Pete Gregar started an interesting discussion about decoction mashing.
When I built BeerSmith I found several references that quote traditional decoction mashing as using a much higher water to grain ratio than traditional mashing. Various sources quoted anywhere from 1.5 as high as 3 qts of water per pound (versus a normal infusion mash of around 1-1.5 qts/lb). I used 2.0 as a basis for most of my decoction mashes.
After Petes question I started poking around the web quite a bit and found that while a lot of people do use a ratio of 2.0 or higher, quite a few homebrewers are mashing at the lower end around 1.5 qts/lb as well.
My thoughts are that the thinner mash will result in a lighter tasting beer characteristic of many German beers, but I thought I would throw this up for discussion.
Any thoughts?
Cheers!
Brad
When I built BeerSmith I found several references that quote traditional decoction mashing as using a much higher water to grain ratio than traditional mashing. Various sources quoted anywhere from 1.5 as high as 3 qts of water per pound (versus a normal infusion mash of around 1-1.5 qts/lb). I used 2.0 as a basis for most of my decoction mashes.
After Petes question I started poking around the web quite a bit and found that while a lot of people do use a ratio of 2.0 or higher, quite a few homebrewers are mashing at the lower end around 1.5 qts/lb as well.
My thoughts are that the thinner mash will result in a lighter tasting beer characteristic of many German beers, but I thought I would throw this up for discussion.
Any thoughts?
Cheers!
Brad