mpruett
Well-Known Member
I'm going to brew my first Bohemian pilsner-ish lager this weekend, and I plan on doing a single-infusion mash, without decocting or doing a step mash. I'm thinking that if I keep it simple, I'll have a better chance of success.
Since I'm not going to decoct, I've been thinking about putting some Munich malt or melanoidin malt in to try and imitate, however incompletely, some of that decoction mash taste.
Which one would be better, and how much? I'm planning on doing a no-sparge batch, so I'll be dealing with about 12 lbs of Weyermann bohemian pilsner malt, and possibly a 1/2 lb of carapils or carafoam.
Thanks in advance,
Mark
Since I'm not going to decoct, I've been thinking about putting some Munich malt or melanoidin malt in to try and imitate, however incompletely, some of that decoction mash taste.
Which one would be better, and how much? I'm planning on doing a no-sparge batch, so I'll be dealing with about 12 lbs of Weyermann bohemian pilsner malt, and possibly a 1/2 lb of carapils or carafoam.
Thanks in advance,
Mark