WheeledGoat
DisMember
So I'm reading "the Bible" (Complete Joy of Homebrewing) and I start reading about mashing. He lists 2 methods that are practical for the homebrewer...
a. 150-158F one-temp mash, for highly modified malts.
b. Step-Mashing, with protein rests and all that jazz. This is supposedly for unmodified malts.
Any grains we're likely to find are going to be modified, right? No reason to do a step mash? Specifically, I'm talking about 2-row and Munich right now, but I'd like to know for future reference if there's any grains out there that would require a Step Mash?
Does anyone actually do Step Mashes? Is there a benefit to be had by doing one even if you're using modified malts?
a. 150-158F one-temp mash, for highly modified malts.
b. Step-Mashing, with protein rests and all that jazz. This is supposedly for unmodified malts.
Any grains we're likely to find are going to be modified, right? No reason to do a step mash? Specifically, I'm talking about 2-row and Munich right now, but I'd like to know for future reference if there's any grains out there that would require a Step Mash?
Does anyone actually do Step Mashes? Is there a benefit to be had by doing one even if you're using modified malts?