A little background...I brewed for 20 years (1990-2010), all grain, all stainless steel brewery and fermenting. 24 kegs, two temp controlled freezers for ferment and aging. My Czech Pils entry at the Bluebonnet in Dallas scored very nicely, with most number ratings from 35 to 38 from the judges, with positive comments...but I did not make it to the second round. Dang it!
My go to malt was Moravian. But now it is no longer available, or maybe I need to dig deeper to find it?
So my question: what is the best choice in malts available today? Weyermann floor malted Bohemian? Weyermann German Pils?
And, can we get by with using only a single base malt, or does this beer require other malts in the grain bill?
Thanks for your input!