Weyermann Pilsner - Level Of Modification

[wessmith]

If you want a clear brew and are using the Boh pils definatley do a protein rest. The other two are fine single infusion.

Hockers

Hockers, not on the 2007 specs. As I posted earlier, look to your mash parameters.

Wes

 

[matti]

Dough in @ 55 15 minutes
Mash @64 degrees for 60 min
Strike out at 72

PH 5.6-5.8 (Adjust all brew liqour)

Sounds good to me.


Look for some threads/pages from last year in the ag forum.
If I get time I'll dig 'em up for you all.
Matti

 

[DJR]

Matti, no need for the protein rest at all, just get the pH right

Sounds like Weyermann wheat is the way to go - i'll have to get some! I'm going to get some Premium Pils as well, i think the main differences are that the premium is more modified and has a lighter colour?

 

[hockadays]

Hockers, not on the 2007 specs. As I posted earlier, look to your mash parameters.

Wes

I understand what your saying wes but I went through a 25kg bag of the of Boh pils and the best results I got was with a rest I think at 55degc (I would have to check) and it produced a clear beer and the body etc didn't suffer. The two brews I did both single infusion ended up hazy. I've got better control of ph now and 4kg left of the boh pils so I might give single infusion another go to test your theory.

hockers