The mashing section, while useful, is incorrect in the statement there are solely two main methods for mashing. In general, you can mind multiple examples of mash schedules that exist beyond decoction and single-infusion. Outside of certain breweries in the world, most brewers do not employ a laborious decoction mash into their beers (which are predominantly lagers). However, a much more common procedure is called a step mash. A step mash follows half of the same basic theory of decoction (heating up something to raise up the mash temperature) however, typically it is done by raising the temperature of the mash itself, or by boiling water infusions.
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