Like many homebrewers, I have been doing a single-step infusion mash and using temperature to tune my ratio of fermentable to unfermentable sugars. I mash out at 170F to stop enzyme activity, and always end up with excellent beer.
I also understand that alpha amylase and beta amylase have different, albeit somewhat overlapping, activity temperature ranges. Does anyone do a multi-step infusion to make better use of the activity temperature ranges? What are the advantages?