There is an old mash technique referred to as "hochkurz" mashing, which stems from the German words for "high" and "short". This mash style starts at a higher temperatures than most and stays at each temperature for less time, thus "high temperature" and "short duration" at each temperature stage. The idea in a Hochkurz mash is to mash in two steps. The first step maximizes the beta amylase enzyme activity, and takes place at 145F. It lasts for 30 minutes (up to 45). The second step maximizes alpha amylase enzyme activity, and occurs at 158-162F. It also lasts for 30 minutes (up to 45 if needed to complete conversion). These steps are followed by a traditional mash-out at 170F for 10-15 minutes. This allows the mash to complete in 70-100 minutes. Theoretically, this 70-minute mash will result in a more complete conversion than a single-step mash that runs over a longer period of time, since the Hochkurz mash gives each of the two m...