A traditional mashing tequnique where a thick portion (mostly grain, less liquid) of the mash is drawn off, boiled and added back to the main mash. Decoction may be performed several times during the mash as part of a step mash routine as well as to contribute body and complexity to the beer.

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Can boiling the entire mash achieve results similar to decoction?

With an automated mash setup, it could be fairly easy to bring the mash to a boil and cool it. I'm wondering if this could be used to replicate the results of a decoction. If mash thickness is ...