"Yes, I guess that was my point. I rarely decoct and rarely step-mash, but it feels like I "have" to, in order to make a BoPils and make it feel like I did right."
My sentiments exactly!
When brewers say that there's little or no difference between the taste from a decoction when compared to an infusion, may be due to using boiling water to hit the rest temps. Then, pulling one decoction to hit mash out. That type of process doesn't take the mash through all the temp ranges enough times, since there is only one boil. Blending the English and German system doesn't do justice to a Pils. Years ago, I would infusion and then pull a decoction to mash out and the finished beer did taste much like an infusion. I just didn't have the equipment back then to do a tri-decoction in a practical way. The beer was OK, but didn't have what I was looking for in a Pils.....Since upgrading my equipment, I brew Pils always using tri-decoction. I use two types of grain, Weyermans floor malt and sauer malz. Budvar, when I can get it. Nothing else. Crystal and other flavorings aren't needed. I pay strict attention to water chemistry and pH. So, if a brewer is attempting a lager using the decoction method and he/she is using the same water chemistry for an ale. I'd say that the both brews would be fairly close in taste. If a brewer using a decoction method makes a beer that "blows". Then, it was poorly brewed. Probably brewed without attention given to the water or pH. Maybe scorched. There's a difference between a hay wagon and a Benz. With the decoction process. It is better to have a seperate mash tun without a plate that is direct fired and a seperate lautertun. Instead of using an MLT that is RIMS, HERMS or direct fired. Or a cooler, where boiling infusions are needed for temp maintenance. Start out with the usual 1.5 qt./lb. at a hundred or so degrees. Acid up the mash. It may take a couple of hours. Use heat instead of infusions for temp maintenance, while bringing the decoctions to boiling. If a stove is used to boil the decoction, it is probably taking too long and the rest time of the main mash will be over extended. With a Pils, the only extra water needed is during the fly sparge in the lautertun. It takes less BTUs to heat mash than to bring water to a boil. So, why waste fuel or the time to boil water for infusions? Regardless of what the so called Guru's say about certain rests not needed because the grain is more modified. They are needed, if a true Pilsner, clear and crisp is going to be brewed. Otherwise, you'll be making a psuedo pils, that tastes more like an ale. Here's another thing. The plate used for the English system is much different than one for decoction. Braids, perforated plates, hacksaw slotted pipe and bazookas aren't suitable for decoction.
