Bringing this from the dead. Making a Czech pils, and LHBS out of weyerman bohemian floor malted. Is this unmodified such that I Should do a quick protein rest at 133, or go straight Hochhurz? I'll probably do single decoction up to mashout just for fun. (Shrieks from the LODO crowd).
I used Barke Pils in a Czech 12° today. I had a bit of trouble recirculating during the mash steps. It came out fine I just had to stop, let the mash burp, then start up again. I attribute this to too fine a crush thinking the individual kernels are different enough that my normal mill setting was a bit too fine. I didn’t account for that. Interestingly, upon cleanup, the RIMS element was as clean as I’ve ever seen it. Alls well that ends well: I hit my gravity and volume spot on. Looking forward to this one.
Edit: when I dumped the grain bag at the wood line for the deer, I noticed some smutze in the bottom of the bag. I attribute the recirculating difficulty to this smutze. I did not get any teig on top of the grain bed. unterteig, hauptteig, and oberteig indeed. Dave Miller said, “On brew day, the unterteig is a brewer's worst enemy.”
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