I am curtious to hear, umm read, thoughts/speculations from the panel on the microscopic (enzymatic, protenatious, acidification, etc...)impact between two popular methods of mashing.
The first (derived by Conrad and Fix) employs a cold dough-in, recirculation, and direct heat to the target rest temperature. Essentially involving a drive by scenario through all the subsequent rest stages up to the target for an indeterminate amount of time (dependent on the heating efficiency of the system and the btu's applied).
The second involves Infusion of a large mass of water at temps above the threshold of denaturization with the result of heating loss in the mass of grain to the target rest temp.
No doubt there is some level of chemical reaction and enzymatic response, perhaps insignifigant in the big picture, but what is that level and what is likely occuring within the two methods?