Blond Belgian: Step or Single Infusion?

[anday6]

I'm doing a Belgian blond/golden strong (1.070 OG) and I can't decide if a step mash would be benefitial or not. I am either going to do a single step at 150degF or do a step mash. I was thinking to mash in around 130degF for a protein rest for some better head retention, then come up to 145deg and 152deg for a very fermentable wort. The recipe is below, so what's everyone's opinion?

Belgian Strong Blonde
OG 1.070
FG (est) 1.005
ABV 8.2%
IBUs 28
5.5 gal into fermenter
Fairly soft water after distilled dilution

75% Pilsner
8% Wheat Malt
4% Flaked Oats
4% Cara-Hell
8% Cane Sugar
FWH - 1/4oz Styrian Golding
60min - 17ibu Motueka
10min - 1/4oz Styrian & 1/2oz Motueka
Whirlpool - 1/2oz Styrian & 1 1/2oz Motueka

Huge Pitch of WLP550 (64deg for a day, then 68-70deg to finish)

Thanks for the help Army!
Andy

[brewinhard]

I think you would be fine with a single infusion mash. But then again I am usually up for the easy way out unless it will dramatically improve my beer. You already have some wheat malt in there for improved head retention so a step mash might not be needed. What type of pilsner malt are you using? Some pilsner malts benefit from a short rest to improve clarity if that is what you are after.

[anday6]

The shop calls it 'Belgian' pils, so I'm guessing dingeman's or castle. Pretty well modified either way. I think I'm gonna do a quick 135deg protein rest for the clarity and head.

I also haven't done a step mash in a while and I want to do a helles soon with some less modified malt. So practice will help.

Cheers.