Any Benefits to multiple temp rests (to increase drinkability) in a Heavy Scotch Ale?

[Ted123]

I have been researching the benefits/differences between single infusion mashing and multiple-temp-rest mashing, and have gained some wisdom from this board -- that the multiple rests are really only necessary for German malts (Pils, etc.) and some non Barley things like Wheat and Rye.

But I am not concerned with the question of a Protein Rest. I am looking more into multiple "sugar" rests, like one in the 143-150 ballpark, and then a second one in the 151-158 ballpark.
This is because my goal is to have rich maltiness (in something like a Scottish Wee Heavy or maybe an Old Ale) but to avoid the cloying sweet/bigness of some Barleywines . . . in other words, I want Big, but drinkable (I know its a different style, but kinda like Pliny the Younger).

Some of the Jamil/Palmer shows on the Brewing Network go into this . . . talking about how Firestone Walker does a 145 step and then a 155 step (for their IPAs only?), which will increase maltiness but still be fermentable and drinkable.

I guess I am trying to go for both worlds . . . the malt is there, but also a hidden high-alcohol . . . but most importantly, the drinker won't feel like dessert is being served.

Any thoughts about two sugar rests?

Thanks--Ted

 

[weirdboy]

I did a decoction between mid 130's to 156F saccharification, and then a thin decoction for mashout for my recent wee heavy. Then I pulled 1 gallon out of the main boil, and boiled that down to 1 quart before re-adding it to get some more kettle carmelization. Started at 1.111, finished at 1.024.

I am not sure what you are looking for exactly in terms of FG or drinkability, but I am happy with the level and complexity of malt and residual sweetness in mine.