SSS
I was looking at your PM for the Fat Tire and I had a question. Maybe it would be more evident to me, it i had my book with me. Anyhow, I was looking at the Mash profile and I don't understand what step #2 is for. I understand that step is for conversion of the unmodified malts, but if you are already at the desired temp (ie:155F) then why is step 2 needed.
If you are trying to do a mash out, then the temp should be around 165 to turn off the enzymes and stop conversion.
Cheers
Preston