Decoction mashing

Deck area, of screens, 22 281-282 Decoction mashing, 3 578 Decoking, 10 609... 

Infusion Method. Infusion is a classic method for top-fermented beers and is used for ad British types. The whole mash is heated graduady from mashing-in to mashing-off with holding times for the degradation of protein and starch. No part of the mash is boiled and the malt, therefore, must be well-modified to assure the breakdown of ad soluble substances. Because no boiling takes place there is no physical breakdown of the malt, and consequentiy infusion is not as effective as decoction despite the better protection of the enzymes. 

Mixed Methods. These are combinations of decoction and infusion methods. The mashing-in can be at 35—40°C, whereupon a cook-mash is drawn which, after having been boiled, brings the temperature to 60—65°C. After being held here for some time the whole mash is slowly heated, first to about 70°C then, after a short pause, to mashing-off at 75—78°C. 

Vernonia amygdalina (Asteraceae) Leaves and roots Diabetes, pile The fresh leaves are mashed with water and the foamy juice with bitter principle used. Also the roots fresh or dried are cut into pieces and aqueous decoction obtained is used or can be extracted with alcoholic beverages and used... 

In infusion mashing, used mostly in England for brewing top fermented beer, the terminal mashing temperature is achieved not by stepwise increases, but by live steam injection or addition of hot water. As in the decoction method, the temperature program used can vary greatly. 

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