I enjoyed the video. Kudos on fly sparging!! AWESOME fermenter!!! I'm not sure that ale can be produced with single temperature infusion because the brewing method, chemically and enzymatically, cannot produce ale or lager, unless, homebrew malt contains something that allows the various enzymes in malt to work at one temperature, and at one pH, within one hour. A malt spec sheet comes with every bag of malt, which is used in brewing for determining the quality of malt, before purchasing malt. A malt spec sheet provides E Caveat Emptor. Listed on a malt spec sheet are chemical acronyms and numbers that tells a brewer all about the malt. Level of malt modification (Kolbach) and percentage of protein are two important numbers listed on a malt spec sheet. Brewers grade, malt, which is under modified, malt, is 40 Kolbach and lower. Brewers grade, malt contains less than 10 percent protein. Under modified, malt is richer in enzyme content than high modified, malt, and low protein, malt contains more sugar. Homebrew malt can be 52 Kolbach and contain 16 percent protein. The higher the modification, and protein content, the less suitable the malt is for producing ale and lager, but very suitable for making whiskey. Malt spec sheets are online from every malthouse. Weyermann produces under modified, low protein, malt. Gladfield's base malts are under modified. Skagit Malting produces heirloom malt. The recipe recommended two row, Canadian, pale malt. The malthouse that produced the malt wasn't indicated, making it impossible for a brewer to obtain the malt spec sheet. Since, the recipe recommended a temperature used in grain distillation, where only Alpha is needed, it is possible the malt is high modified, distillers malt. If, by chance, the malt is brewers grade, malt, the recipe didn't take advantage of the high quality, malt. To take advantage of the high quality, malt, the recipe would recommend the step mash method, which produces pseudo, ale and lager. The Hochkurz and triple decoction brewing methods produce authentic, ale and lager. Single temperature infusion produces distillers beer, which nothing can be done with to turn it into ale and lager. Amylase works efficiently at 37 (98.6F). At 65, 66, (150F), Alpha releases the highest volume of glucose, as possible, from amylose within one hour. The temperature is used in grain distillation because the more glucose, the more alcohol. Glucose is responsible for primary fermentation, and ABV. The higher the temperature the faster Alpha denatures. The high temperature denatures Beta. Beta is responsible for conversion. Conversion occurs at 60 to 63 (140 to 145F), and during conversion, Beta turns simple sugar, glucose, that Alpha releases from simple starch, amylose, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be primed with sugar, or injected with CO2 to carbonate, when conversion occurs. Due to the way that enzymes function, and chemical precipitation, strike and target temperature are pretty much useless for producing ale. When the homebrew was produced, conversion, dextrinization, and gelatinization was skipped, and when the steps are skipped ale and lager cannot be produced. When the beer was made the richest starch in malt, called amylopectin, was thrown out with the spent mash. Amylopectin is heat resistant, complex starch that make up the tips of malt. Contained in amylopectin are A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, pectin, and a type of protein provides body and mouthfeel in beer. When the starch is thrown away beer falls apart during conditioning, and it is one reason why homebrew is artificially carbonated and drank, green, from boiler to belly in three or four weeks. Amylopectin ends up thrown away because the temperatures used in the infusion method aren't high enough to cause the starch to burst and enter into the mash liquid, before Alpha denatures. The decoction brewing method takes advantage of the starch because when mash is boiling, the starch ruptures, quickly. The boiling mash is added back into the main mash, that is kept at a low temperature to preserve Alpha, and during the rest, Alpha liquefies amylopectin, and dextrinization and gelatinization occurs. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, and that is extremely, rare. Mash out isn't needed in the infusion method, unless it's used for thinning the mash because the long, high temperature rest denatures Alpha. When mash temperature is raised to mash out temperature, amylopectin opens up at the time when Alpha denatured, and starch carry over occurs. Mash out is used in the decoction method, where starch carry over is less of a concern, and because the brewing method preserves enzymes. Test for starch in 30 minutes with Iodine. If the starch liquefied, move on, as nothing more will happen. A brewing system that recirculates a large volume of hot extract through a grain bed for long periods of time causes a condition called over sparge to occur, which extracts tannin. When 2 ltr per minute hot extract recirculates for one hour, 120 ltr hot extract passes through a grain bill sized for the 60 ltr batch of beer. Add to that, the time that hot extract is recirculated to raise mash from 66 to 76-77, and add to that, the ten minute rest. After already recirculating a large volume of hot extract, sparge water is ran through the grain bed. Tannin extraction is a time, temperature, pH thing, and that's why vorlauf is kept within 10 minutes.