Hi all! I was wondering whether tannins extractions may occur when we make decoctions, because it´s been said many times that if grains are heated over 175 F tannins extraction is feasible. Taking into a count that some pilsner beers have 2-3-4- decoctions, I don´t understand very well how this matter plays its role.
I have yet to decoction mash but go to brewingtv.com and watch episode 34 (decoction day) or you can download it on iTunes. I think the reason Dawson likes to dough in cold (90f) is as he says flood the enzymes out of the kernels and into the liquid/thin part of the mash so the grains can be safely boiled and the thin liquid is left in the mash tun to do the conversion work as you do your decoction steps.
Tannins become a problem at high pH, over 6, and temperature. Decoctions have a pH in the 5.2 to 5.6 range, so no problem.
