Not sure if this thread would be better in the "All Grain Mash" section, but I thought I'd pick the brains of the scientists amongst us.
I'm brewing an all-grain tripel this weekend. I've only brewed about 5 or 6 all grain beers so far (a recent convert from extract), so I'm still a novice. However, for all of my earlier beers, I used a step mash. In BLAM, however, Stan suggests using a single infusion mash at 146° for Belgian ales. Why? What would this do? What's the advantages either way?
I'm brewing an all-grain tripel this weekend. I've only brewed about 5 or 6 all grain beers so far (a recent convert from extract), so I'm still a novice. However, for all of my earlier beers, I used a step mash. In BLAM, however, Stan suggests using a single infusion mash at 146° for Belgian ales. Why? What would this do? What's the advantages either way?