Transcript Document

Decoction Mashing
for the Homebrewer
Kevin A. Kutskill
June, 2005
For a copy of this talk:
www.feathercraft.net/decoction
June, 2005
2
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005
3
Basic premise of the beer samples
or
What am I drinking and why?
Style: Oktoberfest
Four batches:
-all brewed within 24 hours of each other
-same base grains, same water, same hopping
schedule, same yeast
-same fermentation conditions
June, 2005
4
Only difference between the
four Oktoberfest batches:
How the mash was performed
Specialty Malts
Decoction
Pressure Cooker
No-Sparge
June, 2005
5
BJCP Oktoberfest Style Guidlines:
Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate
toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl.
No hop aroma. Caramel aroma is inappropriate.
Appearance: Dark gold to deep orange-red color. Bright clarity, with solid foam stand.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex
maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop
flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable
caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or
fruity esters.
Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth.
Fully fermented, without a cloying finish.
Overall Impression: Smooth, clean, and rather rich, with a depth of malt character.
This is one of the classic malty styles, with a maltiness that is often described as soft,
complex, and elegant but never cloying.
Vital Statistics: OG: 1.050 – 1.056
IBUs: 20 – 28
June, 2005
FG: 1.012 – 1.016
SRM: 7 – 14
ABV: 4.8 – 5.7%
6
Specialty Malt Recipe
Conference Oktoberfest—Specialty Malts
Brewing Date: March 13, 2005
Batch Size (Gal):
5.50
Est. IBU: 23.5
OG: 1.056
FG: 1.012
Grains
Hops
%
Amount
Name
----------------------------------------71.1
8.00 lbs. Vienna Malt
17.8
2.00 lbs. Munich Malt
4.4
0.50 lbs. Aromatic Malt
4.4
0.50 lbs. Melanoidin Malt
2.2
0.25 lbs. Caravienne Malt
Amount
Name
Form Alpha IBU Time
----------------------------------------------------------------------------1.30 oz. Hallertauer Mittelfruh
Whole 4.40 22.2 60 min.
0.30 oz. Hallertauer Mittelfruh
Whole 4.40 1.4 15 min.
Efficiency: 74%
WYeast 2206 Bavarian Lager
June, 2005
7
Specialty Malt: the technique







Grain Bill: 11.25#
Mash Ratio: 1.8 qts/#
Mash temp: 148 degrees
Strike water volume: 20 qts.
Strike water temp: 162 degrees
Doughed in mash, and held at 148 degrees
for 90 min.
Sparge (fly sparge)
June, 2005
8
Specialty Grains
Specialty Grains:
after mash
and sparge
June, 2005
9
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005
10
What is decoction?



Decoction is a special type of step
mashing procedure
The difference is in the way the heat is
applied to raise the mash
temperature—a portion of the mash is
removed, brought to boil, and returned
to the main mash
No additional infusions or direct heat is
needed
June, 2005
11
The History Behind Decoction




Originally developed in central Europe,
especially Germany & Czech Republic, in
the late 18th/early 19th century
Used primarily in lager brewing
Actual reason behind the development of
the decoction technique is widely debated
Development of decoction technique
before well-documented history
June, 2005
12
The History Behind Decoction

Likely evolved due to a combination of
several factors:




June, 2005
Lack of accurate temperature
measurements (no thermometer)
Inconsistent and poor modification of
continental malts
Inconsistent product
Poor efficiency
13
Why Decoct?




Decoction allows the brewer to create a complex
collection of chemical compounds known as
melanoidins, which will not only add color and
darken the beer, but give it an improved aroma
and flavor (malty, bread-crust, and caramel-like)
Decoction improves mash efficiency
Decoction allows additional protein coagulation,
resulting in a more crystal clear beer
Decoction allows step mashing without a direct
heat source
June, 2005
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Is decoction still
practiced in brewing?
Germany & Czech Republic: ? ?
USA: Samuel Adams Boston Lager
Craftbrewing
Homebrewing
**With today’s well-modified malts, decoction
is not necessary for good efficiency and
quality of final product
June, 2005
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What happens during decoction?
Main players: sugars, amino acids and heat
Caramelization
simple sugars + water + heat
results in caramel notes in resulting beer
Maillard Reaction
simple sugars + amino acid +water + heat
results in formation of melanoidins
***No enzymes involved!
June, 2005
16
The Maillard Reaction


The Maillard reaction, discovered in 1912 by the
French chemist Louis Camille Maillard takes place
between amino acids (the building blocks of
proteins) and sugars.
He discovered that when he heated sugars and
amino acids together, the mixture slowly turned
brown. When heated together, sugars and amino
acids rapidly produce a whole range of highly
flavored molecules that that are responsible for
the brown color, flavor, and aroma of foods
cooked over a flame or in the oven.
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Maillard Pathway
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Maillard Pathway Made Easy
Aldose (sugar) + Amino acid
H2O
Aldosylamine
Amadori compounds
Melanoidins
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What affects the Maillard Reaction?
Temperature
“Water Activity”
Time
pH
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What affects the Maillard Reaction?
June, 2005
21
Where Maillard Reactions Occur
Malting
Storage
Mashing (decoction)
Boil
June, 2005
22
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005
23
Malts That Contain Increased
Maillard Products





Melanoidin Malt
Aromatic Malt
Munich Malt
Vienna Malt
Caramel Malts
June, 2005
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Malting overview
Steeping
Germination
Drying
Kilning
Curing
June, 2005
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Kilning Variables for
Specialty Malts
Malt
Moisture
Vienna Malt
+
122°F
180°F
Munich Malt
+
122°F
220°F
Melanoidin Malt
+
122°F
240°F
Aromatic Malt
+
122°F
240°F
Caramel Malts
++
160°F
250°F
June, 2005
Dry Temp. Cure temp.
26
Decoction vs. Infusion with
specialty malts
Mash Efficiency
Step mashing without
direct heat source
Length of brew day
Simplicity of mash
Resulting flavor/aroma
June, 2005
Decoction
+
+
?
Infusion
+
+
?
27
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005
28
Decoction Recipe
Conference Oktoberfest—Double Decoction
Brewing Date: March 12, 2005
Batch Size (Gal):
5.50
Est. IBU: 23.7
OG: 1.059
FG: 1.014
Grain
%
Amount
Name
--------------------------------------81.0
8.50 lbs. Vienna Malt
19.0
2.00 lbs. Munich Malt
Hops
Amount
Name
Form Alpha IBU Time
------------------------------------------------------------------------------1.30 oz. Hallertauer Mittelfruh
Whole 3.90 22.7 60 min.
0.3 oz.
Hallertauer Mittelfruh
Whole 3.90 1.0 15 min.
Double Decoction--each decoction boiled for 30 minutes
Efficiency: 84%
WYeast 2206 Bavarian Lager
June, 2005
29
Decoction: an overview

Decoction is a special method to accomplish
step mashing



The mash is taken through the temperature
ranges of the different enzymes found in the malt
Accomplished by removing a portion of the grains
and heating them to boiling, then returning them
to the mashtun
No infusion or direct heat applied to main mash
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BUT WAIT! BOIL THE GRAINS?
Won’t boiling the grains during decoction
cause tannin extraction?
June, 2005
31
BUT WAIT! BOIL THE GRAINS?
Boiling the grains during a decoction is ok-tannin extraction is limited due to the
relative low-water environment, and the
extra tannins extracted during decoction
are bound up in extra hot-break of the
decoction and subsequent boil.
Additionally, the typical prolonged lagering
period of these beer styles helps smooth
the resulting beer
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BUT WAIT! BOIL THE ENZYMES?
Won’t boiling the mash during decoction
cause the mash enzymes to denature and
deactivate?
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33
BUT WAIT! BOIL THE ENZYMES?
Not a problem here, either. Most of the
enzymes are left back in the liquid of the
main mash, and most of what you are
boiling is the grain, starch, sugar, and
amino acids.
June, 2005
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Decoction: an overview
Enzyme
Phytase
Beta Glucanase
Peptidase
Protease
Beta Amlyase
Alpha Amlyase
Function
Lowers Mash pH
Breaks down gum
Produces FAN
Breaks down haze
producing proteins
Produces maltose
only
Produces maltose
and other sugars
Temp.
Rest
86-126°F
95-113°F
113-131°F
113-131°F
acid
protein
protein
protein
131-150°F
beta
sacch.
alpha
sacch.
154-162°F
**adapted from “How to Brew” by John Palmer
June, 2005
35
Decoction: an overview
Basic steps in a decoction mash:
1. Remove grains from main mash
2. Bring grains to boil, and boil for at least 15-20
minutes
3. Return boiled grains to main mash, thereby
increasing the mash temperature to the next level
4. Repeat
June, 2005
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Decoction: an overview
Types of traditional decoction mashes:
1. Single decoction
step from protein rest to a single saccharification
rest
2. Double decoction
step from protein rest to single saccharification
rest, then from saccharification rest to mashout
temp.
3. Triple decoction
step from acid rest to protein rest, then from
protein rest to saccharification rest, then from
saccharification rest to mashout temp.
June, 2005
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Decoction: an overview
Single Decoction
Single Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
Decoction
sacch. rest
130
Infusion
120
110
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
38
Decoction: an overview
Double Decoction
Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
Decoction
sacch. rest
130
Infusion
120
110
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
39
Decoction: an overview
Triple Decoction
Triple Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
Decoction
sacch. rest
130
Infusion
120
110
protein rest
100
90
acid rest
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
Tim e (hours)
June, 2005
40
Some basic rules about decoction:
1. Remove only the thickest part of the
mash for a decoction
2. STIR! Don’t let the decoction
stick/scorch/burn
3. If taking a decoction to reach mashout
temperature, take liquid only
4. Don’t return entire decoction to the
mash immediately—check mash temp.
after returning 80-90% of the decoction
5. Keep hot and cold water nearby to
correct any temperature overshoots
June, 2005
41
Decoction: an overview
Modified Double Decoction
Modified Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
beta sacch. rest
130
120
110
Decoction
alpha sacch. rest
Infusion
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Tim e (hours)
June, 2005
42
Decoction: the technique
How much grains to pull for the decoction?
Decoction volume (quarts)= ∆T x Vm
(184 - Tm)
∆T=change in temperature desired (°F)
Vm=volume of the entire mash (quarts)
Tm=temperature of main mash (°F)
June, 2005
43
Decoction: the technique
Vm=volume of the entire mash
Vm= Wg(0.3125+Rm)
Wg=Weight of grain bill (pounds)
Rm=mash ratio (quarts/pound)
June, 2005
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Decoction: the technique
Decoction Calculator:
Decoction Volume Calculator.xls
June, 2005
45
Decoction: the technique
% Mash Decocted vs. Temperature Rise
% Mash Decocted vs. Temperature Rise
80
70
60
Main Mash
Temp (°F)
% Mash
Decocted
50
95 Degrees
40
122 Degrees
142 Degrees
30
20
10
0
0
5
10
15
20
25
30
35
40
Tem perature Rise (°F)
June, 2005
46
Decoction: the technique
How much grains to pull for the decoction?
Or, keeping it simple (KISS), decoction
volume can be estimated at 1/3-1/2 of
entire mash volume.
June, 2005
47
Decoction: the technique
Modified Double Decoction
Modified Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
beta sacch. rest
130
120
110
Decoction
alpha sacch. rest
Infusion
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Tim e (hours)
June, 2005
48
Decoction: the technique
Dough-in:
 Grain Bill: 10.5#
 Mash Ratio: 1.8 qts/#
 Initial mash temp: 122 degrees
 Strike water volume: 19 qts.
 Strike water temp: 135 degrees
 Doughed in mash, and held at 122 degrees
for 20 min.
June, 2005
49
Decoction: the technique
Modified Double Decoction
Modified Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
beta sacch. rest
130
120
110
Decoction
alpha sacch. rest
Infusion
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Tim e (hours)
June, 2005
50
Decoction: the technique
First Decoction:
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 122 degrees
Next mash temp: 142 degrees
Change in temp: 20 degrees
June, 2005
51
Decoction: the technique
First Decoction:
Vm= Wg(0.3125+Rm)
Vm=(10.5) x (0.3125 + 1.8)=22.2 quarts
Decoction Volume=∆T x Vm = 20 x 22.2 =
(184 - Tm) (184-122)
Decoction Volume= 7.2 quarts
or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts
June, 2005
52
Decoction: the technique
First Decoction




Pulled 7 quarts of thick mash
Heated to 155 degrees and held for 20 min.
Then heated to boiling, and boiled for 30
min.
Returned decoction to main mash
June, 2005
53
Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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Decoction: the technique
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57
Decoction: the technique
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58
Decoction: the technique
June, 2005
59
Decoction: the technique
Modified Double Decoction
Modified Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
beta sacch. rest
130
120
110
Decoction
alpha sacch. rest
Infusion
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Tim e (hours)
June, 2005
60
Decoction: the technique
Second Decoction:
Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 142 degrees
Next mash temp: 158 degrees
Change in temp: 16 degrees
June, 2005
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Decoction: the technique
Second Decoction:
Vm= Wg(0.3125+Rm)
Vm=(10.5) x (0.3125 + 1.8)=22.2 quarts
Decoction Volume=∆T x Vm = 16 x 22.2 =
(184 - Tm) (184-142)
Decoction Volume= 8.4 quarts
or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts
June, 2005
62
Decoction: the technique
Second Decoction




Beta sacch. rest for 45 minutes
Pulled 8 quarts of thick mash
Heated to boiling, and boiled for 30 min.
Returned decoction to main mash
June, 2005
63
Decoction: the technique
Modified Double Decoction
Modified Double Decoction
220
210
200
190
180
Temperature (F)
170
160
150
Main Mash
140
beta sacch. rest
130
120
110
Decoction
alpha sacch. rest
Infusion
protein rest
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Tim e (hours)
June, 2005
64
Decoction: the technique
Mashout




Alpha sacch. rest for 30 minutes
Added 2 gallons of boiling water to mash
Recirculated at 170 degrees for 10-15 min.
Sparge (fly sparge)
June, 2005
65
Decoction Grains
Decoction Grains:
Before Decoction:
June, 2005
After Decoction:
66
Comparing Grains
Specialty Malt:
June, 2005
Decoction:
67
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
June, 2005
68
Pressure Cooker Recipe
Conference Oktoberfest—Pressure Cooker
Brewing Date: March 13, 2005
Batch Size (Gal):
5.50
Est. IBU: 23.7
OG: 1.056
FG: 1.012
Grain
%
Amount
Name
----------------------------------------81.0
8.50 lbs. Vienna Malt
19.0
2.00 lbs. Munich Malt
Hops
Amount
Name
Form Alpha IBU Time
----------------------------------------------------------------------------1.30 oz. Hallertauer Mittelfruh
Whole 4.40 22.3 60 min.
0.30 oz. Hallertauer Mittelfruh
Whole 4.40 1.4 15 min.
Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 PSI (250
degrees) for 30 minutes, then returned to main mash.
Efficiency: 80%
WYeast 2206 Bavarian Lager
June, 2005
69
Pressure Cooker: the technique
Single Decoction
Pressure Cooker Decoction
260
250
240
230
220
210
Temperature (F)
200
190
180
170
Main Mash
160
150
140
Decoction
alpha sacch. rest
Infusion
beta sacch. rest
130
120
110
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
70
Pressure Cooker: the technique
Single Decoction
Pressure Cooker Decoction
260
250
240
230
220
210
Temperature (F)
200
190
180
170
Main Mash
160
150
140
Decoction
alpha sacch. rest
Infusion
beta sacch. rest
130
120
110
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
71
Pressure Cooker: the technique






Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#
Initial mash temp: 142 degrees
Strike water volume: 19 qts.
Strike water temp: 158 degrees
Doughed in mash, and held at 142 degrees
for 60 min.
June, 2005
72
Pressure Cooker: the technique
Single Decoction
Pressure Cooker Decoction
260
250
240
230
220
210
Temperature (F)
200
190
180
170
Main Mash
160
150
140
Decoction
alpha sacch. rest
Infusion
beta sacch. rest
130
120
110
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
73
Pressure Cooker: the technique
“Decoction”




Pulled 7 quarts of thick mash, placed in pot
Placed pot in pressure cooker, sealed, and
brought pressure cooker up to 15 PSI
(250 °F)
Cooked decoction in pressure cooker for
30 min., then removed from heat and let
pressure drop
Returned decoction to main mash
June, 2005
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
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Pressure Cooker: the technique
June, 2005
80
Pressure Cooker: the technique
Single Decoction
Pressure Cooker Decoction
260
250
240
230
220
210
Temperature (F)
200
190
180
170
Main Mash
160
150
140
Decoction
alpha sacch. rest
Infusion
beta sacch. rest
130
120
110
100
90
80
70
60
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Tim e (hours)
June, 2005
81
Pressure Cooker: the technique
Mashout




Alpha sacch. rest for 30 minutes
Added 2 gallons of boiling water to mash
Recirculated at 170 degrees for 10-15 min.
Sparge (fly sparge)
June, 2005
82
Pressure Cooker Grains
Before cooker:
June, 2005
After cooker:
83
Comparing Grains
Specialty Malt:
Decoction:
Pressure Cooker:
June, 2005
84
Decoction Mashing
for the Homebrewer
Overview of talk
Decoction Background
“Contemporary Decoction”—Specialty Malts
Decoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Techniques
Pressure Cooker Decoction Mash
No-Sparge Technique
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No Sparge Recipe
Conference Oktoberfest—Specialty Malts
Brewing Date: March 12, 2005
Batch Size (Gal):
5.50
Est. IBU: 23.6
OG: 1.057
FG: 1.014
Grains
Hops
%
Amount
Name
----------------------------------------80.7 11.50 lbs. Vienna Malt
19.3
2.75 lbs. Munich Malt
Amount
Name
Form Alpha IBU Time
----------------------------------------------------------------------------1.30 oz. Hallertauer Mittelfruh
Whole 4.40 22.2 60 min.
0.30 oz. Hallertauer Mittelfruh
Whole 4.40 1.4 15 min.
Efficiency: 59%
WYeast 2206 Bavarian Lager
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What is No Sparge?
A mash technique where an infusion mash is
performed, then just enough additional
water is added to the mash so that when
the wort is completely drained from the
mashtun, enough wort is collected for the
boil without additional water additions or
sparging.
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Why No Sparge?
1. Same amounts of sugars, melanoidins,
dextrins, etc. using No Sparge vs.
traditional fly sparging
2. Less extraction of tannins and other
polyphenols with No Sparge technique
3. #1 & #2 result in a richer, maltier tasting
beer
4. Shorter brewday!
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No Sparge disadvantages
1. Reduced mash efficiency
2. Requires more grain (more cost)
3. Requires larger mashtun
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No Sparge: the technique
Several things need to be determined:
 How much extra grain is needed
(typically quoted as being 1/4 - 1/3 more
grains)?
 How much water needs to be added at
mashout to obtain entire pre-boil wort
volume?
 How big of a mashtun is required?
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No Sparge: the technique
Inputs:
OG: Standard recipe original gravity (just the points
part i.e. 1.049  49)
Gr: Standard recipe grainbill (total pounds)
Vr: Standard recipe batch size (e.g. 5 gallons)
Vb: Standard recipe boil volume (e.g. 6 gallons)
Calculation Coefficients:
k: Grain water-retention coefficient (0.5 quart/lb.)
Rr: Standard recipe conversion rest mash ratio (e.g., 1.5
qts/lb.)
**adapted from “How to Brew” by John Palmer
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No Sparge: the technique
Outputs:
S: Scale-up factor for grainbill
Gn: No-sparge grainbill (total pounds)
BG: No-sparge boil gravity (points)
Rn: No-sparge final mash ratio (qts/lb.)
Wn: No-sparge total water volume (qts)
Wmo: Mashout water volume (qts)
Vt: No-sparge total mash volume. (qts)
**adapted from “How to Brew” by John Palmer
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No Sparge: the technique
Calculate the scale-up factor:
S = 4•Vb/(4•Vb – k•Gr)
Calculate the no-sparge grainbill:
Gn = S•Gr
Calculate the no-sparge boil gravity:
BG = OG•Vr/Vb
Calculate the no-sparge mash ratio:
Rn = (4•Vb + k•Gn)/Gn
Calculate the total no-sparge water volume (qts):
Wn = Gn•Rn = 4•Vb + k•Gn
Calculate the volume of water for mashout (qts):
Wmo = Gn(Rn-Rr) or Wn – infusions
Calculate the total no-sparge mash volume (qts):
Vt = Gn(1.3125 + (Rn – 1))
**adapted from “How to Brew” by John Palmer
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No Sparge: the technique
Much easier method:
No Sparge Calculator
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No Sparge: the technique
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Grain Bill: 14.25#
Mash Ratio: 1.8 qts/#
Initial mash temp: 148 degrees
Strike water volume: 26 qts. (6.5 gallons)
Strike water temp: 164 degrees
Doughed in mash, and held at 148 degrees
for 90 min.
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No Sparge: the technique
Mashout
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Added 2 gallons of boiling water to mash at
end of sacch rest
Recirculated at 170 degrees for 10-15 min.
Drained all wort into boil kettle (6.5 gallons)
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No Sparge Grains
No Sparge Grains:
after mash
and sparge
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Comparing Grains
Specialty Malt:
Decoction:
Pressure Cooker:
No Sparge:
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Final Results
Specialty Malt
Decoction
Pressure Cooker
No Sparge
June, 2005
99
Summary
Decoction can add small amount
of additional flavor and aroma
character to finished beer
“Pseudo-decoction” techniques are
viable alternatives to traditional
decoction
Try these techniques in your
brewery and decide for yourself!
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