German Brewing

By the way, if your floor malt is from one of the bad lots (wet hay, Apple peel flavor) don't use it. It was infected with a fungus at the malt house.

All of us who used it then (me, roach,Brandon) must have got the same lots.

Neither of my two non LODO pilsners had that but I wonder if the flavor is LODO dependent.

Mashing at 149F will get you close to the fermentability of a hochurz and avoid the optimal temp for LOX. Just save some room at the top for a boiling water addition to get you close to mash out.

The more I re-test braumalts, the more I move away from karamalts. I have found using Vima and muma in a 2:1 and 3:1 ratio is very tasty and well balanced. Light/dark Mema will get you the color and body of C25/C50 without the extra sweetness and is worth trying.

Thanks everyone. I'm planning to do a 149 single infusion mash, 55 FM Pils, 30 Vima, 10 Muma, 5 CH.

Fun process. Mash was delicious as advertised, cereal and honey unmistakably.

Mashed in a bit too high so I had to use some emergency room temp R/O + extra SMB to bring it down to 149.

Ran out of infusion water so only go up to about 165-167 for mash out but easily ran off what I needed and hit my OG almost perfectly at 1.053. Got around 70-75% of the sugars, made me sad to dump that grain.

Chilling to 41 is a bitch! Used my SS IC to get it down to 85, then an ice bath to get down to 47-48. Slowly ran it off into FV with yeast already pitched and put it in my chamber to chill down to 42. Got more break material then desired but that's life. About 3 hours later it was down to 42 and is slowly rising to 46.5 over the next 48 hours. Already bought a pond pump for next time so I can chill probably 2x as quickly.

FFT is going strong as well.

How is everyone effectively separating break material?

Whirlpool chilling and letting the wort settle for an hour, for me.