I’ve been reading about common mistakes with Belgian beers and it’s been noted that a “real” Belgian beer requires a step mash. The reason given for this is that apparently this is required for good head formation and retention.
The article also mentions that this will only work with under modified malts and not your typical well modified pilsner.
Given that malting effectively does the same job as a protein rest step (gets the enzymes churning away) what is the benefit?
To put this another way, what’s the difference between a well modified malt and single temp vs an under modified malt and step mash?