I am going to make a german pilsner with the following grain bill:
10# Weyermann pilsner
.75# munich malt
.5 # carafoam or carapils
.5# acidulated malt
will be fermnenting with 2nd generation pilsner lager yeast wlp800 (left over from a czech pilsner) or 1st generation southern german lager yeast wlp838
the step mashes are making the brew day too long so I want to try a single infusion mash. For a good german pilsner what temperature should I target. i've been reading any where from 148 to 153?