Newest Threads

cweston · 02-21-2007, 04:38 PM

It's a relatively new product. Seems like a good less-expensive alternative to German or Belgian pilsen malt.

Briess claims it is sufficiently modified to be used in single infusion mashes (which is my usual procedure), although step mashing is the traditional way to use undermodified malts.

I'm not adverse to step mashing--I just generally prefer to KISS.

zoebisch01 · 02-21-2007, 06:33 PM

I haven't used this one yet, but must say in general I have been very happy with their malt.

Dr Malt · 02-21-2007, 06:54 PM

I use it all the time for my lagers and in a pinch, in my ales too as base malt. As far as "undermodified", read this as "less modified" than their 2-Row Brewers Malt. As a comparison, Briess's reports "Typical Analysis" for these 2 malts as follows;
Pilsen 2R Brewers
Extract FGDB 80.5 80.5
Extract CGDB 78.5 79.5
F/C 2 1
S/T 42 37
Alpha Amylase 45 50
DP 130 140
Color 1.0 1.8

Keep in mind this is typical analyses and not real analyses batch to batch. For all malt brewers like us homebrewers where the base malt is 50 -60 % or better of the mash bill, these 2 malts have sufficient modification for brewing. Note the low color on the Pilsen for nice light colored lagers.

Give it a try in your lighter colored beers!

Dr Malt

**Baron von BeeGee** · 02-21-2007, 11:22 PM

I haven't tried it, but I did buy some to specifically try in a Pilsener. I currently am using Weyermann which has worked pretty well for me.

**Yuri_Rage** · 05-08-2007, 08:17 AM

Any results with this malt yet?

I'm looking at doing a Budvar / Czechvar style lager in June, and I'd like to try my hand at a complex, multi-step mash including at least a single decoction.

Budvar claims to be triple decocted - anyone have experience with that sort of thing? I'm guessing that a triple decoction is probably overkill...but I'm not opposed to it if anyone has some positive insight (Dude, we already know your opinion...).

**Baron von BeeGee** · 05-08-2007, 11:23 AM

I have a Pilsner lagering as we speak where I used this malt, but it'll be a month yet before I have a sample. You know I don't need a good reason to do a decoction, but when I brewed this beer time was a factor and hence I added a smidgen of melanoidin malt and used infusions for my steps so no decoction data.

As far as triple vs double or single, I've gotten to where the most complex decoction schedule I do is a thick decoction from protein to sacch. and then a thin decoction to mash out (which hardly counts as a decoction). I've given up on separate beta and alpha rests.

For this recipe I doughed in at garage temp (~60F) for an hour, infused to acid rest to ensure a good mash pH, and then infused to protein, sacch, and mash out. We'll see what the results are relatively shortly.

Edit: the Pilsner malt is the Breiss undermodified, but I haven't added the data to my Promash yet, so I used the more generic German malt.

Oliviavar I

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.94
Anticipated OG: 1.050 Plato: 12.28
Anticipated SRM: 4.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.6 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.25 lbs. Melanoidin Malt 1.033 35
1.9 0.19 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.00 g. Czech Saaz Whole 3.50 24.2 60 min.
28.00 g. Czech Saaz Whole 3.50 9.3 30 min.
28.00 g. Czech Saaz Whole 3.50 6.0 15 min.
28.00 g. Czech Saaz Whole 3.50 0.0 0 min.

Yeast
-----

WYeast 2278 Czech Pils