast 2206 Bavarian Lager
June, 2005

8. Specialty Malt: the technique
Grain Bill: 11.25#
Mash Ratio: 1.8 qts/#
Mash temp: 148 degrees
Strike water volume: 20 qts.
Strike water temp: 162 degrees
Doughed in mash, and held at 148 degrees for 90 min.
Sparge (fly sparge)
June, 2005

9. Specialty Grains
Specialty Grains:
after mash
and sparge
June, 2005

10. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

11. What is decoction?
Decoction is a special type of step mashing procedure
The difference is in the way the heat is applied to raise the mash temperature—a portion of the mash is removed, brought to boil, and returned to the main mash
No additional infusions or direct heat is needed
June, 2005

12. The History Behind Decoction
Originally developed in central Europe, especially Germany & Czech Republic, in the late 18th/early 19th century
Used primarily in lager brewing
Actual reason behind the development of the decoction technique is widely debated
Development of decoction technique before well-documented history
June, 2005

13. The History Behind Decoction
Likely evolved due to a combination of several factors:
Lack of accurate temperature measurements (no thermometer)
Inconsistent and poor modification of continental malts
Inconsistent product
Poor efficiency
June, 2005

14. Why Decoct?
Decoction allows the brewer to create a complex collection of chemical compounds known as melanoidins, which will not only add color and darken the beer, but give it an improved aroma and flavor (malty, bread-crust, and caramel-like)
Decoction improves mash efficiency
Decoction allows additional protein coagulation, resulting in a more crystal clear beer
Decoction allows step mashing without a direct heat source
June, 2005

15. Is decoction still practiced in brewing?
Germany & Czech Republic: ? ?
USA: Samuel Adams Boston Lager
Craftbrewing
Homebrewing
**With today’s well-modified malts, decoction is not necessary for good efficiency and quality of final product
June, 2005

16. What happens during decoction?
Main players: sugars, amino acids and heat
Caramelization
simple sugars + water + heat
results in caramel notes in resulting beer
Maillard Reaction
simple sugars + amino acid +water + heat
results in formation of melanoidins
***No enzymes involved!
June, 2005

17. The Maillard Reaction
The Maillard reaction, discovered in 1912 by the French chemist Louis Camille Maillard takes place between amino acids (the building blocks of proteins) and sugars.
He discovered that when he heated sugars and amino acids together, the mixture slowly turned brown. When heated together, sugars and amino acids rapidly produce a whole range of highly flavored molecules that that are responsible for the brown color, flavor, and aroma of foods cooked over a flame or in the oven.
June, 2005

18. Maillard Pathway
June, 2005

19. Maillard Pathway Made Easy
Aldose (sugar) + Amino acid
H2O
Aldosylamine
Amadori compounds
Melanoidins
June, 2005

20. What affects the Maillard Reaction?
Temperature
“Water Activity”
Time pH
June, 2005

21. What affects the Maillard Reaction?
June, 2005

22. Where Maillard Reactions Occur
Malting
Storage
Mashing (decoction)
Boil
June, 2005

23. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

24. Malts That Contain Increased Maillard Products
Melanoidin Malt
Aromatic Malt
Munich Malt
Vienna Malt
Caramel Malts
June, 2005

25. Malting overview
Steeping
Germination
Drying
Kilning
Curing
June, 2005

26. Kilning Variables for Specialty Malts
Malt Moisture Dry Temp. Cure temp.
Vienna Malt
Munich Malt
Melanoidin Malt
Aromatic Malt
Caramel Malts + ++
122°F
160°F
180°F
220°F
240°F
250°F
June, 2005

27. Decoction vs. Infusion with specialty malts
Mash Efficiency
Step mashing without direct heat source
Length of brew day
Simplicity of mash
Resulting flavor/aroma
Decoction + - ?
Infusion - + ?
June, 2005

28. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

29. Decoction Recipe Conference Oktoberfest—Double Decoction
Brewing Date: March 12, 2005
Batch Size (Gal):
Est. IBU: 23.7
OG:
FG:
Grain Hops
% Amount Name Amount Name Form Alpha IBU Time
lbs. Vienna Malt oz. Hallertauer Mittelfruh Whole min.
lbs. Munich Malt oz Hallertauer Mittelfruh Whole min.
Double Decoction--each decoction boiled for 30 minutes
Efficiency: 84%
WYeast 2206 Bavarian Lager
June, 2005

30. Decoction: an overview
Decoction is a special method to accomplish step mashing
The mash is taken through the temperature ranges of the different enzymes found in the malt
Accomplished by removing a portion of the grains and heating them to boiling, then returning them to the mashtun
No infusion or direct heat applied to main mash
June, 2005

31. BUT WAIT! BOIL THE GRAINS?
Won’t boiling the grains during decoction cause tannin extraction?
June, 2005

32. BUT WAIT! BOIL THE GRAINS?
Boiling the grains during a decoction is ok--tannin extraction is limited due to the relative low-water environment, and the extra tannins extracted during decoction are bound up in extra hot-break of the decoction and subsequent boil. Additionally, the typical prolonged lagering period of these beer styles helps smooth the resulting beer
June, 2005

33. BUT WAIT! BOIL THE ENZYMES?
Won’t boiling the mash during decoction cause the mash enzymes to denature and deactivate?
June, 2005

34. BUT WAIT! BOIL THE ENZYMES?
Not a problem here, either. Most of the enzymes are left back in the liquid of the main mash, and most of what you are boiling is the grain, starch, sugar, and amino acids.
June, 2005

35. Decoction: an overview
Enzyme Function Temp. Rest
Phytase Lowers Mash pH °F acid
Beta Glucanase Breaks down gum °F protein
Peptidase Produces FAN °F protein
Protease Breaks down haze °F protein
producing proteins
Beta Amlyase Produces maltose °F beta
only sacch.
Alpha Amlyase Produces maltose °F alpha
and other sugars sacch.
**adapted from “How to Brew” by John Palmer
June, 2005

36. Decoction: an overview
Basic steps in a decoction mash:
1. Remove grains from main mash
2. Bring grains to boil, and boil for at least minutes
3. Return boiled grains to main mash, thereby increasing the mash temperature to the next level
4. Repeat
June, 2005

37. Decoction: an overview
Types of traditional decoction mashes:
1. Single decoction
step from protein rest to a single saccharification rest
2. Double decoction
step from protein rest to single saccharification rest, then from saccharification rest to mashout temp.
3. Triple decoction
step from acid rest to protein rest, then from protein rest to saccharification rest, then from saccharification rest to mashout temp.
June, 2005

38. Decoction: an overview
Single Decoction
sacch. rest
protein rest
June, 2005

39. Decoction: an overview
Double Decoction
sacch. rest
protein rest
June, 2005

40. Decoction: an overview
Triple Decoction
sacch. rest
protein rest
acid rest
June, 2005

41. Some basic rules about decoction:
1. Remove only the thickest part of the mash for a decoction
2. STIR! Don’t let the decoction stick/scorch/burn
3. If taking a decoction to reach mashout temperature, take liquid only
4. Don’t return entire decoction to the mash immediately—check mash temp. after returning 80-90% of the decoction
5. Keep hot and cold water nearby to correct any temperature overshoots
June, 2005

42. Decoction: an overview
Modified Double Decoction
beta sacch. rest
protein rest
alpha sacch. rest
June, 2005

43. Decoction: the technique
How much grains to pull for the decoction?
Decoction volume (quarts)= ∆T x Vm
(184 - Tm)
∆T=change in temperature desired (°F)
Vm=volume of the entire mash (quarts)
Tm=temperature of main mash (°F)
June, 2005

44. Decoction: the technique
Vm=volume of the entire mash
Vm= Wg( Rm)
Wg=Weight of grain bill (pounds)
Rm=mash ratio (quarts/pound)
June, 2005

45. Decoction: the technique
Decoction Calculator:
Decoction Volume Calculator.xls
June, 2005

46. Decoction: the technique
% Mash Decocted vs. Temperature Rise
Main Mash Temp (°F)
June, 2005

47. Decoction: the technique
How much grains to pull for the decoction?
Or, keeping it simple (KISS), decoction volume can be estimated at 1/3-1/2 of entire mash volume.
June, 2005

48. Decoction: the technique
Modified Double Decoction
beta sacch. rest
protein rest
alpha sacch. rest
June, 2005

49. Decoction: the technique
Dough-in:
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 122 degrees
Strike water volume: 19 qts.
Strike water temp: 135 degrees
Doughed in mash, and held at 122 degrees for 20 min.
June, 2005

50. Decoction: the technique
Modified Double Decoction
beta sacch. rest
protein rest
alpha sacch. rest
June, 2005

51. Decoction: the technique
First Decoction:
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 122 degrees
Next mash temp: 142 degrees
Change in temp: 20 degrees
June, 2005

52. Decoction: the technique
First Decoction:
Vm= Wg( Rm)
Vm=(10.5) x ( )=22.2 quarts
Decoction Volume=∆T x Vm = 20 x 22.2 =
(184 - Tm) ( )
Decoction Volume= 7.2 quarts
or, KISS: 1/3-1/2 of 22.2= quarts
June, 2005

53. Decoction: the technique
First Decoction
Pulled 7 quarts of thick mash
Heated to 155 degrees and held for 20 min.
Then heated to boiling, and boiled for 30 min.
Returned decoction to main mash
June, 2005

54. Decoction: the technique
June, 2005

55. Decoction: the technique
June, 2005

56. Decoction: the technique
June, 2005

57. Decoction: the technique
June, 2005

58. Decoction: the technique
June, 2005

59. Decoction: the technique
June, 2005

60. Decoction: the technique
Modified Double Decoction
beta sacch. rest
protein rest
alpha sacch. rest
June, 2005

61. Decoction: the technique
Second Decoction:
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 142 degrees
Next mash temp: 158 degrees
Change in temp: 16 degrees
June, 2005

62. Decoction: the technique
Second Decoction:
Vm= Wg( Rm)
Vm=(10.5) x ( )=22.2 quarts
Decoction Volume=∆T x Vm = 16 x 22.2 =
(184 - Tm) ( )
Decoction Volume= 8.4 quarts
or, KISS: 1/3-1/2 of 22.2= quarts
June, 2005

63. Decoction: the technique
Second Decoction
Beta sacch. rest for 45 minutes
Pulled 8 quarts of thick mash
Heated to boiling, and boiled for 30 min.
Returned decoction to main mash
June, 2005

64. Decoction: the technique
Modified Double Decoction
beta sacch. rest
protein rest
alpha sacch. rest
June, 2005

65. Decoction: the technique
Mashout
Alpha sacch. rest for 30 minutes
Added 2 gallons of boiling water to mash
Recirculated at 170 degrees for min.
Sparge (fly sparge)
June, 2005

66. Decoction Grains Decoction Grains: Before Decoction: After Decoction:
June, 2005

67. Comparing Grains
Specialty Malt:
Decoction:
June, 2005

68. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

69. Pressure Cooker Recipe
Conference Oktoberfest—Pressure Cooker
Brewing Date: March 13, 2005
Batch Size (Gal):
Est. IBU: 23.7
OG:
FG:
Grain Hops
% Amount Name Amount Name Form Alpha IBU Time
lbs. Vienna Malt oz. Hallertauer Mittelfruh Whole min.
lbs. Munich Malt oz. Hallertauer Mittelfruh Whole min.
Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 PSI (250 degrees) for 30 minutes, then returned to main mash.
Efficiency: 80%
WYeast 2206 Bavarian Lager
June, 2005

70. Pressure Cooker: the technique
Pressure Cooker Decoction
alpha sacch. rest
beta sacch. rest
June, 2005

71. Pressure Cooker: the technique
Pressure Cooker Decoction
alpha sacch. rest
beta sacch. rest
June, 2005

72. Pressure Cooker: the technique
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 142 degrees
Strike water volume: 19 qts.
Strike water temp: 158 degrees
Doughed in mash, and held at 142 degrees for 60 min.
June, 2005

73. Pressure Cooker: the technique
Pressure Cooker Decoction
alpha sacch. rest
beta sacch. rest
June, 2005

74. Pressure Cooker: the technique
“Decoction”
Pulled 7 quarts of thick mash, placed in pot
Placed pot in pressure cooker, sealed, and brought pressure cooker up to 15 PSI
(250 °F)
Cooked decoction in pressure cooker for
30 min., then removed from heat and let pressure drop
Returned decoction to main mash
June, 2005

75. Pressure Cooker: the technique
June, 2005

76. Pressure Cooker: the technique
June, 2005

77. Pressure Cooker: the technique
June, 2005

78. Pressure Cooker: the technique
June, 2005

79. Pressure Cooker: the technique
June, 2005

80. Pressure Cooker: the technique
June, 2005

81. Pressure Cooker: the technique
Pressure Cooker Decoction
alpha sacch. rest
beta sacch. rest
June, 2005

82. Pressure Cooker: the technique
Mashout
Alpha sacch. rest for 30 minutes
Added 2 gallons of boiling water to mash
Recirculated at 170 degrees for min.
Sparge (fly sparge)
June, 2005

83. Pressure Cooker Grains
Before cooker:
After cooker:
June, 2005

84. Comparing Grains Specialty Malt: Decoction: Pressure Cooker:
June, 2005

85. Decoction Mashing for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005

86. No Sparge Recipe Conference Oktoberfest—Specialty Malts
Brewing Date: March 12, 2005
Batch Size (Gal):
Est. IBU: 23.6
OG:
FG:
Grains Hops
% Amount Name Amount Name Form Alpha IBU Time
lbs. Vienna Malt oz. Hallertauer Mittelfruh Whole min.
lbs. Munich Malt oz. Hallertauer Mittelfruh Whole min.
Efficiency: 59%
WYeast 2206 Bavarian Lager
June, 2005

87. What is No Sparge?
A mash technique where an infusion mash is performed, then just enough additional water is added to the mash so that when the wort is completely drained from the mashtun, enough wort is collected for the boil without additional water additions or sparging.
June, 2005

88. Why No Sparge?
Same amounts of sugars, melanoidins, dextrins, etc. using No Sparge vs. traditional fly sparging
Less extraction of tannins and other polyphenols with No Sparge technique
#1 & #2 result in a richer, maltier tasting beer
Shorter brewday!
June, 2005

89. No Sparge disadvantages
Reduced mash efficiency
Requires more grain (more cost)
Requires larger mashtun
June, 2005

90. No Sparge: the technique
Several things need to be determined:
How much extra grain is needed (typically quoted as being 1/4 - 1/3 more grains)?
How much water needs to be added at mashout to obtain entire pre-boil wort volume?
How big of a mashtun is required?
June, 2005

91. No Sparge: the technique
Inputs:
OG: Standard recipe original gravity (just the points part i.e  49)
Gr: Standard recipe grainbill (total pounds)
Vr: Standard recipe batch size (e.g. 5 gallons)
Vb: Standard recipe boil volume (e.g. 6 gallons)
Calculation Coefficients:
k: Grain water-retention coefficient (0.5 quart/lb.)
Rr: Standard recipe conversion rest mash ratio (e.g., 1.5 qts/lb.)
**adapted from “How to Brew” by John Palmer
June, 2005

92. No Sparge: the technique
Outputs:
S: Scale-up factor for grainbill
Gn: No-sparge grainbill (total pounds)
BG: No-sparge boil gravity (points)
Rn: No-sparge final mash ratio (qts/lb.)
Wn: No-sparge total water volume (qts)
Wmo: Mashout water volume (qts)
Vt: No-sparge total mash volume. (qts)
**adapted from “How to Brew” by John Palmer
June, 2005

93. No Sparge: the technique
Calculate the scale-up factor:
S = 4•Vb/(4•Vb – k•Gr)
Calculate the no-sparge grainbill:
Gn = S•Gr
Calculate the no-sparge boil gravity:
BG = OG•Vr/Vb
Calculate the no-sparge mash ratio:
Rn = (4•Vb + k•Gn)/Gn
Calculate the total no-sparge water volume (qts):
Wn = Gn•Rn = 4•Vb + k•Gn
Calculate the volume of water for mashout (qts):
Wmo = Gn(Rn-Rr) or Wn – infusions
Calculate the total no-sparge mash volume (qts):
Vt = Gn( (Rn – 1))
**adapted from “How to Brew” by John Palmer
June, 2005

94. No Sparge: the technique
Much easier method:
No Sparge Calculator
June, 2005

95. No Sparge: the technique
Grain Bill: 14.25#
Mash Ratio: 1.8 qts/#
Initial mash temp: 148 degrees
Strike water volume: 26 qts. (6.5 gallons)
Strike water temp: 164 degrees
Doughed in mash, and held at 148 degrees for 90 min.
June, 2005

96. No Sparge: the technique
Mashout
Added 2 gallons of boiling water to mash at end of sacch rest
Recirculated at 170 degrees for min.
Drained all wort into boil kettle (6.5 gallons)
June, 2005

97. No Sparge Grains
No Sparge Grains:
after mash
and sparge
June, 2005

98. Comparing Grains Specialty Malt: Decoction: Pressure Cooker:
No Sparge:
June, 2005

99. Final Results Specialty Malt Decoction Pressure Cooker No Sparge
June, 2005

100. Summary
Decoction can add small amount of additional flavor and aroma character to finished beer
“Pseudo-decoction” techniques are viable alternatives to traditional decoction
Try these techniques in your brewery and decide for yourself!
June, 2005