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Old 11-22-2009, 08:51 PM   #11
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Yooper, have you seen Kai's video on decoction? It's a sticky thread and very interesting. I think I answered my question above - decoction is probably the difference.

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Old 11-24-2009, 11:08 PM   #12
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Originally Posted by Pappers View Post
You're not hijacking the thread at all. So, if all pilsners have the same grain bill (100% pilsner) how are some made malt heavy like Konig and others less so, like Trumer Pils? Some combination of mash technique and yeast strain?
They aren't all using the same grist bill. PU is made with Czech malt, Konig with German and Trumer I'm not sure what they use. Each pilsner malt has its' own charateristics. There are also differences in brewing techniques and the yeast strains.
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