German Brewing

Posted: **Fri Dec 04, 2015 8:06 am**

I often wonder about, the malt we get. Nice find!

Posted: **Fri Dec 04, 2015 9:11 am**

I always have more than one Pilsener malt in play

Makes it easier to adjust. Even Narziss recommends to blend the base malts to compensate for variations in quality from various suppliers. I've never heard of rejected malt being used, but maybe that got lost in translation when people mentioned this on FB?

Crisp Flagon (also known as Extra Pale Malt)
Crisp Europils (slightly under modified)
Schill Pilsener
Best Pilsener
Best Heidelberger
Dingemans Pilsener

are all worth looking into.

Posted: **Fri Dec 04, 2015 9:25 am**

Trying to blend and get a Kolbach, SNR, and EBC you want with the beer you are producing ?

Posted: **Fri Dec 04, 2015 12:08 pm**

Posted: **Fri Dec 04, 2015 12:36 pm**

Yea the problem is there is like ~400 malsters in europe alone. Weyermann is in the specialty malt business.

Posted: **Fri Dec 04, 2015 6:41 pm**

We haven't been around long enough to have old threads, everything is fair game :lol:

I stick with my earlier comments, after half a dozen or so batches brewed with Weyermann malts. Bohemian Pilsner = good, Floor Malted = weird. It has it's place, but not in my beer haha

Posted: **Fri Dec 04, 2015 7:47 pm**

German Brewing

Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts

Re: Let's talk Pils malts