LODO and Decoction Mashing

[Brewtopalonian]

Oh yes we have,  which why we recommend not doing it.  Very few in Germany are decoction mashing anything anymore, and usually if they do it’s just Hefeweizen.  It’s a gelatinization temp of the wheat starch and efficiency thing though.

People like ayinger, paulaner, spaten, weihenstephaner, etc are step mashing.  Augustiner, and bitburger are the only ones that come to mind that are still decocting.  WITH THAT SAID the have multimillion dollar brewhouses where slurrys are pumped in a inert environment.

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Oh cool!!!  It’s actually kind of funny, I just got back from my trip to Bavaria and Augusteiner were my favorites!