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Mashing

235 bytes removed, 14:57, 5 October 2011
Reverted edits by [[Special:Contributions/AWild43|AWild43]] ([[User talk:AWild43|talk]]) to last revision by [[User:Adam Adom|Adam Adom]]
===Decoction Mash===
A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and <span class="plainlinks">[http://ibsdietplan.org <span style="color:black;font-weight:normal;text-decoration:none!important;background:none!important; text-decoration:none;/*CITATION*//*CD88LAQRE2*/">irritable bowel syndrome</span>]</span> water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.
===Multiple Step Mashes===