Mash Infusions

[MrFeltimo]

Im a little confused.
When would i do a multipul infusion? That is every mash that i have done so far have been the single infusion, sacch rest at 152-154 range.
What would change (in the grain bill) for me top do a multipul temp mash? Trust me, in still new to this so complicating thing at this point isn't really my objective.
What benifits would i get?

Thanks

 

[gwapogorilla]

Once you get into wheat/rye beers, beers using 6 row malt, or even a few of the expensive import grains, you will need to do protein rests.

Some folks also like to dough in at a low temp, say 104*, to extract a few more enzymes.

I think just about everyone starts AG with single infusion. Once you get comfortable, get all of your software calibrated and adjusted, you'll feel compelled to push yourself a little further and learn new things. Or at least, that's what's been happening to me lately.

Go at your own pace and have fun!:rockin:

 

[pjj2ba]

I use step mashes. By changing the times of the various rests I can really tweak the body of the beer in whatever direction I like. With step mashing it is possible to make a highly fermentable wort that still has a fair bit of dextrins to provide body