WOrking on a weizenbock recipe and plan to do a step mash/single decoction a la Gordon Strong's book's weizen mash schedule. Lots of recipes have small amounts of special B and melanoidin which appear to be used to replace decoction, however no one actually says this. Is this true? Also, BJCP guidelines say all munich or vienna but many seem to use a majority of pale malt.
So, if I use 2% special B, 50% wheat and the rest half munich and half pale, and do a single decoction, is it going to be too malty?