I was recently gifted a bag of Weyermann Floor Malted Bohemian Pilsner. So far, I’ve used it for a BoPils and for a CAP and I love the results. I’m thinking of doing a 50:50 blend of the floor malted stuff and Best Pils for my Helles and Northern German Pils. Has anyone used the floor malted bopils malt for German beers? What are your impressions?
I cant speak to answer your question but im glad to hear about you enjoying the results in a BoPils and CAP as I picked up a bag and planned on using it in a BoPils and Imperial CAP…if you wanna call it that. So lookin forward to it!
I just bought a sack of Weyermann Floor Malted BoPils specifically for making German& American Light Lagers for the summer, starting with a Becks clone. Can’t wait!
The sack I ordered just arrived. I was really blown away by the aroma and flavor. I haven’t brewed with it yet (just chewed on the grains), but it’s the most friable, flavorful and aromatic base malt I’ve ever seen.
The Kolbach is 38, which is overmodified by lager malt standards. I don’t think it’s wise to use a protein rest with it. The triple-decoction schedule they show in the poster jumps from 100* to 149*.
Hopfen is right. A Kolbach of 38 is in the “normal” for single-infusion malts, and overmodified for malts intended for decoction mashing. I would worry about excessive degradation (head killing) if you stop in the 130’s.
“Malts destined for infusion mashing should have an SNR of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.”