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Die Schwarzbier Polizei
This year I failed to procure any Bohemian Malt, which I used every winter to make me some nice Czech Lagers.
Now I'm thinking what to substitute it with. Not that I don't have any good Continental Pilsner Malt, I got a wealth of it: German, Belgian, English, Polish and Danish. I think I'm well (if not exceedingly well) prepared to the coming Lagering Season, planning to brew some 18 to 20 Lagers. I just don't have any Bohemian grain this year.
Flavourwise, my previous Bohemian brews certainly tasted differently from my German of Scandinavian ones. I'm not sure how much the malt was responsible for that however, I guess the taste difference was not as much due to the Czech grain as to the Czech yeast. So I'm a bit uncertain about what was exactly the difference between the Czech Malt and other Pilsner malts.
What do you think, the advanced Lager-brewers, what makes Czech malts unique and different from German or other malts?
Is it the higher (or lower) Protein?
Is it the modification level?
Knowing that I hope to be able to select a better substitute from the malts I have: be that the undermodified Danish Pilsner, or the darker English, or the Protein-rich Polish, or just that overall-perfect German.
Now I'm thinking what to substitute it with. Not that I don't have any good Continental Pilsner Malt, I got a wealth of it: German, Belgian, English, Polish and Danish. I think I'm well (if not exceedingly well) prepared to the coming Lagering Season, planning to brew some 18 to 20 Lagers. I just don't have any Bohemian grain this year.
Flavourwise, my previous Bohemian brews certainly tasted differently from my German of Scandinavian ones. I'm not sure how much the malt was responsible for that however, I guess the taste difference was not as much due to the Czech grain as to the Czech yeast. So I'm a bit uncertain about what was exactly the difference between the Czech Malt and other Pilsner malts.
What do you think, the advanced Lager-brewers, what makes Czech malts unique and different from German or other malts?
Is it the higher (or lower) Protein?
Is it the modification level?
Knowing that I hope to be able to select a better substitute from the malts I have: be that the undermodified Danish Pilsner, or the darker English, or the Protein-rich Polish, or just that overall-perfect German.