Kolbach of Weyermann Malts

Ingredients
21

[quote=“beersk, post:16, topic:16409, username:beersk”]

I believe that is where I took it from as I usually do a longer alpha rest. It’s really not a pain to do, like decoctions, so I’ll likely keep doing this mash schedule for my lagers.
/quote]

I started doing the Hockhurz step for my lagers and while I’ve not done a side x side comparison versus a single infusion, i have liked the results so much and it is so easy (for me) to do, that I keep it as a standard practice for lagers.

40min at 145/20 min at 158 for drier beers like pilsner
20min at 145/40 min at 158 for beers like dunkel and marzen

bear in mind, it takes me 20 min to ramp up, so i often strike in at the desired temp, and then begin the rise about 10 min before the end of the step.

22

Paulaner also has their own malting facility.

Thanks, Paul. That sounds like a solid practice. I will try the longer Beta sacc rest next time for a helles. I usually do 20-30 minutes at 144, infuse to 156-158 for 45 minutes.

23

Maybe.  The general info that I’m aware of is that due to the cost of energy and labor, they want to make it as simple as possible.

24

Malting your own malt at the brewery can give you a huge advantage. Of course this would have to be done to scale and fully understand the malting process.