Question on temp

[Tutor]

I've crossposted this on another forum:

I'm planning on brewing Charlie P's "Silver Dollar Porter" recipe tomorrow (all grain). The recipe calls for 10lbs of grain... adding 2.5 gals of 130* water and resting 20 minutes then adding 200* water to achieve 150* resting another 15 minutes, then bumping up the temp to 158* for 20 minutes (guess that would be more 200* water for that). Finally sparging with 5gal of 170* water.

Question is if I need to do this or if I could do the 60 minute 154* single mash instead? I understand the reasoning of why steps were taken... in the past... but wondered if they were still needed with better grains used now...?

TIA (Thanks in Advance)
Tutor

[Speyedr]

You'll be fine doing a single infusion. No need to make it more complicated.

Just an FYI, the reason for these rests is not because of the diastatic power of the malts. The 133f rest is Charlie's "Head" rest, or as some of us call it, "The Papazian Rest", which helps head retention. The other two are normal Sach. and Mash out rests.

His rests ARE helpful and I (and others on this site) have used them successfully. That said, you will do fine with a single infusion at 154f if you can't or don't want to bother with all of the trouble.

Good Brew!

Rob