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Old 03-15-2013, 02:32 PM   #31
Pivovar_Koucky
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Unless you are really confident in your recipe and brewing process I am not sure you would benefit from spending more money on floor-malted. Even a german pilsner malt would probably be fine. If you have everything else down and you are looking to take your bohemian pilsner to the "next level" you might try the floor-malted.

I don't think that lagering ~38-39 F is going to be a huge problem.
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Old 03-15-2013, 08:09 PM   #32
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Originally Posted by Pivovar_Koucky
Unless you are really confident in your recipe and brewing process I am not sure you would benefit from spending more money on floor-malted. Even a german pilsner malt would probably be fine. If you have everything else down and you are looking to take your bohemian pilsner to the "next level" you might try the floor-malted.

I don't think that lagering ~38-39 F is going to be a huge problem.
I mean I've brewed quite a few lagers but no BoPils. I'm going all in... Why enter this competition if your not there to win
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Old 03-15-2013, 08:26 PM   #33
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I mean I've brewed quite a few lagers but no BoPils. I'm going all in... Why enter this competition if your not there to win
If it's like that then spend the money and go for it, it's only like $0.10/lb anyway right?
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Old 03-19-2013, 02:07 PM   #34
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If it's like that then spend the money and go for it, it's only like $0.10/lb anyway right?
It's more like I can get Bohemian Pilsner at my LHBS, apparently, but I'd have to order away for the floor malted stuff. I talked to Michael Dawson and it sounds like I'm good.
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Old 12-19-2015, 05:17 PM   #35
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This is a major bump but after reading all these comments, I wanted to assure folks that this is an incredible recipe and the only way a BoPils should be done. I hadn't seen this recipe before but it's exactly what I do, to a T, and it turns out better than any decoction workaround or addition.

Keep the ingredients simple and the process complex and you'll get a superior product.
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