German Brewing

https://www.facebook.com/groups/1613082 ... 166858574/

As the discussion started there.. Here are some of the highlights:

Link to Wyermann Recipe:


Carabohemian malt is an interesting one, it looks to be similar but different from Caramunich III, but it looks as if they could be used decently interchangeably.

Here are the Weyeramann Malt wheels for the malts.

Carabohemian:


Caramunich III:


However we stumbled upon a bizarre recipe a few weeks back, that at first had us going WTF, but then when starting to dissect it, it started to have some merit. Brandon, Steve and I all toasted malts to varying times, and started testing and tasting them. They certainly lend some unique properties to the table.



The consensus is that just adding some vienna or munich is not getting us where we want to be.

I'm brewing a Bo Pils next weekend and I'm going with a touch of Caramunich III. This will be a first for me using any cara malt in a light lager besides carafoam. Lazy Monk told me he uses Caramunich II in his Pilsner and I really like his.

Interesting. I never would've thought to use some kind of caramunich in a Bo Pils. If Leos is doing it, then there must be something to it... I just don't believe the color of Pilsner Urquell comes from decoction alone, let alone triple decoction. Then again, depending on how long they boil their decoctions, they also do a 2+ hour boil.

That's possible. I think there must be something else in there though.

I don't think Weyeramann just pulled the recipe out of thin air. I am sure sure are reasons why they chose the grist they did.

Doesn't PU have they're own malt house? Maybe they use a higher temp that produces a darker malt?

They do, and PU is a smash beer with single malt and saaz hops. So they are certainly doing SOMETHING!