Nope. I do a longer mash for the added fermentability. I never do an iodine test.
den - for a pils, what kind of attentuation are you looking for and getting? I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?
Boy, Paul, I'd say it's up to your tastes. Without looking at my notes I can't tell you what I'm getting, but I do like a dry pils. Extending the mash to 90 min. doesn't make a huge difference, but I want to give myself every advantage I can. And this is German pils, not Bopils.