The other week I was out in Montana and I tried the Pilsner from Bayern Brewing Company. It was medium bodied and a good balance between bitterness and maltyness for a pils, it also had a slightly sweet maltyness to it that I really liked.
I was working on designing a pils recipe and I was wondering what would be the best way to go about getting that little bit of sweet malty flavor.Two ways that I thought about would be either to just mash at a higher temp, problably around 156 F, or I thought about including some Crystal malts or Dextrine or Carapils. If anyone would want to give me some input about this I'd appreciate it.
I was working on designing a pils recipe and I was wondering what would be the best way to go about getting that little bit of sweet malty flavor.Two ways that I thought about would be either to just mash at a higher temp, problably around 156 F, or I thought about including some Crystal malts or Dextrine or Carapils. If anyone would want to give me some input about this I'd appreciate it.