[hopfenundmalz]

Have it for a Czeck Pilsner to be brewed in a few days, once the yeast is bumped up one more time.  The question is - Does this need a protein rest?

Don't think I want to do a triple decoction, so the next question is - Has anyone used it and how did the beer come out using your mash technique?

[brewmichigan]

I have used the bohemian floor malted pils malt but not at 100% of the grain bill. It was more like 50%. I blended it with some Pale 2 row. I used a single infusion and had good conversion with it. I liked the beer it made, I drank it too fast though. My wife liked it so much it was gone in less than a month from brew day. I'll be doing another next month.

[jeffy]

I have used it with a single infusion and got better results, more efficient, than their regular pils malt.  The flavor was subtly different, but I can't remember the specifics.  I do remember preferring it.

[Pi]

Awsome malt IMO!  I've used it several times with very good results. First time I gave it a 15 minute protein rest; last couple times I mashed in at 122* and gradually raised to beta. this gives a nice lacey head to the bottom of the glass. Dont be afraid to lager 4-6 weeks. Depending on your water hardness you might consider diluting with distilled.

[hopfenundmalz]

Awsome malt IMO!  I've used it several times with very good results. First time I gave it a 15 minute protein rest; last couple times I mashed in at 122* and gradually raised to beta. this gives a nice lacey head to the bottom of the glass. Dont be afraid to lager 4-6 weeks. Depending on your water hardness you might consider diluting with distilled.

I was thinking of doing a short rest, at 122F, thanks for the input. 

The water will be RO, with just a little CaCl2 to get the calcium up.  Will measure the pH and use acid to drop if needed.

[narvin]

Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

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


An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

[hopfenundmalz]

Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

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


An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

Acid rest and a triple decoction, which I would like to avoid.  Going to think this over before using.  Thanks for the input and link.  Had not found that one on Weyermann's site.

[hopfenundmalz]

Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf
An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

As a follow up, was looking at the mashing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.

[redzim]

Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf
An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

As a follow up, was looking at the mashing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.

Warming up an old thread: did you ever use that triple decoction schedule in the link higher up this thread, Jeff? And if so, what were the results? 

thanks
red

[hopfenundmalz]

Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf
An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

As a follow up, was looking at tshing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.

Warming up an old thread: did you ever use that triple decoction schedule in the link higher up this thread, Jeff? And if so, what were the results? 

thanks
red

No a hochkurz is enough work. For more malt character I am going to explore different yeast. Jeff Gladish made a very malty Bopils with WLP-860.