Question related to your double decoction schedule when going from 148,160,mashout temps with decoctions to get to each step....whats is your fermentability like with your schedule? Sounds like you nail the maltiness but was curious what your attenuation is like. Obviously this is also yeast dependent I know. Just curious really because Im trying to figure out my decoction steps and schedule (double decoction) but don't neccessarily want SUPER fermentable wort. My plan is to end up with an OG of 1.057 and FG in the 1.013-15 range. Im brewing a dark czech lager.
Since most pilsners are lacking crystal malts the FG on mine are 1.008-1.010. When I do bocks and dark lagers I use crystal rye and wheat and plenty of Munich-10 they finish between 1.012 and 1.020 depending on where they start. I would think that 1.013 is a go with the style your planing.
