RelaxedBrewer
Well-Known Member
I love my wheat beers and have recently been doing a lot of research into brewing with different types of wheat (malted, raw, flaked and flour etc) and the methods people use.
I came across a recipe that has won competitions and some people swear by (tropical flour wit). It uses a 2.5 decoction that I don't understand.
Bellow is the decoction method
1. 1 kg of crushed grain is heated to 50C. All the flour mixed in. Raised to 68C and held for 30 minutes.
-I think this step is used to start to gelatinise the raw wheat (flour). Wheat gelatinise temperature is 52-66C.
2. this is added to rest of grain and water. Temperature levels out to arround mid 40C. Hold for 30 minutes
-This must be a beta-glucanases/cytases rest, often used when using raw wheat.
3. Lift a small proportion (25%). Raise to 70C hold 20 minutes, then boil for 5 minutes. add back to main mash.
-No idea why this step is used?
4. Temp will level out mid 50C. hold for 30 minutes.
-protein rest
5. Lift 35-40% of mash, raise to 70C, hold for 30 minutes, and boil then for 5 minutes, add then back to main mash.
No idea about this either
6. Temp levels out at 68C, hold for an hour, then sparge.
-saccharification rest
Basically I have no idea why step 3 and 5 are used (not 100% sure about step 1 either). Does here understand why they are used?
The only thing I can think of it that the help achieve the next temperature rest. But they have there own rest in that set as well.
Anyone with a bit more experience/knowledge have any more of an idea?
RB
I came across a recipe that has won competitions and some people swear by (tropical flour wit). It uses a 2.5 decoction that I don't understand.
Bellow is the decoction method
1. 1 kg of crushed grain is heated to 50C. All the flour mixed in. Raised to 68C and held for 30 minutes.
-I think this step is used to start to gelatinise the raw wheat (flour). Wheat gelatinise temperature is 52-66C.
2. this is added to rest of grain and water. Temperature levels out to arround mid 40C. Hold for 30 minutes
-This must be a beta-glucanases/cytases rest, often used when using raw wheat.
3. Lift a small proportion (25%). Raise to 70C hold 20 minutes, then boil for 5 minutes. add back to main mash.
-No idea why this step is used?
4. Temp will level out mid 50C. hold for 30 minutes.
-protein rest
5. Lift 35-40% of mash, raise to 70C, hold for 30 minutes, and boil then for 5 minutes, add then back to main mash.
No idea about this either
6. Temp levels out at 68C, hold for an hour, then sparge.
-saccharification rest
Basically I have no idea why step 3 and 5 are used (not 100% sure about step 1 either). Does here understand why they are used?
The only thing I can think of it that the help achieve the next temperature rest. But they have there own rest in that set as well.
Anyone with a bit more experience/knowledge have any more of an idea?
RB
