I think there may have been a couple points lost in translation, this and the boiling temperature. I suppose 2-row European malt could be one of those things I’ve always taken for granted.
I found a nice history lesson about Briess when I tried to google Moravian malt:
I had never heard that, so had to ask.
Some Google turned this up. Weyermann’s Bohemian Pils are the Hanka variety, which comes from-
“Most of our base malts are made from derivatives of the “Hanna” strain of two row barley from Germany and the Czech Republic.”
Source = Heater Allen Brewery in McMinnville OR.
Hanka variety is Moravian barley.
Name is derived from Hana - Bohemian region where this barley is grown. It is around Olomouc.
Weyernmann buys Hanka and then malt it in Banberg.
To my opinion this malt is as close to bohemian malt you could get here in US but is is still too clean for real bohemian malt.
Bohemian malt is more chewy and more sweet then weyermann’s Bohemian Pilsner malt.
I did not have chance to use Weyernmann floor malted Bohemian Pilsner malt.