Following up on the single infusion versus decoction discussion, how about step infusion versus decoction. I can add heat directly to my mash tun (induction heated - no scorching) so I'm contemplating doing a step mash for a Kolsch I have planned. What are the claimed benefits to this method? I'm thinking about doing this simply because I can and was just wondering what the percieved benfits might be.
There won't be any caramelization as possible with decocting. I'm thinking it might help to ward off any chill haze. Anything else? Better efficiency?
I'm thinking to mash in a 130 for 10-20 min that raise the mash up to 148 for an hour, or maybe 148 for 45min and then 156 for 15 min, then mash out at 168
There won't be any caramelization as possible with decocting. I'm thinking it might help to ward off any chill haze. Anything else? Better efficiency?
I'm thinking to mash in a 130 for 10-20 min that raise the mash up to 148 for an hour, or maybe 148 for 45min and then 156 for 15 min, then mash out at 168