Hard to explain but I liked the results so I plan to step all German beers. I think there is a pseudo decoction thing when I step as I’m using propane and I’m sure something happens
After reading over
https://braukaiser.com/wiki/index.php/Decoction_Mashing, along with some of Kai's other articles on mash temps, I started doing 'ramp mashing' on my propane system. Note, I have a standoff false bottom in my kettle so my bag doesn't touch the bottom. (
https://www.brewhardware.com/product_p/biabbottom1475.htm)
I dough-in at 'Human Temp' ≈ 102℉ strike with a 4℉ heat loss in my Bayou Classic kettle to settle at 98℉. Then I fire my burner again and adjust to ramp at 1℉/min all the way to 158℉. (the initial strike ramp is really short since my ground water is usually 70℉+) I recirculate, with stirring every 10 minutes after I get over 142℉. (checking gravity with my refractometer each time) Depending on the grain bill, I may hold for another 15–20min here, or proceed to mash out at 168℉. I also raise and rinse the bag with my recirc to rinse maximal sugars before squeezing and ramping to boil.
This has a few advantages:
1. Less time wasted. I have to ramp to Saccharification anyway, I just do it with the malt already in the kettle.
2. No dough balls as the dough-in is below the gelatinization temp.
3. Simple and flexible.
4. Full advantage of all 'rests'.
Kai showed that each 'rest' isn't hard and fixed, but a range, so you don't need to hold at a set temp. The science is forgiving and thus the process is flexible.
That is, brewing mash rests were documented *after* 1000s of years with no time pieces or thermometers being used. The subsequent measurement science shows that the various 'rest' effects aren't a light switch. They take place *near* one temp and continue until a higher temp. (the listed rest temps are just the point where the effect is maximal) It just so happens that the timing of each rest is nearly the difference of that temp range. (well, not a coincidence really) Thus if you ramp at 1°F/min, you are walking through the entire 'rest' range non-stop.
As I noted, once I get to the high 150s, I sometimes have to hold a bit. But this works out fine and is little trouble. I do Iodine tests to decide if conversion is complete, and confirm this with my refractometer. I've found that rinsing the raised bag during mash-out consistently buys me 0.005sg, so I factor that in when checking gravity to decide to mash-out.
The end result is much shorter mashing time as I'm not spending time ramping, *then* holding. From dough-in to ending the rinse is still 90 minutes, but that is *all* mash time, no 'clock stopped' time for ramps in between steps.
As to the OP's question - consider this process for ease and for style if you can swing it. If not, do steps. A Fest or Märzen should not be sweet. They are best as dry and crisp lagers with a strong malt backbone. The Fest is lighter and not toasty.
