What brewing process intensifies the malt character of a beer?

The decoction mash process is known for intensifying the malt character of a beer due to its unique method of heating and extracting flavors. In this technique, a portion of the mash is removed, boiled, and then returned to the main mash. This boiling step not only increases the temperature of the grain but also promotes the development of more complex flavors, including enhanced maltiness.

During decoction, the prolonged heat application allows for the breakdown of complex sugars and proteins, which can contribute to a richer mouthfeel and a more robust flavor profile. The caramelization of sugars during boiling also adds depth and color, resulting in a maltier beer. This method is particularly favored for traditional German lagers and is less common in modern brewing due to its labor intensity and time requirements.

Other methods mentioned, like the single infusion mash process, cold steeping, and warm whirlpool techniques, do not focus on intensifying malt character to the same degree. For instance, a single infusion mash targets efficiency and typically results in a less complex flavor profile, while cold steeping is often used for producing smoother, less bitter flavors as in certain stouts. Meanwhile, a warm whirlpool technique is centered around hops and can help with flavor extraction but does not enhance malt character