Wondering with the sort of mash we aim for would it benifit to use the alpha amylase in the grain up by first step at 68-69c to chop the long strain "starch's"? Up. Then lower the temp with some cold water then add beta amalyse extract (the stuff in the grain will denature with the higher temp step) and then mash at lower 63 for couple hours? Will it make a considerable difference in yield over a single step mash?
I was reading the with beer mashing for longer timeframe at 63 will lead to a drier more completly fermented beer than mashing at 65. But not sure if this means higher yield.
Or should i stick to single step mash at 65?