I'm a fly sparger. I was thinking of taking a portion of the first runnings and boiling it very vigorously on my stovetop while the sparge continues. This seems like it would be a simple and efficient way to simulate a decoction mash. Would this create the same flavors that decoction mashing generates, or does the inclusion of grain in the decoction mash make a significant difference?
I'll give this a shot in my next batch unless consensus is that it's a bad idea or a waste of time.
Drinking: Maibock Ale, Amarillo IPA, Irish Red