Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm concerned that an intensive decoction mash will produce a very fermentable wort.

I've been reading Braukaiser's page on decoction mashing, though he doesn't go into much detail on mashing for body. Here's what I've come up with as a first approximation. Would this mash schedule produce a full-bodied beer?

Mash in 146 for 35 minutes
Decoct to 160 for 40 minutes
Decoct to 170 for 10 minutes

Topic smash body mash decoction homebrew

Category Mac

1
answered at

Looks good. The first rest in the 140s will create a fermentable wort, while the later rest around 160 will help create body and foam stability. However, I don't think the rest times are long enough to be practical.

When pulling the decoction, you have to raise it's temperature (possibly slowly so not to overshoot), let it rest for 15 mins, and then also boil for between 15 and 30 mins. With that in mind, the first two rests will have to be at least 45 mins, and that's probably a tight squeeze. Personally, I'd go for 60 mins for each mash rest so you have enough time to perform the decoction properly. Also, both the beta- and alpha-amylase rests are at the lower end of their respective temperature ranges, so more time is needed compared to the familiar single infusion at 152-4.

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