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#Beersmith calculator trial
Brewers instead discovered by trial and error that if they extracted a fixed fraction of the mash and boiled it they could achieve the accurate temperature steps needed to mash their malts.ĭecoction was used extensitvely in continental European recipes, and is still heavily used in many German and Bohemian styles. In those early days, it was difficult to achieve accurate infusion temperatures for today’s infusion mash, and also malts were undermodified compared to the highly modified malt we have today.
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All that is required is a separate smaller pot and heat source.ĭecoction mashing predates common use of the thermometer.
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Then the boiling wort is added back to the original wort to raise the temperature of the entire mixture for the next mash step. Decoction mashing involves nothing more than extracting a fraction of your mash mixture and bringing that portion to a boil in a separate vessel.