Which type of malts should be used in step mash and decoction?

When considering the types of malts suitable for step mashing and decoction mashing techniques, not highly modified malts are indeed the appropriate choice. These malts have a lower degree of modification, meaning they retain more of their original starches and enzymes. This characteristic is essential for the actions involved in step mashing and decoction.

Step mashing involves gradually increasing the temperature of the mash at different intervals, which allows for the activation of various enzymes that convert starches to sugars effectively. In the case of decoction mashing, a portion of the mash is removed, boiled, and then returned to the main mash to raise the temperature and improve extraction. Both processes benefit from malts that still contain substantial amounts of starches and enzymes to maximize sugar conversion during the mashing process.

Highly modified malts, on the other hand, have undergone more extensive processing and contain fewer unconverted starches, making them less beneficial for these traditional mashing techniques. Roasted malts and crystal malts are also not suitable for step mashing and decoction as their roasting processes create a different profile of sugars and flavors that are not ideal for the enzymatic activity required in these methods. Thus, focusing on not highly modified malts ensures that the