I was looking at some of Kai's notes on german pilsner, and came across one of his mash schedules for german pils. It involves a two step mash, with 1.3qt/lb water at 145F for about 45minutes, then an infusion to bring mash thickness up to 2.00qt/lb and 160F for another 45 minutes. followed by batch sparge of 4.00 gal.
I have not done this before, and curious about how this might impact the fermentability / body of the beer....i would normally target 1.010 or lower for my pils with single infusion around 149-150F.
recipe is 95.4% pils, 2.3% carafoam, 2.3% melanoidin.
I'm also going with his soft water profile: