Would there be any benefit to doing a Hochkurz step mash (20-30 minute rest in mid 140s, 30-45 minute rest in upper 150’s) for a style like IPA or oatmeal stout or porter? I do this mash schedule for all my lagers and wheat beers, why not IPAs, stouts, porter, and the rest?
My lagers always finish where I like them to, usually in the 1.010 to 1.012 range. But my ales, at times, finish higher, maybe in the 1.016 range. Some beers, like IPA, I’d like to dry out a bit more. Just curious if anyone can think of any draw backs to doing this mash schedule for all beers. It really doesn’t take much more time than, say, mashing at 150 for 75-90 minutes. That may take longer, actually.