Brewer’s who say decoction mashing doesn’t make a difference don’t understand decoction mashing…

Decoction mashing is not just a process used for undermodified malts… it does actually produce different flavors than traditional infusion mashing…

Saying that decoction mashing is no longer needed now that we have well modified malt is like saying steel cut oatmeal is not needed now that we have instant oats…

Anyone who has ever compared steel cut oatmeal and instant oats can see a difference between these type of oatmeals…

Both are made with oats…

Instant oatmeal is the well modified version of steel cut oatmeal…

… and steel cut oatmeal has a different flavor, kind of nutty, and it has a lot more nutrients…

The same is true for undermodified malts…

The starch doesn’t change, but decoction mashing helps extract mineral salts and bitter principles from the grain husks…

When you combine the sugar from malt and amino acids with high temperatures you get melanoidins, which gives your beers that malty, toasty biscuity flavors…

Now some may say, you can get maillard reactions in the boil…

… and while that is true, you don’t get as much as if you follow a proper decoction mash…

The extra amount you get from decoction mashing, I believe makes a difference…

At least that’s what my palate said when I tasted my Dunkelweizen

Cheers!


    2 replies to "What Difference Does Decoction Mashing Make?"

    • Jon Jefferson

      It has been a while but decoction is the only way I like to do lagers. I have done both infusion and decoction and the decoction has proven to be the best for flavor.

      • Jorge

        Yes, I feel the same way about lagers… cheers!

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