Stuck sparge, grain in boil, had a BS brew day!

[kh54s10]

I would bet a paycheck that any decoction mash would contain more tannins than the "same" step mash achieved through infusions. It's part of the "malty" decoction flavor.

Every mash extracts tannins. Higher temps extract more. Higher pH extracts more. pH seems to have the bigger impact. What saves decoctions from being tannin bombs is low pH.

Mentioning that because Tannin extraction should not be considered a big problem. And unless something is very amiss, you are unlikely to have a pH level that will produce any problems.