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Decoction Mashing for the Homebrewer
Kevin A. Kutskill June, 2005
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For a copy of this talk: June, 2005
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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
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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
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Only difference between the four Oktoberfest batches:
How the mash was performed Specialty Malts Decoction Pressure Cooker No-Sparge June, 2005
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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
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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
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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
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Specialty Grains Specialty Grains: after mash and sparge June, 2005
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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
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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
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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
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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
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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
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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
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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
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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
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Maillard Pathway June, 2005
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Maillard Pathway Made Easy
Aldose (sugar) + Amino acid H2O Aldosylamine Amadori compounds Melanoidins June, 2005
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What affects the Maillard Reaction?
Temperature “Water Activity” Time pH June, 2005
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What affects the Maillard Reaction?
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Where Maillard Reactions Occur
Malting Storage Mashing (decoction) Boil June, 2005
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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
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Malts That Contain Increased Maillard Products
Melanoidin Malt Aromatic Malt Munich Malt Vienna Malt Caramel Malts June, 2005
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Malting overview Steeping Germination Drying Kilning Curing June, 2005
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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
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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
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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
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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
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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
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BUT WAIT! BOIL THE GRAINS?
Won’t boiling the grains during decoction cause tannin extraction? June, 2005
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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
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BUT WAIT! BOIL THE ENZYMES?
Won’t boiling the mash during decoction cause the mash enzymes to denature and deactivate? June, 2005
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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
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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
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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
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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
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Decoction: an overview
Single Decoction sacch. rest protein rest June, 2005
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Decoction: an overview
Double Decoction sacch. rest protein rest June, 2005
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Decoction: an overview
Triple Decoction sacch. rest protein rest acid rest June, 2005
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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
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Decoction: an overview
Modified Double Decoction beta sacch. rest protein rest alpha sacch. rest June, 2005
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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
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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
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Decoction: the technique
Decoction Calculator: Decoction Volume Calculator.xls June, 2005
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Decoction: the technique
% Mash Decocted vs. Temperature Rise Main Mash Temp (°F) June, 2005
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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
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Decoction: the technique
Modified Double Decoction beta sacch. rest protein rest alpha sacch. rest June, 2005
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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
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Decoction: the technique
Modified Double Decoction beta sacch. rest protein rest alpha sacch. rest June, 2005
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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
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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
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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
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
Modified Double Decoction beta sacch. rest protein rest alpha sacch. rest June, 2005
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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
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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
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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
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Decoction: the technique
Modified Double Decoction beta sacch. rest protein rest alpha sacch. rest June, 2005
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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
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Decoction Grains Decoction Grains: Before Decoction: After Decoction:
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Comparing Grains Specialty Malt: Decoction: June, 2005
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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
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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
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Pressure Cooker: the technique
Pressure Cooker Decoction alpha sacch. rest beta sacch. rest June, 2005
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Pressure Cooker: the technique
Pressure Cooker Decoction alpha sacch. rest beta sacch. rest June, 2005
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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
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Pressure Cooker: the technique
Pressure Cooker Decoction alpha sacch. rest beta sacch. rest June, 2005
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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
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
Pressure Cooker Decoction alpha sacch. rest beta sacch. rest June, 2005
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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
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Pressure Cooker Grains
Before cooker: After cooker: June, 2005
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Comparing Grains Specialty Malt: Decoction: Pressure Cooker:
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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
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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
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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
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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
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No Sparge disadvantages
Reduced mash efficiency Requires more grain (more cost) Requires larger mashtun June, 2005
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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
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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
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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
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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
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No Sparge: the technique
Much easier method: No Sparge Calculator June, 2005
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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
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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
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No Sparge Grains No Sparge Grains: after mash and sparge June, 2005
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Comparing Grains Specialty Malt: Decoction: Pressure Cooker:
No Sparge: June, 2005
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Final Results Specialty Malt Decoction Pressure Cooker No Sparge
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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
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