I am planning on brewing this NB Oktoberfest on Saturday. Yeah, I know I’m a little late to the Oktoberfest brewing…http://www.northernbrewer.com/documenta ... erfest.pdf
So, I have only done single infusion mashing in a cooler, making multi-step mashes and varying temps pretty tough to hit.
Can you guys give me your input on how important/much better a multi-step mash is versus a single infusion? Should I go to the extra trouble of the multi-step mash? Anyone have a link that would help me with strike water temp/volumes for hitting different mash temps?