I have yet to be convinced that a step mash makes enough difference to be worth it. I still do them from time to time to see if I’ve overlooked anything. I just made back to back batches of German pils, one single infusion and the other step mashed (144/158) with infusions. We’ll see in a few months.
What sort of differences are you looking for? I haven’t done side-by-side comparisons, but I feel like my step-mashed lagers have a rounder, fuller mouthfeel. Obviously, I can’t draw any definitive conclusions based on this, but I do feel like it makes a difference.
Based on something I read recently, the step mash should have more mouthfeel and improved foam. I have yet to notice that in beers I’ve step mashed, but I keep playing with it and adjusting the mash schedule to see if I can tell much difference.
It really depends on the quality of the malt. You’d have to check the lot analysis to be certain. It would be under the section labeled ‘mealy’. If the percentage is down in the low 90s a longer boil time, up to 20 minutes, is appropriate. If you can’t get a lot analysis I wouldn’t be too concerned as in most cases you’ll likely be working with a better quality malt so the 5 minute boil time will work just fine.
Can you expand on this? I’m not familiar with what “mealy” means in this context. What exactly does the percentage represent?
I just did a bit of Googling regarding mealiness/glassiness. I think what you’re getting at – and correct me if I’m wrong – is that a malt for which the mealiness percentage is in the low 90s would need to be boiled longer in a decoction mash in order to access more of the available sugars. This would be the case because a greater percentage of the endosperm is glassy and would require additional boil time to break down. Am I on the right track?
If I’m getting the gist of what you’re saying, then you’re not necessarily advocating for particular boil times as a means of maximizing any potential flavor impact caused by decoction mashing, right?