shawnduthie
Active Member
I want to know what the difference in flavor is if I do an infusion mash at 65-66C (which has both alpha and beta active) compared to a step mash (start at 61 for 20 minutes and up to 68 for 40 minutes). Would the beer be drier, sweeter, more full bodied with one over the other? Is there an advantage to doing a more complicated step mash?
