I'm brewing a hefeweizen this morning and went with a step mash, starting at 122' (another thread to follow).
While I was raising the temp after the protein rest it got me wondering about the differences (any pros and cons) of raising the temp slowly vs a fast water infustion.
I'm using a direct-fire MLT with recirculation, and a lot of people use HERMS/RIMS. These methods raise the temperature rather slowly, 1-2 degrees/min for me. Surely there's a lot going on in the mash during that 20-30 mins from protein to sacc rest.
Is it good, bad, doesn't really matter? Help me understand.