Does anyone see any issues with using a triple decoction mash and a mash out step for a Flanders red ? I have read that rodenbach uses a decoction but I can't substantiate that claim. I would like to do a infusion but based on my grain bill I'd end up with like 3qt per pound ratio and max out my 10 gallon cooler not to mention there would be zero room for error. My only other option would be to direct fire the mash but then I would need to transfer it to the MLT from my boil kettle to sparge and I'm a bit nervous about hot handling of the mash and hot side aeration. So I'm thinking a decoction may be the best way to go unless anyone says differently or could make a suggestion.