Spent the last few days at the Australian homebrew conference. The concept that kept coming up was the idea that mashing schedules no longer matter for modern malt made for craft or macro brewers. It is just so full of enzymes and highly modified that step mashing, decoction, mashing low or mashing high doesn't really matter. 80% of the extract will be done in 15 minutes regardless of what you do. So all you're doing is fiddling around with how much of that last 20% you get out. The person who spent the most time talking about how mashing parameters mattered was a researcher that spent his whole talk focused on that last 20% and completely ignored that 80% of the extract was done at 15 minutes for temperatures from 62C - 70C (143 - 158F). Probably because the biggest consumers of his research are the macros looking to eek that extra 1-2% efficiency out of their process. Me, I'd prefer to drop my efficiency in the calculator by 5% and pay the extra cents (or dollars for the high gravity stuff). So for me I'm thinking of just mashing at 65C (149F) for everything from now on. If I'm after relatively unfermentable I'll cut the mash short (probably 30 minutes) but I'll be adding in the insurance of a relatively unfermetable malt as well. If I'm after extremely fermentable I'll just grab a book and leave it for 90 minutes. Other than those variations it's really just sounding like I'm kidding myself I can change the wort through mashing. Anybody have any thoughts/evidence on giving up on the variations of mashing?