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  1. E

    Is there any reason to perform a step mash in the saccharification range?

    I recently made a Lager with multiple temperature rests. I chose not to do an acid rest as I am using heavily modified grains (20 lbs German 2-row pale). I chose to spend 15 minutes at 146 then I increased the temperature of my mash to 156 for 50 minutes. I probably spent closer to 60-70...
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