Originally Posted by SpanishCastleAle
Just try to hit your temps and adjust the length of the 64C rest. I would also shorten the protein rest a little but that's just me.
is something I found a while back that had some good Czech Pils info. Note how full-bodied Pilsner Urquell is compared to others.
Thanks for that presentation, good stuff!
The mash temperatures for PU mentioned in that one (95, 122, 149 and 168) differs from the ones in this article (95, 127, 143 and 163):
Think I'll try the one from the presentation on my next attempt.
What times would be appropriate for the mash steps?
I want to nail this Czech Pilsener since it's a delicious beer and my water is very soft and close to what they have in Plzen so it's the appropriate style to brew with the local water.