Originally Posted by Edcculus
4 - why the stepped mash? Looks like you have an acid rest, a protein rest and the saccharification rest. Could you get away with a single infusion mash? I'm not sure what malts are available to you in Poland, but most malts here in the US are highly modified and don't really need protein rests.
I think I saw some empty Weyermann sacks in the background in the video.
That is at least one available high quality malt, then.
Do you use the Smoked malt by Weyermann ?
I remember reading that different smoking wood gives very different flavor.
The Bamberg smoked malt (that's the home of Weyermann and Schlenkerla) has a sausage-like flavor in my opinion, and I don't like it in large amount.
Just my opinion...