I am going to be brewing an all grain Belgian Tripel. I want to conduct the mash schedule as found in Gordon Strongs "Brewing better Beer" He uses a step mash:
131 15 min
138 15 min
145 45 min
157 15 min
My problem is that I have a 10 gallon cooler but no rims system. I do not have the space to do a step mash.
I can do a decoction mash but was wondering if I should use the same schedule as if i was step mashing?
The starch will be broken down more in a decoction mash and it sounds like that would change the taste.
Am I crazy to just use the same schedule but in a decoction mash for the tripel?
Is it going to taste terrible if I did the above schedule using the decoction method?
Note: I am not looking to debate if a mash schedule is needed due to the new highly modified malting processes. I am assuming that it will make a difference in this beer.
Thanks for your help!