Yes, the beers made in Germany and the Czech Republic are decoction mashed, either double or triple.
Will a triple step infusion mash achieve the same result? I know that Greg Noonan says it won’t. That there are things that take place when boiling a portion of the mash that infusion just will not do.
What is your experience? We are getting ready to make a Czech Pils and want it to be spot on.
Depends who you ask. I’ve tasted single infusions that were outstanding. I’ve tasted triple decoctions that were outstanding. As such, in my view, while it’s possible there could be something to step mashes or whichever process… I think it’s unlikely for any one process to be the “best” one.
What Dave says is true. I have tried just about any routine, but have gone back to single infusion for most beers. I will do a Kunze Hochkurz step mash for some German lagers occasionally, especially a Helles.
Decoction doesn’t thrill me a lot- but if I ever retire, I may go back to it to kill some time on a brew day…cheers!
Many Germany breweries do not use decoctions these days. Modern malt, energy savings, time savings are the reasons.
Some breweries do decoctions for certain beers, but step mashes for others.
I went back to using single infusion for the American 2-row in most of my beers.
I was using the Hochkurze but I found that the PITA factor was not giving me a ROI. Brew days are so smooth now.
If using European malts I imagine the multi step effort would be worth it.
Almost all of our brewing will be European in style and content.
We have spent a lot of time in Amsterdam, Frankfurt, Munich, Prague…and Tokyo as well. And London to a lesser degree.
Some of the absolute best draft beer is on tap in Tokyo. It is surprisingly good. Not quite the full body of a German or Czech Pils, but very well balanced with a nice hop character.
Most of the European malts homebrewers can get are well modified. Not saying it’s not “worth it” to do a step mash but I’d try it yourself both ways and see if it’s worth it for you.
^^^^^^^^^^^^^ THIS ^^^^^^^^^^^^^^^^^^^^
DOUBLE THIS^^^^. Malt is made for commercial brewers. They don’t want to spend any more on energy or labor costs than they have to. IMO, the best reason to do a decoction is because you enjoy the process.
I will add that PU and Augustineer malt their own barley to their specs. We get something from Weyermann that is an approximation.
Lots of good reading to be found on this subject:
A good (and humorous) analogy I found, in question form:
“Would you microwave a burger, and expect it to have the same taste as one flame broiled over coals on an outdoor grill?”
And this, from another brewer on another forum:
"If you ask me decoctions are just like cooking, it takes a certain touch to get the carmelization right. If you take 10 people and have all of them make caramelized onions using instructions they read off of the internet, you’ll get 10 different shades of orange/brown with 10 different levels of sweetness. I’ve done a lot of decoction mashes myself, sometimes it seems there isn’t anything different than a single infusion and other times the malt character has been a lot more vibrant and delicious… and the more i do the better they get. The variables for me have been; less or more water in the kettle, more or less vigorous boil, and how long the grains spend boiling. I have book on Bavarian Helles that alleges a particular German brewery boils their final mashout decoction for an hour… I’d like to know which one it is so I can taste their beer!
Maybe I’m the only one who thinks this way, but with all the inconsistent opinions I bet I’m right. Do it!"
And this:
“Boiling reduces protein gum. Also, it bursts hard starch, putting more starch into solution for enzymes to work on. A decoction takes enzymes through their optimum temps and sometimes through optimum pH, when the decoction is done correctly. Rest and conversion temps in the decoction kettle can be different than in the mash tun. The process offers a wide pallette to work from. The finest infusion or step mash will never produce the quality or quantity of what a decoction produces. It’s chemically and enzymatically impossible.”
You might not expect it to taste the same, but, you don’t know until you try.
I agree with Tommy.
And… I might like to modify the analogy as follows:
“Would you rather microwave a burger prepared by the greatest chef on earth which had been flame broiled over coals on an outdoor grill and then flash frozen for your benefit, or would you rather buy an okay burger from a big chain restaurant but then tinker with it for hours on your own grill to try to duplicate the work of the best chef on earth?”
I think it’s more like that. It’s all good though. 
That first article is from 2001. I’m sure I know the author.
I think decoctions have applications for certain beer style and malts. They are not used in Germany at the larger breweries making light colored beers. When I toured Ayinger there was on poster that said they would draw off and cook (boil) for wheat beers and dark beers.
I don’t do many decoctions these days, but do cereal mashes for CAPs (corn meal is my choice over flakes).
We will do our best to replicate the beer from the best brewery on earth! “Best” here meaning my personal favorite in the Czech Republic.
We toured the Pilsner Urquell brewery about 10 years ago. Just got back from Munich two weeks ago, where we toured both the Spaten and Hofbrau breweries. Spaten also brews Lowenbrau, which is no longer available anywhere here.
There are many things to consider.
It is clear there are as many opinions on the technique as there are brewers. I would also say there is no clear cut right way / wrong way. It all boils down to your personal preference, and what works best for you.
I think any brewer interested in decoction should try it at least once and make up their own mind.
THIS^^^^
Absolutely. Try it numerous times. I’ll still try it once in a while, because it’s “fun”.
Having been to both Frankfurt and Amsterdam 3 to 4 times a month for the last 15 years, and certainly drank more than my share of Heineken, what mash technique do they employ? I’m guessing a single infusion, as the beer does not have the character of the German/Czech beers that I’m familiar with.
How about the Belgian breweries? What do they do?
There are many Belgian breweries making beers of different styles. Most of the beers consumed are international lagers like Stella, Jupiler, and Maes. “Brew Like a Monk” by Stan Hieronymus has the information on how they brew.
Frankfurt and Amsterdam 3 times a month, are you. Pilot?