[2brew559]

Hello every one


Well went to the my local brew store to get my ingredients for a Milk Stout
they were out of the main malt I was going to use: Dinglemans Pilsner malt

Instead the brew store  staff substituted  Weyermann Floor Malted Bohemian malt

Im worried about the DP of this malt  -  Note: I  mash in/ mash out in Round water cooler 10 gallon
Planned Mash schedule 60/70 mins @ 154F - 1.55qts water/ lb of grain
60 min boil...
should I go to a 90min mash with 90 min boil???

Heres the grist, Milk stout

54.5% - 6 lbs Weyermann Floor malted Bohemian Pilsner 1.8L
11.4% - 2lbs Dark Munich weyermann 10L
11.4% - 1.25lb Flaked Barley
4.5% - 0.5lb Uk crystal 60
6.8% - 0.75lb  Uk Choc. Malt 425L
4.5% - 0.5lb Patagonia Negra Malt 340L

[neddles]

I can't say anything definitive but my guess is you will have no problems. I no-sparge (BIAB) mashed a 1.050 saison 147ºF for 45 min and 158ºF for 20 min. and got conversion at 100% of potential. The grist was as follows.

85% Wey. Floor Malted Pils
10% Flaked Wheat
5% Flaked Oats

[HoosierBrew]

My question is : does this stuff still need to be step mashed, or has it been modified enough nowadays to not need the step mash ? I used to read comments from various retailers saying that it needed step mashed. I don't see those comments now from retailers.

[neddles]

I have step mashed it and single infused it both with predictability and success. I have heard of others doing both with no problems. I know Weyermann has a recommended step mashing schedule that they propose using on a czech pils. Is it absolutely necessary? I cannot answer.

[HoosierBrew]

I have step mashed it and single infused it both with predictability and success. I have heard of others doing both with no problems. I know Weyermann has a recommended step mashing schedule that they propose using on a czech pils. Is it absolutely necessary? I cannot answer.

If you've single infused it with good results that answers my question. Thanks for the info !

[Stevie]

+ 1 to the above. I have always avoided it due to weyermanns recommendation to step mash, but from what I have heard it's not a problem to use a single infusion. I have heard the character of he floor malted stuff is nice, so I might need to give it a go soon.

[erockrph]

Weyermann makes no mention of needing a step mash on their website currently and states that it can be used up to 100% of your grist.

Personally, I used this for all my lagers until about a year ago when I got a good deal on a sack of Avangard. I did a single infusion at 153F every time and never had conversion or attenuation issues.

[2brew559]

Just wanted to Thank Every one for their responses  

I read on other forums  as well that can be single infused/ mashed.....

I wasn't about to do the "decoration gigamus infisionous step ladder mashing procedure"      Nahhhh got   things to do and people to see..
LOL
Im going back to brew shop and get some more  for a smooth robust porter... Im making along with the milk stout ... 


BUT thank you every one!!!!!

[Ancient Abbey]

Here are three analysis sheets from sacs I scanned:

[neddles]

the pictures don't show up

[The Beerery]

Here is my lot of bopils.

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

[curtism1234]

I was wanting to buy the Weyermann last weekend and the salesman insisted that the Dingemans was the floor malted. I didn't think that was right but listened to him anyway. Wrong 

I like the Wyermann. I think it adds just a wee bit more to the beer than other pilsners

[Wort-H.O.G.]

brewing a pils this weekend with it..love it and been awhile since i've used it.

[erockrph]

Here is my lot of bopils.

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

Great info, thanks for sharing. Kohlbach Index of 41.2%, so it's pretty well-modified. Seems to match my experience with this malt.

[The Beerery]

That said, I really dislike this malt. Its indeed well modified,with the high kolbach and low protein. I get funk from this... Wet hay and apple peel, I call it "dirty".