I have mashed in and I'll do a single-step infusion mash. Sounds fancy but this is really the simplest way to make wort: You throw your malt in the kettle and keep the temperature between 65 and 69°C for an hour. This is more common in anglo-saxon styles. I usually use a two-step infusion mash because that gives beers made with continental European malts more body and a better head retention.
