The Malt & Mash Regime Behind an Award-Winning Helles

[@Waymeytc]

German Malt 👍The really best on Earth. Very robust, you can do everything with it in the mash tun, means the brewer have fully controll about the brew. You really know how to get out the best from our malts. Perfectly explained the german style brewing art. 122°F is really low for Protein rest. If you mash over 128°F, you can lengthen the Protein rest to make more Protein soluble for more head and body. Nice Greetings and good luck from northern Germany! Allzeit gut Sud! 🍺

[@andrewsouza4925]

Moravian malt is the equal to the German malt. I’ve used both and I can say they are both high quality.