I am doing my first decoction mash and I am going to do a Single Decoction at 154. This is what Dan Gordon mentioned doing on his visit to TBN.

My question is this: "How long do I mash at 154 BEFORE I go ahead and decot 30% of mash and boil it? And how long should I boil it?

I have never seen any info on how long I acutally mash BEFORE doing the decoction. I usually do a 45min mash when I am doing an infusion.

Thanks,
Carlo

Carlo,

Based on my reading and on my first decoction mash a few weeks ago for an Oktoberfest, the answer depends on how long it will take you to get the decoction portion up to the desired temp. So, if you are taking 4 quarts (just a number here, not a suggestion) and then bringing it to a boil AFTER stopping at mash out for 10 minutes, you need to estimate how long it will take you to get the decoction up to boiling temp. Then subtract that from your 45 min.

So, if you will take 5 min to get the decoction to 168, and then sit for 10 minutes before going to boiling, taking 15 min to get there, and then boil for 10 min before adding back to your mash, you will want to pull your decoction 40 minutes BEFORE the end of your Sacch. rest.

This is just an example, and all of this will vary depending on the amount you pull, the thickness of it, the size of the burner you use for the decoction, and so on. Keep in mind though that if your main mash sits at 154f for MORE than 45min it's not going to hurt.

If you use Promash or BeerSmith they both have good calculations for this procedure, but you will still need to guess at how long the decoction process will take. Once you have done it a couple of times you will get a good idea and be able to plan better. For now though, just make sure to monitor your main mash while working on your decoction, and make sure the temp doesn't drop.

Of course, all of this is just my 1,250 cents...

Good Luck!

Rob

Rob,
That sounds very logical. I really appreciate your help. I do use BeerSmith but it never seemed to detail out how long before I pull the decotion.

So basically I pull the decotion as soon as I achieve my 154. Leave the rest behind, maintaining the 154.

That makes perfect sense.

Do you know why I have to hold the decoction at 168 for 10 minutes before going to boiling?

Carlo

You don't HAVE to, but it will allow the goods in the decoction to mash out and complete conversion before the boil. Just as with any Mash-out, it's optional, but I do it.

When I did my Oktoberfest I did a protein rest and then decocted to get up to Sacch temp. i let it sit at Sacch temp in this case so that as much of the sugar could be processed before boiling.

Are you using the decoction to raise the Mash temp to Mash-out (168f or so?) Just make sure that whatever you do the return of the decoction does not take your main mash above 170f.

Rob,
Yes I will use the decoction to raise the temp in order to mash out only.

I always do a mash out, but in this case I was not sure that the hold at 168 before boiling served the same purpose. It makes sense though.

I am going to do a protien rest at 122, but I am going to raise the temp up to 154 by means of the H.E.R.M.S system I have on my B3-1550.

I want to follow the Gordon Biersch mash schedule for my MaiBock.

Thanks so much for your help. It makes a big difference. I did not want to screw this up.

Carlo

Don't you mean S.M.A.R.T. system??

Best of luck and let us know how it goes!

S.M.A.R.T. ass...

I thought the S.M.A.R.T. gesture was funny.

Most people do not know what the S.M.A.R.T. system is, so I called it by its more widely known name.

Hey after the 04/09/06 show at the round table, I can take anything.

Just so everyone knows, I am not really Rodgers {brewer at DRAKES} dad.

Carlo