Editing Mashing (section)

==Decoction mashing==
Decoction mashing involves boiling a portion of the grains and then returning them to the mash, raising the temperature. The boiling extracts more starches from the grains by breaking down the cell walls. It can be classified into one-, two-, and three-step decoctions, depending on how many times part of the mash is drawn off to be boiled.<ref name=Briggs1981a/> Decoction is a traditional method and is common in German and Central European breweries.<ref name=Briggs1998/><ref name=Briggs1981b/> It was used out of necessity before the invention of [[thermometer]]s allowed for simpler step mashing, but the practice is still in use for many traditional [[beer]]s because of the unique malty flavor it lends to the end product. Boiling part of the grain results in [[Maillard reaction]]s, which create [[melanoidin]]s that create rich, malty flavors.<ref>[http://brewery.org/library/DecoctFAQ.html Decoction Mashing] brewery.org</ref>