German Brewing

recently started doing two step mash on my lagers. performing infusion step- 145F and around 159-160F.

trying to find the sweet spot to get a wort that ferments out to around 1.008. those of you who target something similar (e.g. Pils), would you shoot for 45-60 minutes at 145F, and 20-30mins at 159-160F?

60 minutes at 143 and 60 at 162.

so the longer alpha rest- did you see contributions in head retention and mouthfeel?

Yea, 60/60 is the standard for us. However one could play with dropping to 70c and do 60 minutes for pils.

thanks. I'm all for trying the 60/60 and see what I think.