« on: March 24, 2015, 11:23:51 AM »
I couldn't tell any difference from a single infusion at 148 for 90 min.
So just to clarify- no difference in body, malt character, head retention, or anything else as compared to a single infusion mash?
This is what I intend to be looking for with a recipe I've made many time with single infusion at 148-149f.
I did rests @ 145 and 158 for German pils before and noticed very little difference body and flavor wise to the 148/90 min single infusion. Head retention may have been a little better with the step, maybe not. I'm sure step mashers probably feel differently.