I have used the Weyermann Bohemian Pils and the Floor Malted Bohemian Pils, along with the standard Weyermann Pils. I think the malt variety is the big differrence, the floor malting adds a little more flavor, but not much.
Jeff, you bring up something I've always been curious about...what is it about floor malting that makes a difference? Why would that add more flavor? Any idea?
Jeff, I reviewed the Weyermann product list (pdf):
• Bohemian Pilsner Malt: 1.7 – 2.1 L; made from Bohemian barley varieties
• Floor Malted Bohemian Pilsner Malt: 1.6 – 2.3 L; made from Bohemian spring barley
• Pilsner Malt: 1.5 – 2.1 L: no specific mention of barley variety (German barley varieties?)
How would you compare and contrast the above Malts?
Do you have the opinion that Weyermann makes ‘better’ malts than other German Malting Companies (e.g., Best, Durst, etc.)?