The major difference between decoction saccharification is that part of the saccharide needs to be heated to boiling and mixed with the unboiled saccharide, and then the temperature of the whole saccharide is raised to a certain range to meet the needs of different enzymes.
The decoction method can help to enhance gelation and liquefaction, which will help to obtain higher yields.
The decoction method is suitable for malts that are not very soluble. It is mainly used for brewing bottom-fermented beers. Both light and dark beers can be used for decoction.
The energy consumption of the decoction method is high, about 20% higher than that of the infusion method. Multiple boils usually take a lot of energy and time, so it is best to reduce the boil frequency (1-2 boils) and boil time (10-15 minutes for pale ales and 20-30 minutes for dark beers).
Turn on the stirrer when mixing boiled wort and unboiled wort, and do not allow unboiled wort to be transferred to boiled wort.
The enzymes in the unboiled wort will be used for starch degradation, so the whole wort cannot be boiled, otherwise all the enzymes will be killed.