enohcs
Well-Known Member
I'm told that when mashing German pils and Munich, as I will be in a Marzen I will be brewing, that I should mash in at 131 and hold for 20 min before raising to 151 for a 60 min hold (or 90min as I have sometimes read). What is it about these two that requires the protein rest, and an extended sachification hold? Where do I find info about mash considerations for a particular malt?