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Reverse Double Decoction
Posted: Sat Dec 08, 2012 1:42 pm
by 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%?
Re: Reverse Double Deconcoction
Posted: Sat Dec 08, 2012 4:04 pm
by mr x
Gotta say, I never heard of that method. What kind of grains are you using? What gravities?
Re: Reverse Double Deconcoction
Posted: Sat Dec 08, 2012 6:52 pm
by 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)
Re: Reverse Double Deconcoction
Posted: Sat Dec 08, 2012 8:42 pm
by mr x
What's your normal efficiency?
Re: Reverse Double Deconcoction
Posted: Sat Dec 08, 2012 8:59 pm
by thirdeye
Somewhere in the 70s with a standard two step infusion mash.
Re: Reverse Double Deconcoction
Posted: Sat Dec 08, 2012 9:07 pm
by mr x
Well, I don't know what to tell you about that. Maybe a scale problem?
Re: Reverse Double Decoction
Posted: Sat Dec 08, 2012 10:54 pm
by 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?
Re: Reverse Double Decoction
Posted: Sat Dec 08, 2012 11:01 pm
by mr x
Maybe you are right. Where did you learn this method?
Re: Reverse Double Decoction
Posted: Sun Dec 09, 2012 12:33 am
by erslar00
some good info here:
http://thebrewingnetwork.com/shows/527" onclick="window.open(this.href);return false;