0 Replies Latest reply on Nov 6, 2010 11:28 AM by Christopher Rappleye

    Single vs Multi Step Infusion

    Christopher Rappleye

      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?