Doing gravity readings for my Oktoberfest, and I can't help but wonder how much of the delicious sweet maltiness comes from decoction. So, I wonder:
1) Has anyone ever brewed the same recipe, except do a decoction mash versus a standard infusion?
2) How apparent to the novice beer drinker might you think the effects of decoction mashing on a beer might have?
Jake in Toledo
Primary: Privateer English Pale Ale
Kegged: VEE HAFF VAYS AUF MAKING YOU TALK LOUDLY Dunkel
Bottled: Pacific Pride (American) Pale Ale