I'm considering scaling up from 5 to 10 gallons. I like to do decoction mashes for my hefeweizens, but I'm dreading having to stir twice as much grain. Any tips for conducting larger decoction mashes? My only idea is to use a thinner mash so it will be easier to stir, but I'll have to be sure the mash is converted first since I'll be denaturing a larger portion of enzymes.
On a related note, how are decoction mashes performed at commercial breweries?