Originally Posted by sleighdoh
Ok. Thanks for the input. All of the all grain recipes in that book call for a step mash. Must be his preference. If I were to do a single infusion, how should I determine the mash temp and time? Using software?
You have to experiment and see what works for you. Lower temps, in the 148-151 range, result in a lower FG, while 155 and up results in more long chain proteins, which promote a fuller mouthfeel. If you haven't, try starting with some single infusion mashes to get the hang of it.