A single rest at 153F will span both alpha and beta ranges and will be sufficient for 95+% of your brewing. That said, the best way to know what a particular rest will do is to try it for yourself. It's not going to ruin a beer.
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I have to disagree here. β will be largely inactive at 153 °F. If you are going to choose a single infusion rest temperature, I'd say you are better served choosing a lower temperature.
In the end, single infusion mashing is a very useful compromise, especially given the fact that some people cannot direct fire step mash. Set aside esoteric flavor discussions and the "better or worse" argument between step mashing and single infusion. The true beauty of the step mash is how it gives complete control of the wort composition to the brewer.
One of the greatest overviews I have seen came from an article of Brauwelt that detailed a multi step mash. It talked about ideal β rest temperatures and times, particularly the half life of β amylase at those temperatures:
144 °F (20 minutes gives ~ 46% of β amylase activity)
147 °F for (10 minutes gives ~25% additional of β amylase activity while 10 more minutes here gives ~10% additional β amylase activity)
153 °F (20 minutes. By the time you enter this rest there is no residual β amylase activity, although the ramp from 147 °F to 153 °F will likely net an additional 5% β amylase activity)
162 °F (30 minute α amylase rest. This promotes full body)
171 °F (10 minute mashout promotes glycoproteins and other foam positive substances)
A nice compromise would be 144 °F for 18-20 minutes, 147 °F for 8-10 minutes, Step through 153 °F on the way to 162 °F where you rest for 30 minutes then mashout for 10 minutes at 171 °F.
For a single infusion, a temperature between 147-150 °F may be ideal.