gr8shandini
Well-Known Member
I was hoping that some decoction experts could critique my process on a Marzen I just put in the fermenter last weekend. Pretty much all of the decoction profiles I found included a protein rest, which I understand isn't necessary with modern malts. Instead, I opted to do my normal single infusion mash (152F for 50 mins in this case) and then use a decoction to raise it to mashout temps - also not required, but I figured it couldn't hurt.
My question is, how long should I have boiled the decoction if my goal is to get an accurate flavor provile? I simply brought it to a boil and dumped it back in, but should I have kept it boiling for a while?
My question is, how long should I have boiled the decoction if my goal is to get an accurate flavor provile? I simply brought it to a boil and dumped it back in, but should I have kept it boiling for a while?