- Glucanase rest: Temp = 95 F hold for 20’ (will lower pH of mash; this can really be skipped with today’s well modified malts)
- Protein rest: Raise to 127 F (122-127); hold 30‘
- Decoction 1: Remove 40% of thickest part of mash into second kettle
- Raise second kettle to 158 F (158-162); hold saccharification for 20’
- Keep rest mash 122 F (122-127)
- Bring second kettle to boil; boil 15-30’
- Beta amylase rest: Recombine with rest mash; raise temp to 148 F (145- 153F) & hold for 15-30’
- Decoction 2: Remove 1/4 mash into second kettle, slowly raise to boil for 15’
- Alpha amylase Rest: Recombine with rest mash; raise temp to 158-162F; hold for 1 hour
- Mash out: Raise to 170 F (168-171) and hold for 10’
For drier beers (pilsners), stay on the lower end of the temp range during the rests. For sweeter beers (bocks), stay on the higher end of the temp range during rests.
Don’t let the boiled mash burn; keep stirring.