Efficiency Loss Without Protein Rest

[wobdee]

@denny

@wobdee

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I’ve also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don’t know how undermodified malt would make better beer.  I also don’t know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is “better” than a car?  :)  I don’t know that “many” breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don’t know for sure but I’d like to get my hands on some and see.

[wobdee]

@ynotbrusum

@wobdee

Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

I don’t know if you can go by the average? I guess it can change from year to year and its my understanding the info is on the sack for that particular crop. Anyone have a new sack of Best Pils?

[skatz (Stevie)]

@wobdee

@denny

@wobdee

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I’ve also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don’t know how undermodified malt would make better beer.  I also don’t know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is “better” than a car?  :)  I don’t know that “many” breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don’t know for sure but I’d like to get my hands on some and see.

Weyermann Floor Malted Bohemian Pilsner is slightly lower. I think it’s average is 35-38

[system]

@wobdee

@ynotbrusum

@wobdee

Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

I don’t know if you can go by the average? I guess it can change from year to year and its my understanding the info is on the sack for that particular crop. Anyone have a new sack of Best Pils?

http://coa.countrymaltgroup.com/maltlot.asp

Starting typing bzpils in the box and a list of lot numbers will appear.  After choosing a few randomly, they all seem to be > 40.

[wobdee]

Thanks narvin

[hopfenundmalz]

@wobdee

@denny

@wobdee

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I’ve also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don’t know how undermodified malt would make better beer.  I also don’t know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is “better” than a car?  :)  I don’t know that “many” breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don’t know for sure but I’d like to get my hands on some and see.

Weyermann Floor Malted Bohemian Pilsner is slightly lower. I think it’s average is 35-38

Once I found a Weyermann document that said 38.4.

[system]

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

[wobdee]

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

[wobdee]

Here’s the response from Best Malz when I asked them whether  I need a protein rest or not for their Pils malt.
actually there it is no problem to skip the protein rest, the malt is modified enough. If there should be some problems anyway or if you brew a stronger beer, I would recommend to mash in at lower temperatures (38° Celsius) and rise temperature directly to the first rest (64°Celsius). This time of rising up should be enough to solve some more proteins and also to reduce the ß- Glucans.

I hope this will support you,

[system]

@wobdee

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don’t care to actually read the malt analysis

[system]

Todd, add me on Facebook as a friend. I have something you may like. Bryan Rabe.

[denny]

@wobdee

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

There is often a large difference between “what people say” and reality.

[denny]

@rabeb25

@wobdee

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don’t care to actually read the malt analysis

THIS^^^^  It’s so much easier to parrot the conventional wisdom and have other people do your thinking for you!

[hopfenundmalz]

@denny

@rabeb25

@wobdee

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don’t care to actually read the malt analysis

THIS^^^^  It’s so much easier to parrot the conventional wisdom and have other people do your thinking for you!

Then again, not everyone knows how to read a malt analysis sheet.

[denny]

@hopfenundmalz

Then again, not everyone knows how to read a malt analysis sheet.

How hard is it to learn?

[skatz (Stevie)]

Not everybody has access to the malt analysis sheet. If not buying by the sack or the shop doesn’t have the batch number, all they can do is make an assumption.

[system]

@hopfenundmalz

@denny

@rabeb25

@wobdee

@rabeb25

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

This is my current bag of floor malted pils.  41.2.

That’s kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don’t care to actually read the malt analysis

THIS^^^^  It’s so much easier to parrot the conventional wisdom and have other people do your thinking for you!

Then again, not everyone knows how to read a malt analysis sheet.

I would argue this being a necessity for AG brewers.

[hopfenundmalz]

@denny

@hopfenundmalz

Then again, not everyone knows how to read a malt analysis sheet.

How hard is it to learn?

Not hard, but some don’t bother. There is the Malt book by Mallett. I read Noonan’s write up years ago.

http://morebeer.com/brewingtechniques/bmg/noonan.html

[ynotbrusum]

But Jeff and Denny - where do you find the information to do the analysis?  I find fewer and fewer tags on grain bags anymore.  Does the maltster post them in a databank that is accessible by the lot number or some other such means?

[hopfenundmalz]

@ynotbrusum

But Jeff and Denny - where do you find the information to do the analysis?  I find fewer and fewer tags on grain bags anymore.  Does the maltster post them in a databank that is accessible by the lot number or some other such means?

There are lot numbers on the bag you can enter online.
https://bsgcraftbrewing.com/MaltAnalysis

http://coa.countrymaltgroup.com/maltlot.asp