[Pawtucket Patriot]

I was recently gifted a bag of Weyermann Floor Malted Bohemian Pilsner.  So far, I've used it for a BoPils and for a CAP and I love the results.  I'm thinking of doing a 50:50 blend of the floor malted stuff and Best Pils for my Helles and Northern German Pils.  Has anyone used the floor malted bopils malt for German beers?  What are your impressions?

[jmcamerlengo]

I cant speak to answer your question but im glad to hear about you enjoying the results in a BoPils and CAP as I picked up a bag and planned on using it in a BoPils and Imperial CAP...if you wanna call it that. So lookin forward to it!

[Pawtucket Patriot]

I cant speak to answer your question but im glad to hear about you enjoying the results in a BoPils and CAP as I picked up a bag and planned on using it in a BoPils and Imperial CAP...if you wanna call it that. So lookin forward to it!

I think you'll like it a lot in that Imperial CAP.  It's got a really smooth grainy flavor that works well in that style.

[Jimmy K]

Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

[jmcamerlengo]

I cant speak to answer your question but im glad to hear about you enjoying the results in a BoPils and CAP as I picked up a bag and planned on using it in a BoPils and Imperial CAP...if you wanna call it that. So lookin forward to it!

I think you'll like it a lot in that Imperial CAP.  It's got a really smooth grainy flavor that works well in that style.

Awesome.  Look forward to trying that out.

[rbclay]

Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

umm... i think you mean Warminster MO. Pretty sure German Weyermann isn't making any Maris Otter?!?

[majorvices]

Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

umm... i think you mean Warminster MO. Pretty sure German Weyermann isn't making any Maris Otter?!?

That makes more sense to me as well. Never heard of wyermann MO.

[tschmidlin]

Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

umm... i think you mean Warminster MO. Pretty sure German Weyermann isn't making any Maris Otter?!?

That makes more sense to me as well. Never heard of wyermann MO.

Maybe Weyermann pale ale malt.  My LHBS sells MO as "British pale malt", that could lead to confusion.

[majorvices]

huh. Never heard of that one either. I guess if English malsters can malt lager malts German malters can malt ale malts. Or whatever.

[Jimmy K]

Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

umm... i think you mean Warminster MO. Pretty sure German Weyermann isn't making any Maris Otter?!?

TWO maltsters whose names begin with W! What are the odds.
 
Yeah, I meant Warminster. Oops.

[hopfenundmalz]

huh. Never heard of that one either. I guess if English malsters can malt lager malts German malters can malt ale malts. Or whatever.

Both Weyermann and Durst make Pale Ale malts.  I have never seen the variety mentioned.

[davidgzach]

I was recently gifted a bag of Weyermann Floor Malted Bohemian Pilsner.  So far, I've used it for a BoPils and for a CAP and I love the results.  I'm thinking of doing a 50:50 blend of the floor malted stuff and Best Pils for my Helles and Northern German Pils.  Has anyone used the floor malted bopils malt for German beers?  What are your impressions?

I just bought a sack of Weyermann Floor Malted BoPils specifically for making German& American Light Lagers for the summer, starting with a Becks clone.  Can't wait!

[nateo]

I just bought a sack of Weyermann Floor Malted BoPils specifically for making German& American Light Lagers for the summer, starting with a Becks clone.  Can't wait!

The sack I ordered just arrived. I was really blown away by the aroma and flavor. I haven't brewed with it yet (just chewed on the grains), but it's the most friable, flavorful and aromatic base malt I've ever seen.

[davidgzach]

So far I've made a BoPils and a Kolsch with it.  This weekend is my Munich Helles.  Do you plan on incorporating a protein rest or no?

[nateo]

So far I've made a BoPils and a Kolsch with it.  This weekend is my Munich Helles.  Do you plan on incorporating a protein rest or no?

According to: http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf

The Kolbach is 38, which is overmodified by lager malt standards. I don't think it's wise to use a protein rest with it. The triple-decoction schedule they show in the poster jumps from 100* to 149*.