I've made three beers so far with Castle Pilsner malt. Each time, I get around 60% conversion; about 20% lower than my average. I've used it on its own and with other grains, and I get the same result. Mash schedules I've tried, with more or less the same results: - 149F for two hours, single-infusion - 104 dough in, rest at 149F for 1 hour, mash out - 152F for 90 minutes, single-infusion Has anyone else also had trouble with this grain, and if so, what has been your solution? The specification for this malt claims that it is well-modified, so I haven't been doing a protein rest. Do you? Also, if anyone has any suggestions for other sweet, strongly grain-flavored pilsner malts that convert well, I'd love to hear your opinions.