denaturing enzymes in decoction mashing

[O-Ale-Yeah]

If someone were to do a decoction mash at 136F, 148F, and then 158F, and beta amylase are denatured at 160F and alfa at 170F, does the denaturing of the enzymes during the decoction boil reduce conversion resulting in a higher FG?

If your goal was a more complete conversions, would it be better to slowly add hot water to raise the mash temperature?

 

[IslandLizard]

Read up on decoction mashing and its principles!

The thick part of the mash you pulled (typically 1/3 worth) gets step mashed itself, with an adequate sacch rest at 148-156F, before slowly brought to a boil, and boiled for 10-20 minutes. Meanwhile, the mash left in the tun is converting at whatever temp step it's at.

 

[Qhrumphf]

That and while you're pulling thick grains most of the enzymes are left in the main mash.

Plus the boiling bursts starch matrices allowing for fuller, higher conversion and efficiency without this mill to near flour nonsense.