Pilsner Malt Comparison: Rahr vs. Weyermann vs. Great Western vs. Viking

[FranklinsBeerTower]

Hi all, curious if folks have strong opinions about differences between some of the more popular pilsner malts available to homebrewers. I'm specifically looking to order a 55 lb. bag and have a few WC IPAs and APAs planned. I'm sure any reputable pilsner malt can produce a nice WCIPA or APA, but I'm curious if folks have strong, experience-based opinions about the differences between Viking, Great Western Superior Pilsen, Weyermann (Barke, Floor Malted, etc.), and Rahr North Star (or any others!).

 

[Bobby_M]

I've brewed side by side batches of just pils malt, loosely Helles recipes, and all differences are subtle. I'd say the biggest difference is between Euro grown and domestic. North Star is a bit rustic and grassy and I would expect both Viking and Great Western to be closer to that than the Euros. Barke is noticeably sweeter and more candy like. Floor malted bo pils is under modified and will give you less yield than all the others without a step mash. It's actually a product designed for decoction mashing, but will work with an easier temperature driven step mash.

 

[FranklinsBeerTower]

That's really helpful, thanks as always Bobby.

 

[day_trippr]

fwiw, Weyermann pilsner was recommended to me well over a decade ago and that's what I've used ever since...

Cheers!

 

[InspectorJon]

I would expect both Viking and Great Western to be closer to that than the Euros.

Isn’t Viking grown and malted in Europe?

 

[Bobby_M]

Isn’t Viking grown and malted in Europe?

Yes, 100% right. I read Viking and comprehended Proximity for some reason.

 

[simbabrew]

Weyermann is always a solid choice. I would also check out Malteurop Pilsner, I brewed a Belgian Golden ale with it recently and it tasted as good as any Belgian I have brewed with Castle or Dingemans.

 

[LokiM4]

Yes, 100% right. I read Viking and comprehended Proximity for some reason.

It’s specifically a Northern Euro malt, as opposed to the German product ones which are slightly different. Think the difference between ones in North America, we have great Canadian versions and some great US versions-they’re all slightly different.

I’ve heard great things about Ireks Pilsner malt, but it’s prohibitively difficult to source for me, especially in my location. Other parts of the country have a little easier time getting it-hopefully their distribution grows so it’s more easily available in the future.

Regardless the key, imho, to great malt forward beers-especially clean Pilsner malt based ones is fresh, quality ingredients.

If OP has the choice of a fresh bag of variety X right from a distributor vs an older bag of a ‘better’ brand that’s been sitting in stock somewhere. Go with the fresh bag.

 

[Dland]

Having tired most of the Pilsner malts available from my vendor, I'd say Weyerman is all around well flavored with good yield, Dinglemans is flavorful too, though slightly different.

Other euro malts worth trying are Bestmalz, which seems less malty than Weyerman, Bestmalz "Heidelberg" is very light in color and even more flavor neutral, if looking to brew something crisp. Somewhat sweeter but otherwise pretty flavor neutral is Viking's "Pilsen Zero" It is advertised as; "Made from 2-row null-LOX spring barley with zero Lipoxygenase activity which improves flavor stability and extends shelf life of finished beer", I don't know much about the science behind that claim, but I do like the fact it is one least expensive Pilsner malts, and often is my choice when adjuncting with rye malt and corn.

For domestic Pilsen malts, I guess I like Briess over the other two choices, but the difference is subtle.

 

[Bobby_M]

It's all very subtle to be honest. It's much more important to get used to what any one of them tastes like so you can tweak the handling of them than it is to pick the "right one". Best Malz and Weyermann (regular) are very close together. Avangard is just a touch less sweet but very workable into anything.

 

[Dland]

It is subtle but there are meaningful differences that can be explored by trying different malts in the same category.

I brew a lot with Pils, and while I can't always put it into words that well, I have definite impressions of which type I want to use for desired outcome. While less variable than hops in flavor, malt brand and origin is something that is also worth experimenting with if one brews often enough, and wants to look into to it.

That said, if even only one well made Pilsner malt was availble, I'd happlily brew with that.

 

[FranklinsBeerTower]

It is subtle but there are meaningful differences that can be explored by trying different malts in the same category.

I brew a lot with Pils, and while I can't always put it into words that well, I have definite impressions of which type I want to use for desired outcome. While less variable than hops in flavor, malt brand and origin is something that is also worth experimenting with if one brews often enough, and wants to look into to it.

That said, if even only one well made Pilsner malt was availble, I'd happlily brew with that.

Thanks, helpful! Sounds like you have preferences based on beer style - what would you utilize for a WCIPA/APA, and why?

 

[Dland]

Thanks, helpful! Sounds like you have preferences based on beer style - what would you utilize for a WCIPA/APA, and why?

If you are referring to a fractional amount of Pils malt in recipes for one of those ales, it likely would not matter much, use whatever you have or can get. Most detectable differences between them would be masked by other ingredients in the mix.

When I'm checking out and comparing different malts for the first time, I usually brew at least two batches at 100% of the malt, that way I have a good chance at detecting the differences and nuances.

Going out on a limb here, but I bet if one brews a batch with 100% of any quality Pilsner or Ale malt and a reasonable hop schedule, that simple recipe can make a much better than average brew. This is assuming basic brewing practices, both hot side and cold side, have been followed. After that, blending malts can add to the amusement and choices.

Going off on a tangent here; In my opinion ("which is mine")( to quote an old sketch) a lot of the ____PA recipes have more unfermentable malts than I would use. Cara this, cara that, if one is using any Munich, Vienna or even just a more flavorful malt like marris otter of golden promise, a significant amount of body and flavor is being added.

There is a lot one can do with grain adjuncts as well, but I suppose that is a differnt subject. Forgive me, it's my bed time and I've been drinking. [;

 

[FranklinsBeerTower]

If you are referring to a fractional amount of Pils malt in recipes for one of those ales, it likely would not matter much, use whatever you have or can get. Most detectable differences between them would be masked by other ingredients in the mix.

When I'm checking out and comparing different malts for the first time, I usually brew at least two batches at 100% of the malt, that way I have a good chance at detecting the differences and nuances.

Going out on a limb here, but I bet if one brews a batch with 100% of any quality Pilsner or Ale malt and a reasonable hop schedule, that simple recipe can make a much better than average brew. This is assuming basic brewing practices, both hot side and cold side, have been followed. After that, blending malts can add to the amusement and choices.

Going off on a tangent here; In my opinion ("which is mine")( to quote an old sketch) a lot of the ____PA recipes have more unfermentable malts than I would use. Cara this, cara that, if one is using any Munich, Vienna or even just a more flavorful malt like marris otter of golden promise, a significant amount of body and flavor is being added.

There is a lot one can do with grain adjuncts as well, but I suppose that is a differnt subject. Forgive me, it's my bed time and I've been drinking. [;

Cheers, all great info!