I've been using Best Pils as my base and have heard from them the last crop has a higher than usual gelatinization temp and recommend a rest at 65c so I've been doing a 20/20/20/10 step mash at 62c, 65,72,76, gives me attenuation in low 80's.
I'm speaking of non-lodo brewing as I haven't used it in that format.Here we go again...
Does anyone know what they are brewing? I was a partial mash brewer last year and now all grain and having a little trouble updating my recipes
It'll give you a toasty, somewhat deeper malt flavor as opposed to the pils alone,ie., a very nice beer.
I'm speaking of non-lodo brewing as I haven't used it in that format.