I'm looking at making a hefeweizen next, and it seems like decoction would be a good way of doing it. I have six single-infusion mashes under my belt so I figure I ought to try something different. I've looked up info on doing decoction, and it doesn't seem all that difficult (just time consuming), but are there any pitfalls to look out for?
Also, how does efficiency typically compare with doing a decoction vs. a single infusion? I batch sparge and get 75% efficiency with single-infusion. The recipe I'm thinking about calls for triple decoction.