Help brewing a pils

Thank you. Do the short chain proteins have any effect either way?

 

Ryan covered it. For modern malts you just need a little time at the higher range.

 

Weyermann Bohemian Pilsner is not completely modified...Every recipe on Weyermann's recipe site calls for a step mash...I admit...I'm confused...

 

If I understand correctly, what I think they're saying is that if you have unmodified malts (or high-protein malts) you need to do a protein rest in the lower part of the protein rest range (113-128 F). If you have undermodified malts (German and Czech malts), it is beneficial to do a protein rest in the higher part of the range (optimally 131-133 F). If you have fully modified malts (most North American and British malts), you do not need a protein rest at all. Weyermann Bohemian Pilsner malt is undermodified (not completely modified), so needs a protein rest in the higher part of the range. Please correct me if I'm wrong.

 

The Kohlbach index says it is fully modified.
That is the floor malted, I need to look up the regular Bohemian.

 

I looked up the Weyermann specs for their malts.

Undermodified malts have Kohlbach indexes of 30 to 35.

The lowest spec was the Barke Pils, at a minimum of 36. The Bohemian malts are 38 minimum.