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I just went through two bags of BestMalz Heidelberg Pils. Absolutely loved it - very pale and well modified. I haven't seen a floor malted Best... but really haven't looked for it. I guess I should pull together a short list of continental pils I want to try out.
Posted 34 days ago.
Ha mchrispen I was thinking the same thing. I spent so much time testing yeast varieties, I never tested base malts.
Posted 34 days ago.
I know there is a list here on the site, but I think I will share a google spreadsheet. Let people put in their thoughts.
Posted 34 days ago.
https://docs.google.com/spreadsheets/d/14A8jydIzMYB_6cE4mP3zGHHhDPSoc1LGInq4RGDQuMQ/edit?usp=sharing
It’s a start. Trying to locate Kolbach and WK for Weyermann is going to be a PITA
Posted 34 days ago.
I've had problems getting solid information from Weyermann in the past. They seem to hold this stuff tight to the chest. I think it's because they charge for malt analysis unless you're buying in big lots or doing a custom kilning.
Posted 34 days ago.
Thomas Fawcett and a few other Britts have a very pale version of Maris Otter (3EBC) malted as Pilsner. Makes very nice Pilsners.
Avantgarde vs. Weyermann, just look at the size differences of the companies. Weyermann is small and a specialty maltser.
Posted 34 days ago.
The only one that I can find that might be available in the US is Crisp Extra Pale Maris Otter Malt which says is for use in lagers and blonde ales. It is 3-4 EBC and 1.5-1.9 L.
http://www.crispmalt.co/docs/Extra%20Pale%20Maris%20Otter%20Malt.pdf
I would be interested in using that. I wish it was on the sheet when I did the recent grain buy I would have gotten some.http://www.crispmalt.co/docs/Extra%20Pale%20Maris%20Otter%20Malt.pdf
Posted 34 days ago.
Thomas Fawcett No.6 from the top (PDF): www.brouwmarkt.nl/amfilerating/file/d...
Warminster (PDF): www.warminster-malt.co.uk/wp-content/...
Posted 34 days ago.
I guess, if any of you have used those malts in lagers, I would encourage you to add it to the spreadsheet.
It feels a bit weird (in my brain) to use a British varietal and Malt in a lager. But, of course, we use the cheapest 2 row and corn here in the US.
Posted 34 days ago.
The big part of those American 2-row varieties are targeted on lots of enzyme and a certain protein content as the brewers have/had to deal with adjuncts. Just as with Dutch tomatoes, 'taste' is lost on the way.
MO is a little bit older variety, but not really old. There are attempts under way to revive "old" varieties and from what I heard they are "maltier". That is to some extent also what you get from floor malting. It is less controlled and you have a little bit of "breuh" that results in the melanoidins during kilning.
Just for the fun of it, try a lager with 100% of the normal MO or Golden Promise Pale malt, I even made one with Mild malt and liked it a lot, but definitely not a Pilsner.
Posted 34 days ago.
Weyermann does provide malt analysis for bags of malt now, but it's not easy or obvious.
The bag of Barke Pils I just got has a PDF link written down the side and a barcode that my phone wouldn't scan, so I just typed it manually.
http://www.weyermann.de/pdf_analyses/Q180-001360-01.pdf
Posted 34 days ago.
BestMalz makes a chit malt with Kolbach index of 32!!!
http://www.bestmalz.de/en/malts/best-chit-malt/
But I'm seeing references that it's supposed to be used the same as dextrin malt, up to 15% of the grist...what gives? Maybe that's assuming you don't decoct?http://www.bestmalz.de/en/malts/best-chit-malt/
Posted 34 days ago.
Oh man, that's awesome! And I can get it at Chicago Brew Works. I am so willing to invest in this and try to decoct the batch. Anyone have thoughts on this malt? Or used it before?
Posted 34 days ago.
Oh geez, I dredged up some old thread, didn't I.
Oops. I was looking for the link to the Barke Pils Analysis that I posted and didn't realize I left this thread up.Posted 34 days ago.
Any thread meant to discuss and improve pilsners is worth reviving imo
Posted 34 days ago.
