So earlier this spring I decided to make step-mashing a priority in my brew day — I do temperature rests at most of the various extraction points, 15-30 minute protein rest, 30 minutes for beta conversions, 30 minutes for alpha conversions, a 10-minute mash-out, and then sparging for as long as it takes. By-in-large, my results have been great and achieve both high efficiency and great-tasting beer in the process. And if I don't adjust my sparge water for my efficiency, I can also boost my ABV if I choose to as well.
But my question is about beer styles and when it may not be appropriate to do a step mash? Are there beer styles or traditions that lend themselves to a single rest or something other than what I've described in my current step mash process? I don't pretend to be well-versed in all the different BJCP styles, but at least know that so far I've had great results with a complete step mash. But I am just curious if there are beer styles that call for specific mash processes, like no lower beta rest and only higher temperature alpha conversions, or vice versa.
Your thoughts and input is appreciated. Thanks!