captaineriv
Well-Known Member
I am planning a high gravity Belgian ale that uses a base of German Pilsener malt. The recipe (from "Beer Captured" book) calls for a single infusion mash at 150. From what I've read, it seems that this type of malt generally benefits from a protein rest when brewing certain styles. Is this one of them? If so, would it be best to use multiple infusions or decoctions, or would it not make a difference in this case? It appears Beer Captured tries to use 1-step mash schedules in 99% of their recipes and I usually don't question them since I've only used fully modified 2-row malt in the past, but if your experiences find that other methods would make a better beer when using pilsener malt, I don't mind the extra effort. I'm open for as many different opinions as possible.
captaineriv
captaineriv