Belgian Golden Strong

I imagine that’s true. I’m just a homebrewer reading about styles I drank while in Europe. I fall into the “the simplicity of single infusion far outweighs any possible benefit from step mashing, even if it makes a difference. To each their own” camp.

If interested ck out: It’s all in the Details by D. Jamil Zainasheff in Brewing Classic Styles.  He specifies a 149*F single infusion.

…and in Brew Like a Monk, in the recipe Vinnie Cilurzo’s Strong Golden Ale, Mash: 151-152° F is specified.

Then of course there’s information like this: Step Mash vs. Single Infusion | exBEERiment Results!

https://r.tapatalk.com/shareLink?url=https%3A%2F%2Fwww.homebrewersassociation.org%2Fforum%2Findex.php%3Ftopic%3D26503&share_tid=26503&share_fid=40079&share_type=t

…resulting in quotes like this: