Beer Forum

Anyone ever use this stuff before? I've made several beers using every kind of mash method known, and it always comes out clear, clean, and malty. The Kolbach numbers say it needs a protein rest, but I've done single step infusions with it and so far so good. Also keeps its color when doing a triple decoction (ie not too much darkening), and retains great malt flavors even in an infusion mashing program. Great stuff, but how does it compare to the regularand organic pils malts they make? I can't say as I see much difference in the two, but their website emphatically says that they are different malts, requiring different approaches to mashing. Anyone else have anything to add to this? Enquiring minds need to know!

Prost!

Michel

Where did you find the informantion, including the Kolbach index, for that malt?

Kai

On their website -- http://www.weyermann.de -- although I am suspicious of any numbers that aren't reflective of individual lots.

Prost!

Michel

I have to ask, where exactly? So far I wasn't able to find average specs for the malts on Weyerman's web-site. I had to contact them directly. And when I did this the last time, I didn't see a spec for the bohemian pilsner malt.

Kai

They must have recently changed their web site Kai >:-| Previously they gave lot numbers and anaylyses of their malts. Now it appears that they are just doing a "welcome to our world" kinda site. I was truly shocked to see how lame their site has now become. Too bad, as the prior site had much more helpful info for brewers, and less marketing hype. Btw, I did two different brews using the exact same recipe, just did a step mash (133/154) and a single infusion (152), and found both beers to clear quickly and similarly. However, the step mash tastes maltier, while the color of the single infusion is slighty paler. Of course ymmv, but its damn good stuff regardless!

Prost!

Michel