Sean, nice experiment. You should put that on your blog, then I can point brewers to it when the discussion comes up.
Thanks Kai. I thought I had written it up, but apparently not. And now I can't find my notes.
For your experiment, how long was the 144F rest, and how long was the 158F rest, and how long was the mash overall? And for the reverse, how long was it at 144F?
They were both 90 minute mashes. The traditional schedule would have been roughly 40 min at each temperature. The test mash dropped continuously over that time. I don't think I even tracked temperature vs. time, though. Assuming it was roughly linear, it would have spent about 30 min below 149°F.
Clearly I'll have to re-do this experiment. That could be a good project to keep me occupied between commercials tonight.
What temperatures would be best? Last time I chose 62/70°C for no particular reason. Would going to 60/70°C be expected to yield a more fermentable wort? Or even higher for the alpha rest?