Crazyirishman34 said:
My grist is pilsner 98%, aromatic 1%. carapils 1%. What i am trying to do is get the most fermentible wort as possible.
Carapils runs counter to fermentability. It's main goal is to add body and head retention. Residual body is the exact opposite of fermentability.
OTOH, you're using malt. That means you want some flavor, right? Of course! Otherwise, you may as well substitute sugar for the malt and just make alcopop.
So, instead of "most fermentable," I'll go with "dry finish." This leaves plenty of room for body and aftertaste without too much malt sweetness. That definition also matches the grist you've described.
So right now I have a mash profile of 122F for 30min, 148 for 75min, 158 for 20min, 170 for 10min.
Would that work or can you think of a better way to go?
What follows are mash guidelines, not hard & fast rules. Try the mash schedule, but with the same grist, try others and see if there is any appreciable difference.
Assuming you're going to get the correct mash pH of about 5.3 without acidifying the mash, the protein rest of 122F is unnecessary. With the exception of Chit and Bohemian Pils malts, what's available is fully modified and doesn't get enough from a protein rest to carry over into the beer at homebrewer efficiency of 70-80%.
The 148F rest will give you the most fermentable wort and a crisp, dry finish. The time is longer than needed, if the pH is correct, perhaps 40 to 60 minutes is enough. If pH is high or low, a little extra time helps.
My flagship beer is an Export Pilsner at 5.5% that finishes out at 1.010. I happen to use 151F as my target mash temp and when the mash goes a little long (>50 min), we end up with low finishing gravity. During vorlauf, we add heat and target 168F for mashout. I get full conversion and net out at 94% mash efficiency. In my case, the single rest and mashout give me the profile I want.