Brewing Master

Question:

The Briess web page list it as a two row malt. Maryann Gruber from Briess, responding to an e-mail from me, said it’s suitable for single infusion as well as multiple step or even decoction mashes. Mark — "It ain’t those parts of the Bible that I can’t understand that bothers me, it’s the parts that I do understand."—Mark Twain

– Hide quoted text — Show quoted text – Maryann Gruber, Briess’ maltster, told me she fought the introduction of Pilsner malt because she felt that it was unnecessary since she thought better beer could be made from their pale malts.  The only reason that it was introduced is because, in the market place, there is a belief that undermodified malts make better lagers.  She thought that was silly.    Hmmmm, far be it to disagree with a maltster employee, but isn’t (European-style) lager/pilsner malt different from other pale malt in that it contains the precursors necessary to have things like low-level DMS some think suitable (some say necessary) for many true-to-style lagers? How can any old pale malt, presuambly also used for things like pale ales where DMS is seen as a flaw, also be could for European-style lagers?    I guess it comes down to a question of what is the difference between her "pale malts" and the pilsner, and why?    As a side note, somebody else opined that the Briess Pilsner was made from 6-row grain.  My tastings of beer made from six-row versus 2-row would indicate that malt would make for a rougher, grainier/huskier flavor that I personally don’t find attractive in most beer. — Joel Plutchak "Life is nothing if not an ongoing suckfest of trade-offs." – Beatleboy

Jay

Response:

As a side note, somebody else opined that the Briess Pilsner was made from 6-row grain.

Ow…ow…that was me…ME…!!! (g)… I just bought some more today. My tastings of beer made from six-row versus 2-row would indicate that malt would make for a rougher, grainier/huskier flavor that I personally don’t find attractive in most beer.

You’re right about the flavor, the 6 row has a grainy, less refined, flavor…But that’s part of the profile for CAP…and I think the interest in CAP is why Briess decided to provide (AFAIK) the only traditionally correct grain on the market for it. BTW…??? It’s probably also the truest grain for brewing a (historical) steam beer with…I’m not sure what Anchor uses…But it was all that was available in the mid to late 1800s… ]]]Z[[[

Response:

Maryann Gruber, Briess' maltster, told me she fought the introduction of Pilsner malt because she felt that it was unnecessary since she thought better beer could be made from their pale malts.  The only reason that it was introduced is because, in the market place, there is a belief that undermodified malts make better lagers.  She thought that was silly.

   Hmmmm, far be it to disagree with a maltster employee, but isn't (European-style) lager/pilsner malt different from other pale malt in that it contains the precursors necessary to have things like low-level DMS some think suitable (some say necessary) for many true-to-style lagers? How can any old pale malt, presuambly also used for things like pale ales where DMS is seen as a flaw, also be could for European-style lagers?    I guess it comes down to a question of what is the difference between her "pale malts" and the pilsner, and why?    As a side note, somebody else opined that the Briess Pilsner was made from 6-row grain.  My tastings of beer made from six-row versus 2-row would indicate that malt would make for a rougher, grainier/huskier flavor that I personally don't find attractive in most beer. -- Joel Plutchak "Life is nothing if not an ongoing suckfest of trade-offs." - Beatleboy Jay

Response:

   I just brewed a batch of rye beer using Briess Pilsen as the base malt and it turned out fine with a single temp mash of 152.    Brew on, Steve

Response:

I just bought a bag of the new Briess Pilsen malt and was wondering if anyone else had tried it and if so what type of mash schedule did you use? Single infusion? Protien rest? Mark -- "It ain't those parts of the Bible that I can't understand that bothers me, it's the parts that I do understand."---Mark Twain

Response:

Maryann Gruber, Briess' maltster, told me she fought the introduction of Pilsner malt because she felt that it was unnecessary since she thought better beer could be made from their pale malts.  The only reason that it was introduced is because, in the market place, there is a belief that undermodified malts make better lagers.  She thought that was silly. --  Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum.  It is my new hobby!

- Hide quoted text -- Show quoted text - I just bought a bag of the new Briess Pilsen malt and was wondering if anyone else had tried it and if so what type of mash schedule did you use? Single infusion? Protien rest? Mark -- "It ain't those parts of the Bible that I can't understand that bothers me, it's the parts that I do understand."---Mark Twain

Response:

Dan,      Is it truly under modified?  If so what mash schedule, and decoction or step-infusion, or either?                                             Marc Gaspard

- Hide quoted text -- Show quoted text - Maryann Gruber, Briess' maltster, told me she fought the introduction of Pilsner malt because she felt that it was unnecessary since she thought better beer could be made from their pale malts.  The only reason that it was introduced is because, in the market place, there is a belief that undermodified malts make better lagers.  She thought that was silly. --  Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum.  It is my new hobby! I just bought a bag of the new Briess Pilsen malt and was wondering if anyone else had tried it and if so what type of mash schedule did you use? Single infusion? Protien rest? Mark -- "It ain't those parts of the Bible that I can't understand that bothers me, it's the parts that I do understand."---Mark Twain

Response:

I don't know to what degree it is undermodified.  Knowing Maryann, I am sure that it is minimally under modified. I have no idea what sort of mash schedule they recommend.  I personally don't have any desire to use it. --  Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum.  It is my new hobby!

- Hide quoted text -- Show quoted text - Dan,      Is it truly under modified?  If so what mash schedule, and decoction or step-infusion, or either?                                             Marc Gaspard Maryann Gruber, Briess' maltster, told me she fought the introduction of Pilsner malt because she felt that it was unnecessary since she thought better beer could be made from their pale malts.  The only reason that it was introduced is because, in the market place, there is a belief that undermodified malts make better lagers.  She thought that was silly. --  Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum.  It is my new hobby! I just bought a bag of the new Briess Pilsen malt and was wondering if anyone else had tried it and if so what type of mash schedule did you use? Single infusion? Protien rest? Mark -- "It ain't those parts of the Bible that I can't understand that bothers me, it's the parts that I do understand."---Mark Twain

Response:

I just bought a bag of the new Briess Pilsen malt and was wondering if anyone else had tried it and if so what type of mash schedule did you use? Single infusion? Protien rest?

I've used it in small amounts for partial mashs. I gave it a short, 10 min, protien rest at 120*F. Mashed at 150*F, and mashed out at 160*F for another 10 min. This is easy to do in such small quantitys...If I were dealing with a full batch I think I'd do a straight infusion. It's made with 6 row I think, and it's a little tastier than the Euro Pilsner Grains...I'd suggest a rough grind. ]]]Z[[[

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