I think I am going to try to do a hefeweizen as my first all-grain BIAB beer. I am wondering what opinions there are on the different approaches for mashing? Multi-rest infusion? Full volume in-kettle steps where the burners are turned on to increase heat as needed. Or there is the Decoction method, which I am still a little fuzzy on. I have a 16 gallon pot I am working with, so I have plenty of options for my 5 gallon BIAB setup. I am just curious what the opinions and thoughts were from those more experienced with these procedures. I have read that different beer styles also lend themselves to certain methods over others, but I haven't really read which ones do best under which methods. I appreciate the feedback.