I am brewing this on Sat, and will be my 4th all grain, and first lager. What is ideal mash temp for something like this beer? All my ales I just mash around 150 (browns and IPAs).
I should mention I have a HERMS setup. So I can do step mashes.
On nothern brewers Bavarian Helles which is similar, it states a single infusion at 151, and mashout 170...
They also state doing protein 122, then 149, then 158, then mash out 170.
Either are fine with me, is one really better? I heard with these "Better" malts protein rests are not necessary?
Thanks
Trent