Mashing temperatures

[Cambrinus]

Hi all,

'Quick' question on mashing temperatures....
I'm planning a belgian pale ale. I would normally use a single step mash at a fairly low temperature (66-67). This would ferment down to 1,005/7. I'm quite happy with the results.

Now I try to understand the basics of step mashing and the different enzymes being broken down in various temperature ranges.
Looking on the web I see few people suggest to mash at 62C for 20 mins followed by a 70 mins on 68C.
What would the benefit be for this mash schedule as oppose to single step mash at 67C? As I thought 62-67C range would be the [ch946]-Amylase rest....

Thanks,

-F

[Cambrinus]

Cheers Tube,

yes, that's what I thought. Very little gain, if any.

I'll be using a generic Pilsner malt. Likely from the UK.

Thanks a million,

-F