I mentioned in another thread that I have been using Durst, Avangard and Best Malz Pils for a long time. I ordered about 20 lbs of Weyermann “regular” pils from NB and used some in a beer today. After my brewday I went to the LHBS and thought I would grab some more but the only Weyermann Pils they had was the floor-malted stuff. Can anyone shed some light on what I might do differently with this stuff? I thought I remember others mentioning that it is less-modified. I also remember someone telling me that they would NOT brew with it unless they were step-mashing (which is a nightmare for me because I don’t have a direct-fired MT). Anyone have any thoughts on this? Cheers.
I have used at least two or three sacks of it in the past couple years. I did not find a need to do a step mash. If anything it is slightly less consistent than the regular pils malt, but not by much. I think it has a little deeper flavor and may be just slightly darker.
Yes it has more complex flavor and good extract. I step mash it but I do not think you have to.
Good malt. You will like it.
Someone also mentioned that they thought it had a very Earthy flavor (read: dirt) to it as well. Any thoughts on that? I admit that I have experienced base grain that had that sort of “dirty” character to it. I already have this malt and plan to use it for sure so my guess is that I will do something like a helles with it and do a single infusion mash around 150° or so. Thanks gang… much appreciated.
You are confusing base malt flavor with Fuggles.
I love Fuggle’s earthiness, but I too have experienced earthy smelling and tasting floor-malted barley. I find that most floor-malted Maris Otter has an earthy, musty aroma and flavor.
That has not been my experience with it.
Oh, and I’m a fuggles fan too.
The Weyermann Floor malted Bohemian Pilsner I used last spring made fine BoPils, German Pils and Octoberfest. The flavors may be more variable sack to sack, but then I must have gotten a good sack…
I’ve found this malt to be more complex in flavor too. I’ve never felt I needed to step mash it, although I’m going to on my next batch. I’m on my 4th sack of it. I’d use it the same as any other pils. The Kolsch I just made with it is fantastic. I do get a touch more haze from it, all be it very little. After reading the thread Kolbach and the step mashes, I’m going to brew the same beer and compare. I still like to blend my pils base malts. I’d like to blend this with Best and see what it gives me.
That was my experience with this malt and the Floor Malted Maris Otter. Otherwise, I saw no other discernible difference.
I haven’t seen any extra haze with the Warminster product. w
Just my limited experience but with this Weyermann floor malted pils I have 2-3 times now used a short 7-8 minute protein rest at 131F and had zero chill haze, and no noticeable body or head retention issues.
Guys: Thanks for the replies… I appreciate it. I have gotten some feedback about doing some simple step mashing (adding boiling water, etc) and I have also heard back from some who think that doing a single infusion is completely reasonable. I think it would be best for me to try it with a single infusion since that is my normal process. If the resulting beer comes out “unusual” for some reason, I could either address the step mashing routine or avoid the malt. I’ll be honest… I’m not looking to make brewing any more complicated at the moment. Cheers & thanks again.
I’ve been through a few sacks of floor malted Maris Otter and have not experienced the earthy, musty aroma or flavor.