East Coast Yeast

yeah, not fully comfortable with it.
instead, i might just boil for 2+ hours.
i asked Jean at Cantillon about his mashing and why he still does it. he basically said "because it works. other methods may work, but we're not going to find out".

 

A long boil won't give you the same benefits as a turbid mash, or even a decoction mash for that matter, because the turbid mash will give you a protein rest and some long chain sugars at the higher sacc rest in addition to the unconverted starch content you will get with the portion you are pulling out and heating above conversion temps.

If no decoction or turbid mash I'd recommend a step mash or infusion mash that clears all of the same rest periods and then add a tablespoon or two of wheat flour near the end of the boil to put some unconverted starch back in the wort.