[denny]

Not to push the technical side too much, but the two enzymes at work here have different temperature sweet spots.  They also act on starches differently, so some advocate starting at a lower temperature of 144F for a portion of the mash period and then increasing the temperature to around 158-162F for the next portion.  Optionally some do a mash out to stop the enzyme activity @ around 168-170F.

You are correct of course.  That said, these are advanced topics, which advanced homebrewers should understand but even them some advanced homebrewers don't use much if at all.

Cheers.   

Lately I've been brewing a beer with that may schedule, then doing the same one as a single infusion.  Damned if I can tell a difference.

I notice a difference in head retention and clarity.

Not me.  Maybe the malts we're using?

[Cliffs]

Not to push the technical side too much, but the two enzymes at work here have different temperature sweet spots.  They also act on starches differently, so some advocate starting at a lower temperature of 144F for a portion of the mash period and then increasing the temperature to around 158-162F for the next portion.  Optionally some do a mash out to stop the enzyme activity @ around 168-170F.

You are correct of course.  That said, these are advanced topics, which advanced homebrewers should understand but even them some advanced homebrewers don't use much if at all.

Cheers.   

Lately I've been brewing a beer with that may schedule, then doing the same one as a single infusion.  Damned if I can tell a difference.

I notice a difference in head retention and clarity.

Not me.  Maybe the malts we're using?

could be, who knows.

[BrewBama]

As another data point: I don’t have a problem with foam stability or clarity using single infusion. I normally use Rahr Standard 2-row.




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[denny]

As another data point: I don’t have a problem with foam stability or clarity using single infusion. I normally use Rahr Standard 2-row.




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That's one of the ones I use, too.

[Thirsty_Monk]

When I look at the malt data, I decide what mash schedule to use.

Yep, that's the logical way to do it.  But does that mean that none of the malt I have benefits from a step mash?  And then there are the people who do it religiously and claim the see a difference.

I hate to say it but i agree with Denny.

I started with step mashing but these days i just single infuse.

Using good flavorful malt is more important then step process.

[goose]

When I look at the malt data, I decide what mash schedule to use.

Yep, that's the logical way to do it.  But does that mean that none of the malt I have benefits from a step mash?  And then there are the people who do it religiously and claim the see a difference.

I hate to say it but i agree with Denny.

I started with step mashing but these days i just single infuse.

Using good flavorful malt is more important then step process.

The only beer in which I do a step mash is my Helles and I do that because I read Horst Dornbush's style book on Bavarian Helles and liked the results.  All others are single infusions.  I did decoctions mashes (single, double, and triple) with my Helles a few times and didn't see any real difference in flavor (I know this is contrary to what was presented in the Lager Techniques seminar at this year's virtual Homebrew Con).  Whether the step mash is better than just doing a single infusion, I am not sure it really makes that much difference, but the beer tastes good and that's all that matters.

As Denny and Thirsty Monk have said, the choice of flavorful malts is more important and I totally agree.  If I am making Helles, for example, I use continental malts for the flavor profile to more accurately recreate the style.

[hopfenundmalz]

When I look at the malt data, I decide what mash schedule to use.

Yep, that's the logical way to do it.  But does that mean that none of the malt I have benefits from a step mash?  And then there are the people who do it religiously and claim the see a difference.

I hate to say it but i agree with Denny.

I started with step mashing but these days i just single infuse.

Using good flavorful malt is more important then step process.

For "hot" NA malts, I've been mashing at 158F.

I've got some Chevallier malt, that will be at 149F.

German malts typically get step mashes. Some years back I got some Durst Turbo Pils, which was marketed as being good for infusion mashes, and it was.

[denny]

When I look at the malt data, I decide what mash schedule to use.

Yep, that's the logical way to do it.  But does that mean that none of the malt I have benefits from a step mash?  And then there are the people who do it religiously and claim the see a difference.

I hate to say it but i agree with Denny.

I started with step mashing but these days i just single infuse.

Using good flavorful malt is more important then step process.

You hate to say it?  Thanks.