Malt varieties

[Owenbräu]

Are there German malt varieties that are more valued for their flavor or brewhouse performance, like Maris Otter in the English brewing systems?

Do you take the barley strain into account when planning your mash schedule? Recipe formulation?

What about growing regions? Northern vs Southern germany? German vs French, Belgian and German blends? Do they impact any of your decisions?

[Roachbrau]

The only German varietal that I know of that is marketed as such is Weyermann's line of Barke malts. I know there's a pilsen, a vienna, and a mid color munich. They just became available in the US a few months back.

BryanR has used them quite a bit, and was pleased with them. I'll let him comment on the flavors, but I remember him saying the pilsen was much more full flavored and rich than Weyermann's standard pils.

[RPIScotty]

My LHBS just got the Barke Pils.


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[Bryan R]

I have been using barke exclusively for awhile now(since last summer). It's nice, but its not a magic bullet or anything.

[RPIScotty]

[Bryan R]

[RPIScotty]

[Owenbräu]

Nice write up on German malts :
http://www.braugerstengemeinschaft.de/a ... meinschaft