I did a Hochkurz decoction the other day on a German Pilsner (a recipe I got from Pawtucket Patriot) and while reviewing my notes today I noticed that I forgot to hold the first decoction at ~150F for 10 min or so before bringing it to a boil… I had the mash at 148F, then pulled the first decoction and ramped it right up to a boil… is this going to make a huge deal?
-red
Not in my experience. When I do a decoction I never bother to hold it at a conversion rest temperature first. I ramp it right up as you did. Provided you’re pulling a relatively thick decoction there should be plenty of enzymes left in the main mash to take care of conversion.
The rest on the way up helps to loosen up the thick part when you hit the boil, and it helps to soften the small starch granules so they can explode easier. As said, you have plenty of enzymes to convert the big starch granules.