Originally Posted by JSGT09
Has anyone ever tried a decoction mash for this recipe? I have been reading that many of the German beers are better with a decoction mash, but others say it's not necessary with today's highly modified malts.
I almost always make it with a decoction just because "that's they way they do it in Germany" but I don't think it adds a significant amount of character or anything that I can tell. I made one last week for a party this weekend that I will be kegging tomorrow. I did not decoct this one because it would have taken too long, and I was already looking at being up until 1 am after cleanup. So far, it seems to be fine, but we will see for sure on Saturday.
If I remember, I'll try to let you know how it turns out.