Floor malts

[alb]

In two weeks I'm going to be brewing my Sunshine Ale, a nice, balanced little lawnmower beer of Pilsen, wheat, and Carapils, some dried peel of lemon and bitter orange, hopped with Cascade in the boil and Citra in the whirlpool and dry hop. Ferment with Notty. The twist this time around is that I'm using floor malted grains. Never have tried them before. I know I need a protein rest, and I'll do a 90 minute boil. Any other tips or tricks I need to be aware of? I looked around the Borg at previous posts but didn't see anything to give me pause.

[mashani]

My experience is that as long as your not using a bunch of adjunct malts, you will be fine, it will convert just fine, and it should taste great.

[John Sand]

I haven't used floor malt, but I am interested in your results.

[RickBeer]

First I heard of them. I Googled, interesting. Would love to hear a side-by-side, i.e. making the exact same recipe using regular and floor malts, then blind taste testing.