Has anybody used the Weyermann Barke pils malt? Supposedly an heirloom variety resurrected. A bit darker than other pils Kolbacj listed at 36-41.5, so I think I can get away with a single infusion mash. Any tips from anyone who’s used it?
The only person I know who’s used it is Bryan. I’d like to try it, it is a tad on the pricey side though.
They sent me a sample, so I I’m gonna use it as 100% of the grist.
On the tour last Nov. they talked about Barke and its low color and superior flavor. It is a heratige malt from way back in 1996!
Another is Steffi, that Sierra Nevada had in their Oktoberfest last fall.
Barke is in here, Steffi is not. Form the Brewing Malt Society - my translation.
http://www.braugerstengemeinschaft.de/admin/ImageServer.php?download=true&ID=f3179a183@braugerstengemeinschaft
I had read that on the train from Frankfurt to Bamberg. I even stayed awake.
Approximately 60% of the quality properties of a beer are the result of the use of 100% top-quality brewing malt in its production.
What I’m hearing is “60% of the time, it works every time!”
I have a sack I’ve only recently started using. My first beer with it is currently kegged and waiting for a tap to open up. Flavor is good/typical pilsner flavor. Color does not appear to be darker than, say, Avangard Pils. Unfortunately, I haven’t sampled enough of the first beer to give much more than that.
Here’s the lot analysis from my bag: http://www.weyermann.de/pdf_analyses/Q180-001360-01.pdf
I’ve done both stepped and single infusion with it. The stepped (148/158/168) resulted in much higher efficiency than usual but it may have been the rice adjunct that I used as well. I also saw a slight increase in efficiency on a separate batch that used 15% Barke Pils. I suspect that the potential is higher for this lot than typical but I’m waiting for another mostly-barke beer before making this decision for this bag. This ‘higher potential’ occurred once before with my first bag of Avangard Pilsner, but subsequent bags did not stay that way.
Hope this helps.
Thanks, everybody! Can’t wait to brew with it.
The malt really doesn’t matter if the process is flawed. And yes I was the first Homebrewer in the states with it( that I know of).
stay classy, san diego.
I used the Barke Munich and Vienna (regular Weyermann pils though) in a marzen recently. hockhurz step mashed. its an incredible beer, but is it incredible because of the Barke? Not sure.
i’ll buy it again for sure.
So, what I’m hearing is it’s basically the “maris otter” of German barley? (Not in flavor, but in essence.)
Yes, but only 20 years old. Not 1960s old like MO. Not 1820s old like Chevallier - dang that was a tasty beer at Bell’s.
Oh boy…
And it’s priced like floor malted maris otter too, which is why I haven’t picked any up yet.
Well, then, thank God my process isn’t flawed.
That’s what you think Denny. You have flaws in your process that your not even aware of.
Process is determined by goals and outcome. In order for Bryan to say that my process is flawed, he’d have to know what my goals are and how the beers comes out. Neither of which he does. In addition, this is HOMEbrewing. We each get to define the goals and methods for ourselves. His goals are not necessarily my goals so he only gets to define his own process, not mine or anyone else’s.
Just picked up some to brew pils with 100% of this. Should be at it next two weeks.
Denny did you brew with this yet? Mine arrives this week and brewing with it this weekend.
Not yet, but if I’mlucky by the end of the week. Plan on my usual 148 mash for 90 min.
Nice. Doing a 60/60 hochkurz , northern German pils with 40ibu. Can’t wait to see how it tastes.