What Styles Benefit Most From a Step Mash?

[tennesseean_87]

Test batch for my new eBIAB system should be going down tomorrow. If all goes well, I should be able to do easy step mashes via recirculating direct fired PID control. I'm excited to utilize this new functionality, so what should I brew?

 

[m00ps]

Hefeweizens traditionally use a ferulic acid rest to create compounds that the yeast turn into more banana and clove esters. A lot of traditional belgians also do a number of steps or a slow ramp

 

[beersk]

Helles, Kolsch, Pilsner, Vienna lager, Oktoberfest, Bock, Alt, Hefeweizen, etc...basically every German style.

 

[bigdaddybrew]

Step mashes seem to have fallen out of favor because today's barley processors produce well modified malt. Decoctions on the other hand are still mentioned as beneficial for producing the flavor of traditional German styles. At least that's what "they" say.

 

[TheBigLebrewsk1]

Belgians.

 

[Qhrumphf]

Step mashes are big time traditional for Continental beer styles, both German and Belgian. The fully modified modern malts argument means you don't necessarily HAVE to step mash any more, but I've found it helpful for getting a beer that's both fully attenuated and still has a good body. Getting a Belgian beer dry enough without it seeing thin can be challenging. Sugar helps. But so does the 145-158-168 mash schedule (I usually start with a floor malted Pilsner malt that's a little on the less modified side, so I do usually employ a short protein rest as well).

 

[tennesseean_87]

Thanks for the answers, everyone. I will have to look into particular mash schedules since most recipes I see are for single infusion. Once I get my new system sorted I plan on a split batch of tripel and either pilsner or helles (see link in my signature). Maybe that would be a good mash to step.