Decoction mashing

Decoction mashin is an old mashing technique where a portion of the mash is removed, boiled, and then reintroduced to the main mash.

The most common decoction technique is the triple decoction where mash is removed, boiled and reintroduced to the main mash three times.

Decoction mashin is an old technique, probably older than the invention of the thermometer, and is rarely used today.