Originally Posted by cweston
So I'm reading that single infusion mashing works well for most grain bills: most base grains these days are sufficiently modified to fully convert in single infusion mashes at about 150-156.
So what types of grain bills are NOT well suited for this strategy? Grain bills high in adjuncts, or what?
Under modified malts need multi rest mashes to convert fully. Not many of them sold now I understand. Grain bills high in adjuncts need high enzime malt such as 6 row which has more enzimes than it can use to convert itself and so has an abundance to convert other grains/adjuncts.
There are some benefits to step mashing such as protien degrading features that can be used with most malts, but really aren't nesessary.