1️⃣ Dough-in / Protein Rest – 52 °C (125 °F) for 10–15 min

Covers protein and beta-glucan breakdown in one shot.

Great for head retention and mash fluidity.

No need to hang around at 49 °C or climb slowly.

2️⃣ Direct heat to Beta-amylase Rest – 63–64 °C (145–147 °F) for 20 min

This is your fermentability builder.

Produces a good base of maltose for a clean, dry finish.

3️⃣ Pull Thick Decoction – 20–30% of mash volume

Heat decoction to 68 °C (154 °F) for 10–15 min to fully convert.

Bring decoction to a boil, boil for 20 min, stirring constantly.

Return decoction to main mash.

4️⃣ Alpha-amylase Rest – Land at ~67–68 °C (153–154 °F) for 20–25 min

Balances body with drinkability.

No need for 66 → 68 → 69 micro-steps — just park here.

5️⃣ Mash-out – Raise to 76 °C (168 °F) for 5–10 min

Stops enzymes, thins mash, preps for lautering.