Double Decoction All-Grain Brew Day 

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

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!

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

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

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

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

Always come back to this video. Miss these guys

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!

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

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

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

Love the Canoe Cam!

'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!

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

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.

miss brewing tv :(

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

Love your Beagle

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?

This I think is one of my Favourite RU-vid thank you guys

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. ;-)

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?

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?

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?

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

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

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

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?

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.

Cheers great brew going to brew soon

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.

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.

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!

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

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.

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

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?

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

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

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

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

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

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"

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

"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.

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.

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

is that a 15 gallon brew pot?

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

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

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

@BrewingTV Awesome, thanks!

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

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

What happened to episodes 32 and 33?

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

great vid

Beagles! The best!

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

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

Shaolin long fist decoction mash just sounds dirty! :)

please make more videos!

awesome

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.

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

I miss Dawson......

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

what about killin the enzimes ?

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

yow!!! lats get redunkulous!

LMFAO, Shoalin Longfist Northern! LMAO!

Bavaria smells like dairy farm

A-U!

Jun dB urging go

less talking more brewing.....