Does anyone know of a rule-of-thumb for color contribution from decoction mashing?
I’d guess about 1/4 SRM per 10min boiled, but that’s just a WAG. Does anyone have any idea?
sounds like a second experiment. maybe i will come up with something to try this summer
Surprised Kai hasn’t been on this yet!
Kai seems to be on another one of his hiatus (es?). He last posted here in June of last year.
hiati?
No, that’s a country. The correct term is hiatiae 
Kristen England said it was 2-3 EBC.
http://forum.northernbrewer.com/viewtopic.php?p=716196#p716196
Interesting thread. So what is that? 1.2-1.6 SRM?
Also, does anyone know if that data was presented in a more structured form? I’m curious what the different decoction schedules were.