Reverse Double Decoction

[thirdeye]

Anybody ever try this? Remove the wort from the kettle and boil the remainder, then pump the wort back onto the grain? I did one this weekend and only hit 60% efficiency, looking for tips on how to bump this up to ~70-75%?

[mr x]

Gotta say, I never heard of that method. What kind of grains are you using? What gravities?

[thirdeye]

I was shooting for 1.055, with a possible max of 1.065 and ended up closer to 1.045... Pilsner and Munich (5 pounds each) with a dash of caramel 60 and some carapils (1 pound each)

[mr x]

What's your normal efficiency?

[thirdeye]

Somewhere in the 70s with a standard two step infusion mash.

[mr x]

Well, I don't know what to tell you about that. Maybe a scale problem?

[thirdeye]

I'm wondering if there is a reason they don't use this technique? I hit both the sacc rest and mash out temp (with a small protein rest). Could a slight cooling of the wort, while the mash came to boil affected the enzyme profile?

[mr x]

Maybe you are right. Where did you learn this method?

[erslar00]

some good info here:

http://thebrewingnetwork.com/shows/527" onclick="window.open(this.href);return false;