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Triple Decocotion, Worth it?

Wildrover

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I'd like to make a Weizenbock.  If you look at the clone for Aventius in BYO's clone magazine it says to really get the most out of it, you should use a triple decocotion.  Is the difference really that noticeable with today's highly modified grain?  Since wheat is the primary base grain (with some pils I believe) does that necessitate the decocotion.  If a decocotion is useful does it need to be a triple?  Will a single or double do just as well?

Input appreciated
 
You are right that a triple decoction is not necessary for protein rest with today's highly modified grain.

However I don't think you'll get the same flavor. Think about it. You're removing a portion of the mash and bringing it to a full boil before adding it back in. Each time you do this you are caramelizing some of the sugars as you boil the grain.
Personally I mash out using single step decoction, and I do think it improves the flavor.

The only reason I've never done it (triple) is that I'm lazy. Frankly I just don't want to add another couple hours to the brew day.
 
I can't speak to a triple, but my friend starting decocting and we did side-by-side tasting with his lighter beers like Kolsch and we both could tell the decocted beers fairly easily.

It was not a mind-numbing, I'll decoct-or-not-bother difference, but it was there.  By the same token, I can tell German Marzen beers from US breweries and I think it is decoction (German) versus using caramel grains (US). 
 
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