Decoction mashing

[mookow]

I've got a lot of infusion mashed AG brews under my belt, and I want to try a decoction mash for my next weizenbock. Anyways, I'm hoping to make this a fairly big weizenbock at ~1.085 OG. To do that with my system will require a thicker mash than I normally use, namely 1.15 quarts per pound of grain. I've heard from one source that the main mash in a decoction should be thinner than normal (obviously, the part of the mash that gets boiled will be much thicker than normal). Is this true, or can I proceed on with my plan to mash at a water/grain ratio of 1.15:1?

Also, here is the plan for my decoction mash, although I may yet be eliminating one of the steps.


Mash Schedule
-------------
Mash Name: Weizenbock #2

Total Grain Lbs: 30.75
Total Water Qts: 35.36 - Before Additional Infusions
Total Water Gal: 8.84 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Dough-in 0 15 122 122 Infuse 129 35.36 1.15
Protein Rest 15 15 134 134 Decoc 212 6.34 0.65 (Decoc Thickness)
Sacc Rest 15 40 152 152 Decoc 212 10.97 0.65 (Decoc Thickness)
Mash Out 15 10 168 168 Decoc 211 12.89 0.65 (Decoc Thickness)


Total Water Qts: 35.36 - After Additional Infusions
Total Water Gal: 8.84 - After Additional Infusions
Total Mash Volume Gal: 11.30 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

[BigEd]

Originally posted by mookow
I've heard from one source that the main mash in a decoction should be thinner than normal (obviously, the part of the mash that gets boiled will be much thicker than normal). Is this true,

No it is not true. A decoction mash starts with a thick water/grain ratio. I use a 1:1 ratio. Just out of curiosity what was the source of this information?

[mookow]

Originally posted by BigEd
No it is not true. A decoction mash starts with a thick water/grain ratio. I use a 1:1 ratio. Just out of curiosity what was the source of this information?

Dave Miller's Homebrewing Guide

EDIT: So I'm fine to do the whole mash at 1.15:1? Also, how long should I be boiling the pulled portion of the mash each time I pull it to a new temp step?

[BrewDog]

Most decoctions are boiled for 20 mins or so. (Don't forget to do the 10 minute 155F rest before bringing the pulled part up to boiling.)

[denver brewhoo]

Yeah, got to do a mini sacch rest in each decoction...rather than trying to heat it to 155 and pull off the flame , I do a mini-infusion, to get to sacch temps within each decoction.

I just add sufficient 190 degree water to hit the sacch temp within the decoction, which of course a lot of this--most?-- boils off during the decoction....

[Mill Rat]

Originally posted by denver brewhoo
Yeah, got to do a mini sacch rest in each decoction...rather than trying to heat it to 155 and pull off the flame , I do a mini-infusion, to get to sacch temps within each decoction.

I just add sufficient 190 degree water to hit the sacch temp within the decoction, which of course a lot of this--most?-- boils off during the decoction....

Be careful how much you thin out the decoction. Too much and you will extract more tannins from the hulls than you want. I use direct heat to get to sacch temp, with lots of stirring.

[chapesh]

sacc rest, and then stir, stir, stir, if you don't it will scorch. all that sugar in the mash, it should start out like slightly loose oatmeal, as it heats up it will thin out. i suggest a long handle wooden spoon or even better a small paddle. i love brewing this way, hope you do too. happy brewing