I think another contributing factor to the efficiency increase is that the decoction allows the enzymes to pass through all temperature phases of activity.
« Last Edit: December 20, 2013, 11:56:42 AM by snowtiger87 »
Brewing since 1989 - BJCP National Rank
Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter