Double Decoction All-Grain Brew Day

[@jimmacdonald1526]

This is my all time favorite Brewing TV video. Thanks Michael, Chip and Brian

[@lawrencebehmer1713]

Dude. I know this is 12 years old, but this is a definitive tutorial on how to do this! Thanks!

[@BrewingTV]

This reply is five months, but we do appreciate you saying this! Still one of the best brew day episodes ever.

[@pinkstars2185]

Always come back to this video. Miss these guys

[@BrewingTV]

Appreciate it, Maddie. (Chip - now back at NB)

[@midwestrunner7267]

You are hilarious. Exactly my kind of humor. And it looks like you brew some great beer to boot. Thanks for being such a great resource for us homebrewers!

[@webrews]

There is information about decoction mashing all over the place, but it is scant info that is lacking. Finally, I found this video, and it describes decoction better and more in depth than anything else I've seen or read. I really wanted to try this method, but felt I needed a better understanding of it first, so after watching this, we finally brewed our first beer via decoction. It's a great video, thank you!

[@konktothextreme]

webrews I agree so much. I've watched this video probably 5-6 times since it was posted. So much information in here.

[@travisjansen7413]

As a fan of Hefe, I need to learn decoctions. This video is fantastic.

[@NoelSufrin]

I too have watched this vid 5+ times. Great stuff! I’m still a few items short of being ready to all-grain brew, but I wanted to completely wrap my mind around decoction mashing beforehand.

[@esclavosoy1]

Almost didn't watch this, this was awesome. We need more Chop and Brew episodes with Dawson

[@kharmacrontheriddler3122]

thanx a lot, where are you guys? years ago i watched you or Chip while brewing. Brewed today so gave it a try again. Hope you're well. Best regards

[@agentPLINY]

Thanks for the response! Long live BrewingTV! You guys are the best!

[@Frozenwinter84]

This is my favorite Brewing TV episode. Just did a decoration mashed pilsner yesterday.

[@xuangster]

Love the Canoe Cam!

[@jasonclark8392]

I miss the brewing chatter of Dawson and som style explanations of taste and smell that really share in the experience . 🍻

[@alessiozv3525]

Hi everyone! Thanks to.this video, I ve maken a Munich Dunkle yesterday... in triple decotion! Hard work pays...I hope! Cheers from Italy

[@chrisjordan8789]

Love your Beagle

[@BrewingTV]

That's Charlie P the beagle. And he's almost 12 years old now. I lot lighter on the face and back. Still a good brewhound though.

[@chrisjordan8789]

@@BrewingTV mine's 14 by now, Lemmy.. getting white and old, but still owning my heart! Cheers! I'm doing a triple decoction for a dark czech lager te next days, wish me luck! :-)

[@vikramjitsingh4538]

double decoc sure is lota hard work but very rewarding taste wise if done properly, amazing work Michael.......cheers

[@cosmatics]

Great video, thanks for the diligence. Awesome looking brew, can't wait to get into a DD mash.

[@cbjjimmy]

This I think is one of my Favourite KZbin thank you guys

[@nexykg87]

Hi, really awsome video. If I understood (or better heard) correctly, at 5:42, he suggests taking the same number of quats of thicker mash as the number of pounds of grain?

[@BrewingTV]

agentPLINY - Tannin extraction is a function of pH and alkalinity, with temperature as a distant concern. When the decoction is boiled, the pH will usually either hold steady or even decrease slightly, as oxygen is evaporated away. Most research shows that polyphenolic extraction doesn't happen until the pH rises above 7 - most mashes are in the 5.2-5.4 range, and even lower when boiled. It would take a considerable amount of effort or incorrect procedure to get into the danger zone.

[@BrewingTV]

@reiwan -- You can see tasting notes included in the second half of Episode 37 "Happiness is a Warm Carboy"

[@StoneyardVineyards]

Cheers great brew going to brew soon

[@brewmaster0507]

miss brewing tv :(

[@ChopAndBrew]

'Tis CW. Thanks for the support. We did one video together. I hope to have them in future episodes, but no plans in the works yet. However, I'm glad that Bad Ass Bryon Adams, DonO, Ted & Paul and our new buddy Chris Paynes are on board! Got three more episodes waiting to roll out shortly. Spread the word!

[@thesuperfan99]

a decoction mash seems like a good time for brew in a bag method.

[@ChopAndBrew]

You should check out Chop & Brew. No Dawson yet, but most of the people you've seen on BTV are over there making new episode every other week or so.

[@cbjjimmy]

When I stop laughing I'll say great video, one of the best I have seen yet LOL you two are hilarious

[@sailormouth8356]

hey! excellent video, and is inspiring to do a decotion brew of my own, however I have a question. What was the water to grain ratio of the mash?

[@DoogieDoog]

this video is awesome! but the whole time i was thinking... where did you get that nice mash paddle!?

[@TheSickest666]

I bought a stainless steel stir stick and noticed it stretches my pot. With a wood one your not worried about the wood collecting a bunch of bacteria?

[@cathalwhelehan]

great to see such an easy-to-follow demo of decoction! Thanks. On a separate point about the beer tasting at the end... I've often thought that to name a beer after the Black and Tans seems a strange symbolism to use / aspire to replicate in a beer to celebrate St. Patrick's day. A few years ago, there used to be a drink called Black and Tan marketed by Guinness in partnership with Harp Irish Lager. It was a proper half/half tap pour with the Guinness layer on top (if I recall correctly). Never tried it though and have no intention ever to do so - two of Ireland's biggest breweries should have known better with their choice of name, But as *they* didn't, I suppose I can't be too critical of you making what was more like to have been a genuine mistake. Overall, great video.

[@sdistasio2]

So why is the myth about extracting tannins at anything above 170ish still circulating today if we have known the mechanics of decoction for so long, and therefore have known about tannin extraction?

[@HollidaySlim]

Chip.....I am assuming this is Mr. Walton. I am a huge fan of Chop & Brew. I swear I saw Dawson and even Keeler on a Lagniappe for Chap & Brew.

[@bluetarget]

i thought that once temps hit 165F, the malt enzymes stops starch conversion. so wouldn't having a short sac rest with a low water/grist ratio and then boiling it produce really low fermentable sugars?

[@agentPLINY]

Hello Chip! Dawson mentions that you guys were filming an instructional DVD on decoction mashing. Did you guys ever release it? I've looked on the NB site, but couldn't find it.

[@Timothythebrewer]

Great vid! Maybe I missed it (had a few interruptions ;-)) but how did you measure your mash PH during the process? ;-)

[@Marcownz747]

You won a subscriber with the "You have to have as many dogs as you're going to do decoctions" comment.

[@bbloom1989]

Marcownz747 you are a little late. They quit this channel, but still maintain it to keep the videos up. Check out chop and brew's youtube to see the guys still going at it.

[@Rve783]

Quick Question. When they say that it has aged for a few months, in what was it aged? In the Fermenting bucket? Was it placed in a new bucket/container, in bottles or Kegs? Or is there some fancy piece of hardware to age it in? Sorry if this is a noob question, just very curious and might want to try this. I am still very new on home brew.

[@jacobhersek6546]

rohan van eeden in fermentation buckets. He just means that usually when you fermentation lagers you ferment them longer usually no less than ten months. This type of beer is made to be drank earlier than usual. You still ferment regularly in your bucket or glass carboy.

[@biker944]

great vid

[@beerandbbqhobbyist6464]

The web site is non existent. Anyone know where to get the recipe?

[@pwned101]

So it wasn't explicitly shown but around 20 minutes: are you removing the grain from the wort before boiling, adding hops, and all that?

[@reiwan]

@BrewingTV Awesome, thanks!

[@fredstone9016]

please make more videos!

[@skywave12]

Very Good explanation on the process. I never knew the Historic brewers used such method. However a friend while working at Mondavi Winery told me how much the Beer industry is growing with aromatics and flavors. As long as you have a good repeating standard. Grain size Proteins that bind at given temps. If all is the same It will repeat. Otherwise Deviate. ;-)

[@CanadianBrewingChannel]

From my understanding, decoction is not as necessary anymore because malts today have much better levels of enzymes. Besides I don't have that amount of time to brew in a day. I still love the information though! Always best to know the roots of how beer became beer!

[@Frozenwinter84]

Give it a try sometime, I've done Altbiers decoction vs infusion mashed and the decoction adds something to the flavor.

[@Beerformyhorses936]

Whats the Water to grain ratio when you "Dough In" for a Decoction

[@agentPLINY]

How come tannins are not extracted when boiling the decoction mash?

[@Keikothefish]

Why do you do Decoction mash, instead of just using darker malt with more flavour? Can Decoction be good for Barleywines for example?

[@bobfells]

The idea isn't to make the beer darker by decoction mashing although that is a result in doing so. The main reason was to get a better extract convergence with lesser modified grains which is also why there's more flavor. The mash rests at the different temps helps get more sugars out of the grain and doing a decoction is an easy way to step the mash temp up in stages. Now, since our grain is all modified, we can get away with doing single infusion mashes but you'd still get these same benefits by doing a decoction mash. I think you could decoction mash any style of beer, really.

[@reiwan]

Its been 5 months since you brewed this, how did it turn out?

[@ttype231]

Regarding the Snowball Fight: Chip is pretty spry. ...didn't expect that.

[@spiff2268]

After you added back in the grains after the second decoction did you put the remaining grains back in eventually? If so, when?

[@bobfells]

I think after the first decocion he said the leftover grain gets added back in to the main mash after it cools to the current mash rest temp. I assume he did the same with the 2nd decoction.

[@ColtGColtG]

lol "pride comes before the fall, beer comes before a f**ked up decoction"

[@MSKChess]

Dude how come you don't get tannins when you boil a decoction?

[@vpsihop1]

Concentrated mash with a properly maintained pH, of you were to fly sparge and raise the pH and then tried to boil it or you sparge to hot at.the end of your sparge you'll pull tanins, that's why I like batch sparging and why decoction isn't scary

[@MSKChess]

ok so its pH dependent, keep the pH low and the tannins will not be extracted, that explains it. Slaintie!

[@BrauereiTUBE]

is that a 15 gallon brew pot?

[@TreacleMary]

I'm going to have that stamped onto the side of my MT... "Pride comes before a fall, Beer comes before a fucked up Mash"

[@ShaunTheBeerMaker]

I know this vid is old but thanks for the lesson!

[@willschmit436]

Hello Shaun -- Yep it is old but decoction mashing is even older (by 500 years). These guys explain it better than I have seen in other places -- loved the video. Wish they would have given more time to the boil (hop selection, timing) and the yeast. If this is going to be a young beer, what yeast did he use?

[@biker944]

awesome

[@JBHChannel1]

"Cardboardy"? Hmmm? One thing is for sure. A double decoction mash tears up the grain. I wonder if anyone has made a video / podcast... on attenuation differences (include plato calculations) between similar grain bills for no decoction... single ... double. Well done on the video. Thank you very much.

[@brianfsanford]

What happened to episodes 32 and 33?

[@John-ob8vm]

There are about 6 episodes that are only on Vimeo. Here are 32 and 33: vimeo.com/20876644 vimeo.com/21344419

[@HarleyQuinn-gb1zu]

So awesome guys learned a lot and laughed a lot, danka Shan

[@BigCalm55]

"it carries itself kinda like a nice woody" 11:57

[@fredfoodphilly]

Beagles! The best!

[@ziggythecartoon]

Watching all of these videos, I want to drink every time they arbitrarily add a -y to a word (e.g. raisin-y)

[@gusmaojoaonz]

what about killin the enzimes ?

[@mskogly]

Shaolin long fist decoction mash just sounds dirty! :)

[@liberty5565]

Seems like all that is being done is a reduction of liquid to increase the flavors. I do the same thing in the kitchen when making sauces. You can also get a darker more flavorful beer if you boil the wort longer.

[@TayWhyte]

I believe a thinner mash... 1.75 to 2 qts/ lb of grain

[@duneattack]

Im so glad you guys are doing decoction. In tge last 20 years decoction has been almost totally forgotten about. I hardly know anyone who even knows what a step mash is anymor, even home brewers! Its disgustung! Bunch of pansy infusion mashers out there making bland overhopped force carbonated crap just like the majority of brewpubs are making. Super unfortunate for the industry we love and pour our hearts into

[@chrismorris7764]

Good video but kinda slow moving for people who just want to cut to the chase.

[@jurgenwoodbine370]

I didn't know asmongold also got into the brewing scene.

[@zencat999]

yow!!! lats get redunkulous!

[@kenmorto]

LMFAO, Shoalin Longfist Northern! LMAO!

[@HollidaySlim]

I miss Dawson......

[@andrewt248]

Dawson, no beard, no glasses. I don't like it. ;)

[@ChopAndBrew]

I think you mean Bad Ass Bryon Adams?

[@dryhopped2]

A-U!

[@bablujain8063]

Jun dB urging go

[@andersaxmark5871]

Bavaria smells like dairy farm

[@nodaska19]

less talking more brewing.....