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- Jul 21, 2013
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Hello,
I thought I had done all the research I needed for my first ever czech pilsner, but now I have two data points that are outside the 'accepted' instructions.
The original decoction mashing with a protein rest seems to be due to under/poorly modified malts.
Every current recipe says that you could do single infusion, but triple gets you more of the original style. (Or not, some suggest there is no difference.)
Then, in two places, I have read that if you do a protein rest on our modern highly modified malts you actually get too thin a beer and no head retention.
Soooo....anyone know for reals?
The reason I want to do the three steps is because there is a HUGE difference between American pilsners (even craft ones) and the stuff I get fresh at this local German restaurant in town. That stuff, is AMAZING, and I want to replicate that.
I have the German pilzner malts, I have the czech Saaz hops, I am ready for my tmave pivo, but this last question has me hung up on brew day.
I thought I had done all the research I needed for my first ever czech pilsner, but now I have two data points that are outside the 'accepted' instructions.
The original decoction mashing with a protein rest seems to be due to under/poorly modified malts.
Every current recipe says that you could do single infusion, but triple gets you more of the original style. (Or not, some suggest there is no difference.)
Then, in two places, I have read that if you do a protein rest on our modern highly modified malts you actually get too thin a beer and no head retention.
Soooo....anyone know for reals?
The reason I want to do the three steps is because there is a HUGE difference between American pilsners (even craft ones) and the stuff I get fresh at this local German restaurant in town. That stuff, is AMAZING, and I want to replicate that.
I have the German pilzner malts, I have the czech Saaz hops, I am ready for my tmave pivo, but this last question has me hung up on brew day.