How does this decoction mash schedule look?

[Clint04]

I am getting ready to brew a lager with Weyermann Floor-Malted Bohemian Pils malt. Since this is a slightly under-modified malt, I am planning on doing a double decoction mash. In doing research, it looks like the rests temps and times can definitely vary. I was thinking about doing the following, but am open to suggestions:

Protein Rest – 130 degrees for 20 minutes (infusion)

Beta Conversion – 148 degrees for 30 minutes (infusion)

Alpha Conversion – 158 degrees for 30 minutes (decoction)

Mash Out – 167 degrees for 10 minutes (decoction)



Thoughts???

 

[acidrain]

I think your temps are a little high (at the high end of the ranges)
I use 122F for 20, 140F for 40, 155F for 20 for a dryer beer.
Go less at 140F, and more at 155F for maltier.