Making my first-partial, a Kolsch, and just have a few questions....

[cutchemist42]

So I have my German Pils malt which is Weyermann. Just wondering though, does this malt require a protein rest and if so, at what temp?

Also, based on another recipe I saw here, it only said to single-infusion mash at 151F for 60 mins.

What should I do going ahead? Thanks!!

 

[Timay3977]

That is a well modified malt and sure not need a protein rest a single step infusion around 150 should be fine