I am going to try some MFB pils, pale and special aromatic malts. Anyone with experience with these malt have any recommendations for acheiving maxim clarity? Does it require a slight protein rest for brilliant clarity or is it designed for single infusion mashes?
I’ve never used them, but it’s hard to find a modern malt that isn’t okay to use in a single infusion mash.
Thanks. I understand it will convert fine with all mash profiles. I’m asking more about minimizing protein haze.
I’ve used them a lot. Good malts and there’s nothing special you need to do.
I’ve read that some of the Trappist breweries buy French malts. Do you think the MFB pils adds anything to a belgian blonde, triple or golden strong that you wouldn’t get with a belgian or german pilsner malt? Anything in particular you notice as different between MFB and other continental pils malts?
I’ve tested a lot of continental pils malts over the years. Weyermann, Castle, MFB, Durst Best, and a few more I can’t recall right now. I’ve finally settled on Best for both German and Belgian styles…or anything else that needs pils malt. It simply has the best flavor and is dead easy to work with.