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03-24-2011, 05:32 PM
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#1
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Who can decipher a malt analysis sheet?
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I got a bag of Bestmalz pilsner malt and am trying to find out if it's highly modified or not? Or simply put, should I do a step mash with this grain?
Here's the sheet
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03-25-2011, 12:46 PM
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#2
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With a Kolbach of about 40 you are actually right on the boarderline, so you don't need one (but a short one wouldn't hurt).
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03-25-2011, 01:57 PM
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#3
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If it's worth doing, it's worth overdoing
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Quote:
Originally Posted by Oldsock
With a Kolbach of about 40 you are actually right on the boarderline, so you don't need one (but a short one wouldn't hurt).
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short one = protein rest
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Fermenting: Sauerkraut fermented Gose
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03-25-2011, 02:13 PM
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#4
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Say 122f for 15 minutes?
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03-25-2011, 02:51 PM
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#5
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If it's worth doing, it's worth overdoing
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With my limited experience, I'd say that's ok but no longer or hotter. I've used pilsner malt with a Kolbach of 38.4 without a protein rest and the Pilsner and Kolsch from that bag never really got crystal clear, even with finnings (gelatin in one and biofine in the other). A Dort brewed with pilsner that had a Kolbach of 40.7 with no protein rest was excellent and crystal clear.
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Next: Brett Trois Helles, Sculpin clone, Grodziskie
Fermenting: Sauerkraut fermented Gose
Drinking: No-Boil No-Hops Berliner Weisse, Pre-Prohibition American Pilsner, Brett IPA, Biere de Garde, Lambic, Brett Blonde, Kriek, Porter, Saison, Sour Blonde, Barleywine
Barrel aged: BORIS, Barleywine, Tripel, Wee-Heavy
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03-25-2011, 04:15 PM
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#6
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Look under the recliner
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Quote:
Originally Posted by wildwest450
Say 122f for 15 minutes?
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That's what I would do.
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