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 think you’ll like it a lot in that Imperial CAP. It’s got a really smooth grainy flavor that works well in that style.
Not Bo Pils, but I’ve used Weyermann floor malted marris otter and loved it.
Awesome. Look forward to trying that out.
umm… i think you mean Warminster MO. Pretty sure German Weyermann isn’t making any Maris Otter?!?
That makes more sense to me as well. Never heard of wyermann MO.
Maybe Weyermann pale ale malt. My LHBS sells MO as “British pale malt”, that could lead to confusion.
huh. Never heard of that one either. I guess if English malsters can malt lager malts German malters can malt ale malts. Or whatever.
TWO maltsters whose names begin with W! What are the odds.
Yeah, I meant Warminster. Oops.
Both Weyermann and Durst make Pale Ale malts. I have never seen the variety mentioned.
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.
So far I’ve made a BoPils and a Kolsch with it. This weekend is my Munich Helles. Do you plan on incorporating a protein rest or no?
According to: http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf
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*.
Made a BoPils with it, no protein rest, and it has brilliant clarity.
I havent tried this malt yet without a decoction. I know it is slightly undermodified, any issues with step or infusion mashes with this malt?
A Kolbach index under 37 would get you in the slightly undermodified range. I did do a decoction using it, but it was a Hochkurz starting at 144F.
If you wish a step mash with a rest at 131-133F for 10 to 15 min. would take care of any haze that may or may not be there.
Thats kind of what I thought. I will try this with a step mash of 131-144-158-168 and post results!
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.
http://www.brewingtechniques.com/bmg/noonan.html
“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.”