[rabeb25]

Your 130 rest all depends on your Kolbach, above 40 no rest is needed.

[denny]

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I've also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don't know how undermodified malt would make better beer.  I also don't know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is "better" than a car?    I don't know that "many" breweries malt their own grain, but there are a few that do.

[denny]

Your 130 rest all depends on your Kolbach, above 40 no rest is needed.

THIS^^^^ and if it's much above 40, the rest can be detrimental.

[wobdee]

Best says the kolbach is 36-45?

[ynotbrusum]

Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

[wobdee]

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I've also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don't know how undermodified malt would make better beer.  I also don't know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is "better" than a car?    I don't know that "many" breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don't know for sure but I'd like to get my hands on some and see.

[wobdee]

Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

I don't know if you can go by the average? I guess it can change from year to year and its my understanding the info is on the sack for that particular crop. Anyone have a new sack of Best Pils?

[Stevie]

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I've also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don't know how undermodified malt would make better beer.  I also don't know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is "better" than a car?    I don't know that "many" breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don't know for sure but I'd like to get my hands on some and see.

Weyermann Floor Malted Bohemian Pilsner is slightly lower. I think it's average is 35-38

[narvin]

Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

I don't know if you can go by the average? I guess it can change from year to year and its my understanding the info is on the sack for that particular crop. Anyone have a new sack of Best Pils?

http://coa.countrymaltgroup.com/maltlot.asp

Starting typing bzpils in the box and a list of lot numbers will appear.  After choosing a few randomly, they all seem to be > 40.

[wobdee]

Thanks narvin

[hopfenundmalz]

So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I've also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don't know how undermodified malt would make better beer.  I also don't know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is "better" than a car?    I don't know that "many" breweries malt their own grain, but there are a few that do.

John Palmers book says some feel less modified malts taste fuller and maltier. I don't know for sure but I'd like to get my hands on some and see.

Weyermann Floor Malted Bohemian Pilsner is slightly lower. I think it's average is 35-38

Once I found a Weyermann document that said 38.4.

[rabeb25]

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf


This is my current bag of floor malted pils.  41.2.

[wobdee]

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf


This is my current bag of floor malted pils.  41.2.

That's kind a surprising, most people say this malt is slightly under modified.

[wobdee]

Here's the response from Best Malz when I asked them whether  I need a protein rest or not for their Pils malt.
actually there it is no problem to skip the protein rest, the malt is modified enough. If there should be some problems anyway or if you brew a stronger beer, I would recommend to mash in at lower temperatures (38° Celsius) and rise temperature directly to the first rest (64°Celsius). This time of rising up should be enough to solve some more proteins and also to reduce the ß- Glucans. 
 
I hope this will support you,
 

[rabeb25]

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf


This is my current bag of floor malted pils.  41.2.

That's kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don't care to actually read the malt analysis