FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Pilsners and decoction [SEC=UNCLASSIFIED] ("Williams, Rowan")
("Paul Wilson Loaner")
pre-boil oxidation ("Darrell G. Leavitt")
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Date: Fri, 27 Nov 2009 15:49:55 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Pilsners and decoction [SEC=UNCLASSIFIED]
Hi Doak,
Thanks for the comments. I must confess that I don't have
much experience when it comes to decoctions. I was mashing
a batch about a year ago and found that I had fallen short of
my target mash temp so I pulled some of the mash, put it in a
pot, heated to a gentle simmer and mixed it back into the
mash and it worked a treat! Decoctions are useful compared
to adding more boiling water and diluting the mash in my
10 Gal Rubbermaid mashtun.
I also noted that the decoction encouraged a darkening of the mash,
presumably due to malliard reactions in the pot.
So, you seem to be suggesting a two step docoction - one from the protein rest
to the low end of the saccharification rest (beta amylase) and then a second
decoction to encourage the alpha amylase? I suppose practice will make
perfect, but is there any rule of thumb that will help achieve close to target
temps given that I'll probably mash around 4.5 kg or 10lbs of grist in about
10L / 2.6 US Gallons of strike water? Is a 25% pull in the zone if I want to
bring the mash up from the protein rest to a beta amylase temp range?
I figured that the first decoction will need a bigger pull to achieve the
beta rest temp compared to the relatively smaller step up to the alpha
rest temp and I don't want to totally denature all the enzymes in the
mash at the same time?!
Cheers,
Rowan
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------------------------------
Date: Fri, 27 Nov 2009 13:56:55 +0300 (EAT)
From: "Paul Wilson Loaner" <info at uk.org>
Subject:
PAUL WILSON LOANER
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SEND VIA EMAIL TO: paulwilsonloaner101 at yahoo.com.hk
: +447035988157 OR +447045764409 not all lenders can provide the maximum
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------------------------------
Date: Fri, 27 Nov 2009 06:49:13 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: pre-boil oxidation
David or Rowan;
Please describe "pre-boil oxidation" to me. I am aware of hot side
aeration, but is this the same thing?
Thankyou.
Darrell
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End of HOMEBREW Digest #5631, 11/27/09
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