I've done Kesselmaischs for Dunkels.
Are you familiar with the Earl's Decoction mash procedure? It was covered in the decoction talk at HomebrewCon.
I did not.
After reading...
It's similar to a decoction I propose in TMB in which you mash then decoct 85% of the grains, cool it down, and add Distillers malt to finalize the conversion.
I BIAB, so just get the bag out, cool with chiller, add new bag with Distillers and mash normally. You can use water instead, of course.
Distillers has more than twice the DP of a German pils, but probably 4-5 times more beta.
So...
Distillers seems more flexible than an arbitrary base malt.
BTW Sorry didn't go to NHC. See you next time.
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