Another decoction enhancement request

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Another decoction enhancement request

Postby joshi » Mon Mar 29, 2010 12:09 am

I would really like to see a setable boil temperature instead of having it fixed at 212F. There are a few instances where this is needed.

1) Commercially, when the mash is pumped from the cereal cooker back into the main mash, it can loose heat and is not 212F by the time it makes it back into the mash. Therefore the effective 'boil' temperature might be 206F for purposes of calculating the quantities of heat.

2) Some equipment used to boil the pull might not take the pull all the way to 212F. For example, if you wanted to boil the pull using a double boiler to avoid the heavier color formation of direct fire, you might only take the pull to 205 or maybe 210F. The double boiler may also only be able to raise the pull up to a lower-than-boiling temperature in a reasonable amount of time, which may be fine for a certain recipe/style.

3) The boil temperature might be higher than 212F in situations where a pressure cooker is used to boil the pull.

4) Boiling at altitude.

Therefore, making the boil temperature an inputable variable instead of fixed at 212F would allow for many different decoction processes.
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Re: Another decoction enhancement request

Postby jeff » Mon Mar 29, 2010 5:42 am

joshi wrote:I would really like to see a setable boil temperature instead of having it fixed at 212F. There are a few instances where this is needed.

1) Commercially, when the mash is pumped from the cereal cooker back into the main mash, it can loose heat and is not 212F by the time it makes it back into the mash. Therefore the effective 'boil' temperature might be 206F for purposes of calculating the quantities of heat.

2) Some equipment used to boil the pull might not take the pull all the way to 212F. For example, if you wanted to boil the pull using a double boiler to avoid the heavier color formation of direct fire, you might only take the pull to 205 or maybe 210F. The double boiler may also only be able to raise the pull up to a lower-than-boiling temperature in a reasonable amount of time, which may be fine for a certain recipe/style.

3) The boil temperature might be higher than 212F in situations where a pressure cooker is used to boil the pull.

4) Boiling at altitude.

Therefore, making the boil temperature an inputable variable instead of fixed at 212F would allow for many different decoction processes.

Sounds very reasonable. I like when small changes spawn vast improvements. 8)
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