JoppaFarms
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- Dec 27, 2012
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I'm considering trying a decoction mash on an American dark lager that I'm brewing for the first time. The recipe I tweaked used decoction mash. I've never done a decoction, and from my (limited) knowledge of the process, it comes from "the good ol' days" when malts were under modified and needed a little extra help in the mash to get full conversion. I've also heard it can reduce the effects of protein in the beer with the proper steps in the process.
I would like a clear beer, but this is a dark lager (~22SRM so not THAT dark) so clearer is better, but my question is this...
Since modern malts are higher modified than the past, will it cause me to create a wort that is highly fermentable if my steps are 122F (35m), 147F (20m) and 156F (20m), and mash out at 168F (10m) (like the recipe says)? 147 seems like a temperature that could cause my wort to be more fermentable than desired, leaving me with a lower FG in the end.
Is this not the case with decoction because of the 122F and 156F steps? Thanks in advance for any pointers on this one!
I would like a clear beer, but this is a dark lager (~22SRM so not THAT dark) so clearer is better, but my question is this...
Since modern malts are higher modified than the past, will it cause me to create a wort that is highly fermentable if my steps are 122F (35m), 147F (20m) and 156F (20m), and mash out at 168F (10m) (like the recipe says)? 147 seems like a temperature that could cause my wort to be more fermentable than desired, leaving me with a lower FG in the end.
Is this not the case with decoction because of the 122F and 156F steps? Thanks in advance for any pointers on this one!