I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some research I found that with today's highly modified malts, these more complex mash schedules are not necessary. So my first question is, is this true? Can I just forego the rest temperature and go for the final mash temp?
Second, if the overall opinion is that this rest is necessary, It makes me curious about water to grist ratio. Are you supposed to dough in at a lower ratio so that when you step up your temperature with some hot water to hit your mash temp that you end up with the desired ratio? Or do you do you dough in at the lower temp with the correct ratio, then when you bump up the temp, let the ratio slide so you have a higher water to grist ratio?
Thank you for all your help!