Hefe-Weissbier - Decoction vs Step Mash vs Single Step

[Oz-Brewer]

Just wondering if anyone has deeper experience brewing german hefe-weissbier by comparing the results of a decoction vs multi-step mash or just a single 65c mash step?

Did one turn out better than the other etc.

My recipe is fairly simple with 60% wheat and 40% pilsner, with 14 IBU. Just not decided on my mash schedule.

 

[MHB]

I don't know anyone who does decoctions on anything like a regular basis, its a real PITA. Have done a couple as a learning project, mostly pilsners.
Have made some very tasty Hefe, got the best results from a step mash (noticeably better than those from an isothermal mash). Got the best results in a Braumeister, mash in at ambient (~20oC) set the first rest in the mid 60oC's and just let the temperature free rise from start to 1st rest at about 1oC/minute. Spends enough time in/at each enzymes activity peak to do what needs doing.
Further rests would depend on what you were looking for in terms of body/attenuation/alcohol, Wheat beers tend to have a fairly high protein content compared to Lager/Pilsner so I prefer to aim for a dryer well attenuated brew, so some time at Beta peak (~62-63oC) half an hour or so around ~65-67oC, up to Alpha peak for half an hour then up to mash out at ~78oC.
Works for me.
Mark