Best Pilsner Malt - Do I need a protein rest?

[MHB]

COA for Floor Malted Bo-Pils from a delivery about two weeks ago
Mark
View attachment WM436MEL_Floor.pdf

 

[Black n Tan]

The poster from Weyermann, that I linked above, states that the floor malted bo pils malt is slightly under modified.

 

[HBHB]

http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf worth a read as well.

Given it's from 2010, it also shouldn't be necessarily viewed as the very latest in recommendations either.

Martin

 

[verysupple]

Different barley variety and not as well modified.

If you mean Weyermann, then the floor malted pils is actually slightly better modified than the ordinarly pils - according to the 2013 crop specs.

EDIT: I just read the pdf MHB linked and although I can't find a crop year, the Kolbach index is 39.6 wich indicates that it's highly modifed (perfectly fine for single infusion).

 

[verysupple]

The poster from Weyermann, that I linked above, states that the floor malted bo pils malt is slightly under modified.

Strange, the Kolbach index for the floor malted pils (2013) is higher than that of the pils or premium pils. Am I missing something?

Am I misunderstanding the Kolback index or is there more to it than I thought?

 

[lmccrone]

Flick across to this link & scroll down to Triple decoction and go nuts.

I still pull out a bag of floor malted stuff every now and then when a streak of insanity hits me and I'm bored.

Nothing like a decoction mash in basic gear to set the mind straight. :blink:

It's a nice recipe done at 40 IBU's :icon_drool2:

Well my misses will be very grateful to you for providing me with more interesting facts I can tell her about beer over dinner...

I think I'm across the Triple decoction couple of quick questions

1. I'm assuming that by taking a third of the mash and boiling it and re adding it I will get very close to the target temps, do i just add boiling water or cold water to fine tune?

2. 1.85 L per Kg of grain in much less water than I normally use, I'm up around 3.5 L per Kg. I assume the breweries ratios are appropriate for the home brewer, if you use different ratios does it affect the answer to question 1?

2. Once the sun starts to go down and I have finally finished mashing can I just batch sparge to get to my pre boil volume?

Cheers

Luke

 

[Donske]

Well my misses will be very grateful to you for providing me with more interesting facts I can tell her about beer over dinner...

I think I'm across the Triple decoction couple of quick questions

1. I'm assuming that by taking a third of the mash and boiling it and re adding it I will get very close to the target temps, do i just add boiling water or cold water to fine tune?

2. 1.85 L per Kg of grain in much less water than I normally use, I'm up around 3.5 L per Kg. I assume the breweries ratios are appropriate for the home brewer, if you use different ratios does it affect the answer to question 1?

2. Once the sun starts to go down and I have finally finished mashing can I just batch sparge to get to my pre boil volume?

Cheers

Luke

You definitely need to reduce that liquor to grist ratio for decoction mashing, I made that mistake recently and wound up not being able to pull enough thick mash to raise the temps as needed. I'm going to try again soon on a pilsner and I'm thinking of coming down to about 2.5l per kg from my normal 3l per kg, or even lower, still doing some reading.

 

[manticle]

Just pull mostly grain with enough water to stop the grain sticking. Whatever the ratio is in the tun is irrelevant to what it ends up being in the decoction pot.
I use a strainer pot to remove the grain. Plenty of liquid remains in the grain for the purpose.

Not saying grain:liquor ratios have no bearing on mash chemistry - just that the amount of liquid that makes it to the decoction is independent of that.

 

[Donske]

Just pull mostly grain with enough water to stop the grain sticking. Whatever the ratio is in the tun is irrelevant to what it ends up being in the decoction pot.
I use a strainer pot to remove the grain. Plenty of liquid remains in the grain for the purpose.

Not saying grain:liquor ratios have no bearing on mash chemistry - just that the amount of liquid that makes it to the decoction is independent of that.

What I found on the Hefe I decocted was that with 3l per kg of grain was that there was so little thick mash to be drawn that I couldn't get enough decocted to raise the mash to the next step.

The more liquor that needs to be raised to the next step the more thick mash required to do so, just something I'll be keeping in mind next time I do a decoction mash.

 

[manticle]

I use an immersion element to step so I'm not relying on the decoction but I see what you mean.

 

[Bribie G]

Some handy background information about various mash schedules used by German brewers.
Decoction

and Infusion (for example the Hochkurz mash I sometimes use for lagers)

 

[lukiferj]

Thanks Bribie. Great links.