decoction mashing

Decoction mashing is a process in beverage production, specifically in brewing, where parts of the mash are removed, boiled, and then returned to the main mash. This technique is used to raise the temperature of the entire mash, typically to around 75°C (167°F).1

This method is particularly beneficial when using less-well-modified malt, as it allows for the breakdown of proteins and glucans at lower temperatures before reaching the optimal starch conversion temperature. In traditional lager brewing, decoction mashing involves multiple stages of boiling and returning portions of the mash, gradually increasing the temperature to facilitate enzymatic conversion of starches into fermentable sugars. This contrasts with infusion mashing, a simpler process that uses a single temperature.2