Avangard Pilsner Malt

Ingredients
21

Nice!

22

I had less Weyermann Pils than I thought, so I got a bag of Avangard Pils at the LHBS. A German Pils will be brewed tomorrow or Saturday depending on the weather report, picking the warmer day.

23

Looks like my local shops are starting to sell this as well. Interested to see what you all are getting out of their malts.

24

So far I’ve used it in a German Pils, an American Barleywine(50/50 with 2 row for base), and a Belgian Dubbel. I even used some of the Avangard Munich in the Dubbel. I haven’t tasted yet, but the efficiency was high.

25

Bought a sack of it this week and brewing up a BoPils - it did seem to have more dough balls than I have seen with other malts - that is hardly an issue, but It could mean stirring out the heat and having to heat up the Mash tun to get it back to the right temp… as it turned out I overshot by a couple degrees, so extra stirring was no problem.  Smells good, so here’s hoping it tastes good too!

26

Bought a bag to try it. No dough balls here. Get a little higher extraction, aroma was very nice.

27

So it seems that it’s a common trend that we all have gotten greater extraction.

28

I have seen that on other forums also.

29

I’ve tasted my German Pils only a week in the keg and I’m very pleased.

30

I’m going to keg mine Tuesday or Wednesday and begin the lagering process. I really have nothing to compare it to since this is my first pilsner that I’ve brewed that wasn’t a kit.

31

I think it is similar to Best. I also have used the Avangard Munich in a Munich Dunkel which is still fermenting and the aroma was nice. The few grains I chewed on were tasty. I plan on making another lager soon with 100% of the Pils to really get an idea of the flavor.

32

My LHBS just got some of this in.  I’m going to pick some up for a Bo-pils, and also take the opportunity to split the batch and compare a couple WYeast strains.

33

Definitely got higher extraction - all other things were pretty much the same as my last batch and post boil, it is definitely higher gravity than the Weyermann’s going into the fermenter.  Waiting on tasting, of course, but if it is comparable to BestMalz, I will be one happy brewer.

34

I wonder if the low prices we are seeing on this malt are going to change once this company has a better foothold in the states.

35

I just picked up a sack of Avangard Munich… Anybody dip into it yet?

36

Made a German pilsner that is lagering now. Will say when it is carbonated.

37

Cool… I just ran out and my LHBS was running a 25% off everything deal. So along with 2 sacks of Briess 2 row for $37 a pop, I got a 55 lb sack of the Avangard Munich for $39… Seemed like a sore peter deal to me.

38

I brewed with Avangard pilsner malt for the first time Saturday, and got the same results as others have posted…I overshot my target OG by 8 points.  Was trying for a 1.066 mai-bock, ended up with 1.074.

FWIW, here is the recipe:

11 gallons

20 lbs. Avangard pils
8 lbs. Best munich
1 lb. Weyermann melanoidin
1 lb. Weyermann caravienne

Mashed in at 146-150°F. After 60 minutes, slowly raised the mash temperature up to 158°F over 30 minutes.

3 oz. Hallertauer Mittelfrueh FWH
3 oz. Tettnanger 60 min
2 oz. Tettnanger knockout (should be around 25 IBUs)

Kegged 10 gallons of Bohemian pilsner from two 6.5 gallon Better Bottle primaries, and added the mai-bock wort directly on the WY2001 Urquell and WY2308 Munich yeast cakes.

39

So if you were aiming for a maibock, but ended up that much over your gravity is it a double maibock now? A mai maibock if you will?

40

Maibe, maibe not