gallagherman
Well-Known Member
I am planning on doing an AG dunkelweizen soon. I have only one AG under my belt and it was a APA. I have read, as in Ray Daniels' book Designing Great Beers, that most hefeweizens are produced commercially and by many homebrewers by decoction mashing. I do not feel comfortable yet pulling a decoction. I plan on just doing a single infusion with this weißbier. How many of you guys use this method with wheat and what is it mainly that suffers from cutting corners? I guess I don't see the advantage of decoction mashing (even after watching Kaiser's great video on the process! haha)