Brewing Master

Question:

Aloha- I’ve got two questions. How many homebrewers really use decoction mashing for pilsners instead of an easier infusion mash? and I’ve heard (though I can’t remember where) that some people will throw a handful of crushed Black Patent malt on top of the grains before sparging.  Why is this?  Does it work? Thanks

Response:

Aloha- I’ve got two questions. How many homebrewers really use decoction mashing for pilsners instead of an easier infusion mash?

  Don’t make Pilsners (yet, no spare fridge), but I do use decoctions on Weizens.   It’s a time consuming pain in the ass, but it does make a difference.   Maybe it’s just in my head, but the beer does seem "richer", more malt/wheat character that way.    I had a decocted pilsner by another local brewer just today.  Awesome is an overused word, but appropriate in this case.    Absolutely one of the best beers I’ve ever tasted.   Like drinking Pilsner Urquell right at the brewery.   (I imagine, anyway) and I’ve heard (though I can’t remember where) that some people will throw a handful of crushed Black Patent malt on top of the grains before sparging. Why is this?  Does it work?

   The sages tell us that this will result in a clearer beer.   Haven’t done a side by side comparison, so couldn’t tell you how effective it is.

Response:

I use decoctions often for weizens, belgian ales and other styles (i don’t make lagers).  The better extraction is nice, but the motivating factors are the flavor contributions and the esae in handling large percentages of wheat malt and other non-malt ingredients. As far as the black malt thing, I forget what the purpose is, but "Brewing Lager Beer" by greg noonan goes over it. – Andrew

Response:

Aloha- I’ve got two questions. How many homebrewers really use decoction mashing for pilsners instead of an easier infusion mash? and I’ve heard (though I can’t remember where) that some people will throw a handful of crushed Black Patent malt on top of the grains before sparging.  Why is this?  Does it work?

I use a single decoction (don’t want to waste time with a double or triple, been there-done that) after the initial infusion for mash in.  I’m interested in the pressure cooker thread, but haven’t bought one yet. The black patent (I usually use one ounce finely crushed which I mix in with the mash just before sparging) according to CP will adsorb (bind with) some of the polyphenols, tannins, and long-chained proteins which create chill haze and astringent flavors.  Seems to work for me, just make sure you don’t add it TOO early. — heubs Spammers forced me into this. Real responses…remove you know what.

Response:

I’ve heard (though I can’t remember where) that some people will throw a handful of crushed Black Patent malt on top of the grains before sparging.  Why is this?  Does it work?

A tablespoon or two is what I’ve used. I don’t remember the science, but it can help give you a clearer beer in the end with less chill haze.  My own experiments have verified this to some degree. -Alan — Alan McKay                Nortel Technologies Norstar Team          amckay at nortel dot ca

Response: