Mash Schedule - overview question
I understand that there are so many different factors involved in choosing a mash temperature schedule, but in general what are the benefits of the tremperature variations I keep seeing/reading about ..... for example, below:
step 1 - 30min @ 123*
step 2 - 45min @ 155*
step 3 - 15min @ 168*
step 4 - sparge @ 168-178*
I understand the general concept of the mash, then mash out, then sparge.... but what is that initial cool step for? and should your mash out be the same temperature as your sparge, or should the sparge be higher.
also is 155* a good mashing/conversion temp to get a medium body beer?
Primary: Ancho Smoked Chocolate Pumpkin Pie Porter; Hickory Smoked Bourbon Vanilla Imperial Porter
Secondary: Trippel Double Belgian I.P.A; American-Style Pale Ale
Bottles: Maibock, American Amber, Cran-Apple spiced Cyser, Standard E.S.B., American I.P.A., Cardamom-Citrus Belgian Wit