We all know that in mashing English malt and such, one does a single infusion mash somewhere b/t 149 deg-158 deg. But for lagers, and European beers, there are all sorts of rests, times, and different ways of doing it. Will anyone tell me a good resource to read, or just go ahead and explain it to me, why and when and what for on the use of different temperature infusions. I just need "122 deg does this, it is used with these beers, blah blah." I read a TON of books, and they ALL seem to stay away from just coming out with the facts on this subject.
Books Ive read: David Millers Basic Homebrewing
Designing Great Beers
Various Homebrew Publications on Specific Beer Types