Posted 13 February 2011 - 01:04 PM
The origins of decoction were developed to overcome 2 problems.1- Malt that was poorly modified.2- Thermometers had yet to be invented.As the great George Fix pointed out, think of mashing is an extension of malting the grain.With today's fully modified malts, the decoction steps essentially happened back in the malt house. The malt you buy is fully modified and I assume you have a thermometer. There is no "need" to decoct modern malts.But you are homebrewer. There might be other reasons for you to decoct your mash.1- For the challenge of doing something different.2- For a historical reference, to see how they did it in the really old days.3- Induce a new flavor element to your beer.Denny did a test to explore the possible benefits of decoction. Denny's credentials as a reasonable and respected homebrewer cannot be questioned. His decoction test and report speak for itself.Decoction has the reputation of a side benefit that it adds a flavor profile that homebrewers find favorable. I have done a few decotion mashes. I did them to see if decoction could induce a new flavor profile into my beer. I took some of the grains and boiled the bejesus out of them. I decocted above and beyond what was necessary to get the temperature steps of my mash. I am convinced deoction can add flavors that you would not get compared to a conventional infusion mash.My advice.If you want to experiment and try a decoction, go ahead. Experimentation is the way of the homebrewer. Warning: It takes more time and is a very sweaty process. Constantly stir your decoction. NEVER stop!Listen to Denny. Conventional decoctions will not add much if any to your beer. If you decoct, go all out. Boil those grains above and beyond the minimum.A few weeks later, your beer will be finished and then you can decide if it is worth the trouble.I will probably do another decoction sometime in the futue.
