From the HBD Archive
From: <BROWN%MSUKBS.BITNET@CORNELLC.cit.cornell.edu>
Subject: modified malts again
Date: 1989-10-05 15:10:00 GMT

Here's a quote from the transcript of Greg Noonan's (the decoction mash king)
1985 Hombrewer's conference talk about determining the modification of malt:

"British malt, which is commmonly referred to as "well-modified," is very well
sprouted to three-quarters of the full length of the grain. If you cut away
the husk on the dorset side of the grain, you will see a white spear growing
from three-quarters to the full length. Most of the world's brewers consider
British malt overmodified. In comparison, American and continental malts are
less modified, showing growth from only one-half to three-quarters of the
grain. Before you start mashing, you should examine your malt. Take 20
kernels, find the more rounded, nonfurrowed, dorsal side, and cut it off or
rub it away to get an idea of what the conversion is. From that, you can
decide what to do. If they are well modified, you may need an infusion
mash. But if they are undermodified or show a great variety of modification,
then use the step infusion of decoction mashing."

I would add that the temperature-controlled mash (sometimes called upward
infusion) can be substituted for the decoction mash. If you think the former
is complex, read the directions for decoction mashing sometime. Does anyone
out there actually do a full decoction mash a la Noonan? I hear that this
guy is the lager guru -- do all you folks with lagering refridgerators go
whole hog with decoction mashing? Are the advantages very noticeable?

Happy with my ales but curious,

Jackie Brown Bitnet: Brown@msukbs

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