![]() Gelatinized starch is converted to soluble starch almost immediately by alpha amylase action, but neither alpha or beta amylase, nor limit dextrinase, can act on starch that has not been gelatinized. The primary determinant of conversion efficiency is what percentage of the available starch gets gelatinized during the mash. It should be obvious that the type of mash (single infusion, step infusion, decoction) can only affect the conversion efficiency, and not lauter efficiency or transfer efficiency. Mash Efficiency = Conversion Efficiency * Lauter Efficiencyīrewhouse Efficiency = Mash Efficiency * Transfer Efficiencyīrewhouse Efficiency = Conversion Efficiency * Lauter Efficiency * Transfer Efficiency Transfer Efficiency = Volume in Fermenter / Post-Boil Volume I still brewed maybe 50 beers that way, but something to consider. Also, boiling temperatures and plastic made me uneasy. In that case, you don't even have to pause at the alpha temperature with the decoction, since the mash you pulled is already ~80% converted and won't turn into a brick once the remaining starch gelatinizes.Īlso, an Igloo is probably not the optimal mashtun for decoctions, or at least mine cracked pretty quickly after I started using a decoction pretty much with every beer. I usually do just separate beta and alpha rests with a decoction. Tangentially, I don't find that a "full" decoction really does anything. Maybe you were being overly pedantic about decocting just the grist. I'd expect 18lb for 10gal to be closer to 1.050 even with infusion, so 1.055 isn't particularly unbelievable.įor a normal thickness mash, you shouldn't have too much trouble scooping up enough thick mash to hit the next temperature. Yes, it's normal that for conversion: decoction > multi-infusion > single infusion. ![]() I confess I did not check the pH but I'll go out on the limb and say it was 5.4 as the last ones have been.Īny insights as to why this was so different? And in fact the 7.5 gallons used initially is what I would do with a single infusion. I used my same recipe but simply changed the mash profile. I would have expected beer Smith to tell me my estimated ABV or whatever would have been higher if this was a normal thing. It did not take long to get there so it didn't get much of a rest at the 140 range. So that did get a sach rest before I boiled it. So I figured 156.5 was good enough.įor the first decoction, I pulled the grist and I raised it to 158 and held it there for 15 minutes as I have seen suggested some places. Same thing happened on the way to 158 except this time after two boils I still haven't reached 158. So I had to pull it again and boil it again in order to get up to 142. I started a tiny bit warm at about 123.5, pulled as much grist as I could and when I added it back, I made it to 137.5. My target steps were at 122, 142 and 158. Even with only 7.5, I was unable to raise the temperature of the mash at each step using the amount of grist I could capture. ![]() Beer Smith said to use 9 gallons of water for my amount of grist but I can't fit 9 gallons in it. I've got one of those 10 gallon Igloo cooler mash tuns. That's a pretty huge Improvement in efficiency. Yesterday I did what was planned to be a double decoction, but more on that later. Finish volume also varies a little bit and I don't stress over it or correct it. I have always done single infusion mashes before and even with playing with the mill Gap, OG has always run between 1.039 and 1.043 let's say. It's an 18 lb grain bill for 10 gallon batch. I brewed a beer that I have brewed many times before with reasonably consistent results. I made a decoction brew yesterday and I ran into a number of strange things.
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