I realize it is a huge debate whether it actually does anything and that it is unneeded for today's highly modified malts. My question is, if I wanted to do a decoction for strictly flavor contributions alone, no concern on raising temps and conversion, how much would be good to pull, and how long would I boil it? How long should I take to raise it from mash temps to boiling (put the pot on high to get it boiling fast or lower and slower)? I am brewing a Dopplebock tomorrow with a touch of Melinoiden Malt in the grist and am considering doing a normal 60 minute mash @ 148, then pulling a portion of the mash to boil, return to the MLT, then vorlauf and sparge as normal. Thoughts? Thanks.