« on: October 29, 2014, 04:04:07 AM »
Agreed, Jim on the process they used, but decoction for me has never been a near dry gob - thick, yes, but not near dry. So there is plenty of liquid to keep it from burning and the boiling allows for the "complex Maillard reactions". But I found anecdotally the same thing and so I don't bother with a decoction. A touch of Melanoiden malt gets me where I want to be typically (and even that is omitted most of the time anymore).
With well modified malts, I am not convinced that the protein rest gets anything, so I typically go single infusion or just a step mash rest to get the beta conversion then on to the alpha sweet spot.