Weyermann Bohemian Floor Malted Bohemian Malt DP

Brewing Processes
1

Hello every one :slight_smile:

Well went to the my local brew store to get my ingredients for a Milk Stout
they were out of the main malt I was going to use: Dinglemans Pilsner malt

Instead the brew store  staff substituted  Weyermann Floor Malted Bohemian malt

Im worried about the DP of this malt  :frowning: -  Note: I  mash in/ mash out in Round water cooler 10 gallon
Planned Mash schedule 60/70 mins @ 154F - 1.55qts water/ lb of grain
60 min boil…
should I go to a 90min mash with 90 min boil???

Heres the grist, Milk stout

54.5% - 6 lbs Weyermann Floor malted Bohemian Pilsner 1.8L
11.4% - 2lbs Dark Munich weyermann 10L
11.4% - 1.25lb Flaked Barley
4.5% - 0.5lb Uk crystal 60
6.8% - 0.75lb  Uk Choc. Malt 425L
4.5% - 0.5lb Patagonia Negra Malt 340L

2

I can’t say anything definitive but my guess is you will have no problems. I no-sparge (BIAB) mashed a 1.050 saison 147ºF for 45 min and 158ºF for 20 min. and got conversion at 100% of potential. The grist was as follows.

85% Wey. Floor Malted Pils
10% Flaked Wheat
5% Flaked Oats

3

My question is : does this stuff still need to be step mashed, or has it been modified enough nowadays to not need the step mash ? I used to read comments from various retailers saying that it needed step mashed. I don’t see those comments now from retailers.

4

I have step mashed it and single infused it both with predictability and success. I have heard of others doing both with no problems. I know Weyermann has a recommended step mashing schedule that they propose using on a czech pils. Is it absolutely necessary? I cannot answer.

5

If you’ve single infused it with good results that answers my question. Thanks for the info !

6
  • 1 to the above. I have always avoided it due to weyermanns recommendation to step mash, but from what I have heard it’s not a problem to use a single infusion. I have heard the character of he floor malted stuff is nice, so I might need to give it a go soon.
7

Weyermann makes no mention of needing a step mash on their website currently and states that it can be used up to 100% of your grist.

Personally, I used this for all my lagers until about a year ago when I got a good deal on a sack of Avangard. I did a single infusion at 153F every time and never had conversion or attenuation issues.

8

Just wanted to Thank Every one for their responses :slight_smile:

I read on other forums  as well that can be single infused/ mashed… :slight_smile:

I wasn’t about to do the “decoration gigamus infisionous step ladder mashing procedure”  **  :wink: Nahhhh got  things to do and people to see…**
LOL
Im going back to brew shop and get some more  for a smooth robust porter… Im making along with the milk stout …

BUT thank you every one!!!

9

Here are three analysis sheets from sacs I scanned:

10

the pictures don’t show up

11

Here is my lot of bopils.

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

12

I was wanting to buy the Weyermann last weekend and the salesman insisted that the Dingemans was the floor malted. I didn’t think that was right but listened to him anyway. Wrong  :-\

I like the Wyermann. I think it adds just a wee bit more to the beer than other pilsners

13

brewing a pils this weekend with it…love it and been awhile since i’ve used it.

14

Great info, thanks for sharing. Kohlbach Index of 41.2%, so it’s pretty well-modified. Seems to match my experience with this malt.

15

That said, I really dislike this malt. Its indeed well modified,with the high kolbach and low protein. I get funk from this… Wet hay and apple peel, I call it “dirty”.

16

Was it perhaps bad before you used it?  As a data-point, I taste malts before buying and using and this has been a go-to base malt for me.  No problems.

17

probably the guy floor malting that lot was American and not German  :o

18

No, it was fresh and brewed properly. I am not alone. Many Brewers in my circle from across the US claim the same. I guess if you can’t taste it all the more power to ya’ll!

19

My beers were in front of a lot of people this summer, some professional.  That kind of tasting feedback never came up.  Most kindly, please think of it as a data-point in the field, less “if you can’t this then you” kinda thing.

20

They show up when I look at the thread on my computer, but don’t when I view from my iPad.  Weird…