I threw that in as a fancy word for single infusion mashing
I.e. a mash that rests at only one temperature.
All that *needs* to be done to make beer is to convert starches into sugars, and that can be done at one single temperature. But in some cases it is beneficial to rest the mash at different temperatures to promote different groups of enzymes and thus conversion reactions. This depends on the grist your are using and certain quality parameters in the wort that you are looking for. This is also where there is lots of debate in home brewing. Just search for "step mashing vs. single infusion" or "decoction mashing vs. single infusion" and sift through the many opinions that brewers have.
Kai