Someone mentioned earlier; a substituion for decotion, not being decotion dependent and other ways to acheive a decotion flavor profile without hours of labor. I would be very interested in this as i am a slave to decotion! I do it all the time; Bock, marzen, pilz, Lambic, hefe allways and i have even tried it with american styles; brown, porter, and it makes a damn good hoppy american red. I find i get a highly fermentable wort from a double or tripple but not with a single. By highly fermentable i mean 75/80 percent. I find the beers to have an unmatched body and sweetness compared to other beers that dry using infusion. This continues to mystify me and i continue to be a slave to decotion. I have however been doing 2 hour boil, single infusion IPAs mashing at 158/160 and getting a similar flavor but with a lower att. 65/70 percent. I would love to brew up a side by side taste test faux decotion vs real decotion. If anyone has a method or methods please help, Im a slave to the slow, slow, slow decotion!