Rocker1986
Well-Known Member
When I first began using the floor malted Bo Pils malt in my lagers, I did some searching as to whether it needed a full step mash or could just be used 'as normal' in a single infusion. As usual, opinions were split, with some saying it was under modified and needed a step mash and others saying the opposite.
I tried it both ways and that's when I ran into the aforementioned problems trying to do a step mash in the urn, gave up on that idea and cut the first two steps of 37 and 55 or whatever they were from the schedule and just did a 63/72/78 Hochkurz schedule. The full step mash batches turned out shit by comparison to the Hochkurz ones, however the steps weren't really done properly because of all the floury shit build up on the element cutting the heat in and out.
One day I might try it again but using boiling water to raise the temperature at least for the first 2-3 steps, but for now I'm more than happy with the results of the Hochkurz mashes. It seems to me that the full step mash is not necessary with that particular malt to make a decent beer. A proper decocted mash is another thing altogether and I may try it at some stage as well.
I tried it both ways and that's when I ran into the aforementioned problems trying to do a step mash in the urn, gave up on that idea and cut the first two steps of 37 and 55 or whatever they were from the schedule and just did a 63/72/78 Hochkurz schedule. The full step mash batches turned out shit by comparison to the Hochkurz ones, however the steps weren't really done properly because of all the floury shit build up on the element cutting the heat in and out.
One day I might try it again but using boiling water to raise the temperature at least for the first 2-3 steps, but for now I'm more than happy with the results of the Hochkurz mashes. It seems to me that the full step mash is not necessary with that particular malt to make a decent beer. A proper decocted mash is another thing altogether and I may try it at some stage as well.