I have a decent running HERMS system and want to make a Belgian Dubbel. I found a recipe I like and it calls for a 2 step decoction (A @ 149F and B @ 170F). Can I accomplish the same "affect" with just doing a regular 1 step? Maybe start @ 149 for 30 mins and then raise to 170 for 30 mins? After that sparge @170 as usual??