Pressure cooker: A decoction hack?

[mashdar]

Is that total boil time or boil time for each decoction?

Mickey can elaborate, but I think he means main boil time, post mash, ie not a decoction. I've heard a longer boil can add color, but those are some interesting results!

 

[MicroMickey]

I guess I should have noted that it was a single infusion mash. I just wanted to illustrate how the melanoidins develop over time.

 

[AlcheMania]

I guess I should have noted that it was a single infusion mash. I just wanted to illustrate how the melanoidins develop over time.

Oh to clarify my question was in regards to this statement:
"In Bohemia, where lighter colored beer was the style, a shorter decoction boiling time of 10 to 20 minutes was made; in Vienna the decoction boil lasted about 30 minutes; in Bavaria a decoction boil would last as long as 45 minutes"

 

[Agent]

Time to stir this one back up.

The left is a pale mild with only Maris Otter, corn, and Invert #2. The right is the Maibock with 85% Pilsner, 15% dark Munich malt, and a pressure cooker decoction of the grains. Finished down to 1.012 for 9% ABV. The judges are definitely going to ding me for that.

This is certainly a method I'll be continuing to play with in the future.

 

[VikeMan]

The right is the Maibock with 85% Pilsner, 15% dark Munich malt, and a pressure cooker decoction of the grains. Finished down to 1.012 for 9% ABV. The judges are definitely going to ding me for that.

Maybe. Maybe not. Beers with ABVs in the upper range and often well above the upper range of BJCP guidelines tend to win more than those low and below.

 

[MicroMickey]

Oh to clarify my question was in regards to this statement:
"In Bohemia, where lighter colored beer was the style, a shorter decoction boiling time of 10 to 20 minutes was made; in Vienna the decoction boil lasted about 30 minutes; in Bavaria a decoction boil would last as long as 45 minutes"

Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil commences. This is why many brewers eschew a decoction mash as it really takes some time. However, keep in mind that decoction doesn't produce more malt flavor but better malt flavor.

 

[AlcheMania]

Update:
Well i said to hell with waiting for lagering, as i was down to one other beer, and tapped the Pilsner for the Super Bowl Party. Might be my fave pils yet and it flew off the handle. Guessing i got bout 1/3 a keg left (i hope) At the very least the process hurt nothing and was a minimal added effort on brew day. So Ill brew another batch this weekend, with a slightly longer pressure boil (30 vs 20 min) and a larger volume (1.5 gallons vs 1 gallon) and see how it goes. The pic below is only 3 days after primary to serving keg transfer and no finings. So still quite cloudy.

Cheers!

Interesting study about effects of time and temp on wort fermentability. (Link pasted below)

Ill be using the pressure cooker again this weekend for brewing my Pils.
This being my 3rd go with this process, im starting to think this is a legit hack for pulling off extra malty complexity and body while using modern pils malt and dry 34/70 in a 4 hr brew day.

https://www.researchgate.net/publication/343607490_Wort_Boil_Time_and_Trub_Effects_on_Fermentability