weyermann floor malted bo pils malt
Posted: Sat Oct 22, 2011 6:55 pm
by edisonst
I bought a sack of this stuff. Used it so far with sucess in a hef and an alt bier. Both of these beers where made with a step mash, including a short protein rest. The weyermann web site has a bo pils recipe with this malt and it doughs in at 140. Does anyone know the modification level of this malt? The regular pils is listed as well modified but the boh pils malt is not. Using a step mash I achieved my usual eff. which is 83%. Im working up a bier de garde recipe and want to make sure I use an appropriate mash schedule for this malt.
Re: weyermann floor malted bo pils malt
Posted: Sun Oct 23, 2011 1:54 pm
by ajdelange
Used this once to make a Pils in exactly the same way I do with the regular Weyermann Pils (i.e. triple decoction program). The beer was fantastic - at least initially i.e. as soon as it was sufficiently lagered to drink it was the same as the regular in every regard but just a little more so. Then it faded a bit i.e. all the extra maltiness etc. dimininshed but then it came back again with even more (7 mos.) lagering. Because of the decoction mashing I couldn't comment on modification. I do hope they will continue to offer this malt.
Re: weyermann floor malted bo pils malt
Posted: Mon Oct 24, 2011 8:56 am
by Quin
It looks like that malt is well modified. The malt analysis shows a protein modification of 38-44%.
From Noonan,
http://www.brewingtechniques.com/bmg/noonan.htmlSoluble protein (% SP) or nitrogen (% TSN): The amount of protein or nitrogen in soluble form, expressed as a percentage of malt weight. In whichever terms it is expressed, the SP or TSN parameters are used to calculate the soluble nitrogen ratio.
Soluble Nitrogen Ratio (% SNR). This ratio (also expressed as S/T [soluble/total], SN/TN [soluble nitrogen/total nitrogen], or Kolbach Index) is calculated by dividing the soluble nitrogen (or protein) value by the percent total nitrogen (or protein).
The SNR is an important indicator of malt modification. The higher the number, the more highly modified the malt. Malts destined for infusion mashing should have an SNR of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.
Re: weyermann floor malted bo pils malt
Posted: Mon Oct 24, 2011 4:34 pm
by edisonst
thanks guys. I had printed out the spec sheets for both the regular pils and the floor malted pils but the terminology was inconsistant between the two. I figured I best ask rather than risk a thin or cloudy beer. Apparently is pretty similar to the regular pils malt.