Bohemian Pilsner Malt

[Gugs44]

Hi Lads/Ladies

I am going brewing Mikkeller Beer Geek next week, recipe from their book. As I am using a pilsner malt and not MO as my base malt do i need to do a 90min boil with this malt??

Also doing an American Pilsner and wondering when would be best to dry hop this...during D-Rest, while lagering for 6 weeks or more or add to lagering stage 3 week before bottling. I know the cold temps at lagering will slow the release of aroma and flavour from the hops.

Any advice would be much appreciated as always.

Cheers

[DEMPSEY]

I would say your fine with a 60 minute boil. What is your concern about feeling the need to do a 90 minute one.

[Qs]

Assuming its Weyermann so on Northern Brewer it says

1.6-2° L. This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The malt is raked and turned by hand in a floor-malting facility and given a traditional Bohemian malting schedule. The result is a slightly under-modified malt with unique and complex flavor. A must for a truly outstanding Pilsner beer.

If its under-modified I'd go 90 minutes.

[Gugs44]

I would say your fine with a 60 minute boil. What is your concern about feeling the need to do a 90 minute one.

Purely for DMS boil off or would that really matter in a stout?

Thanks

[Jonnycheech]

What do they recommend in their book? A 90 min boil? I'd go with what they recommend personally. It's not worth chancing on skiving a half hour for a batch that smells/tastes like cooked corn. Think how much time and effort that will go into this batch overall.

I made a New American Pilsner awhile back and it was dry hopped during the D-rest. I added hops and then slowly brought it up to D rest temp, so probably 5 days dry hop before racking. Results were good.

[Jaroslavb]

In the Czech Republic there are many breweries that do 120 minutes boiling with of Pilsner lager

[Gugs44]

What do they recommend in their book? A 90 min boil? I'd go with what they recommend personally. It's not worth chancing on skiving a half hour for a batch that smells/tastes like cooked corn. Think how much time and effort that will go into this batch overall.

I made a New American Pilsner awhile back and it was dry hopped during the D-rest. I added hops and then slowly brought it up to D rest temp, so probably 5 days dry hop before racking. Results were good.

They dont recommend a boil time, just 60min mash, ingredients and yeast to be used...ill do the 90 to be sure although as a stout the flaws of any DMS would be well hidden

Thanks for the advice on the dry hopping, I did a lager last year for the old man which turned out great but without dry hopping. I plan to ferment for 18-21 days at 10c and lager it for a minimum of 6 weeks. How long was your D-Rest out of curiosity, I did 4 days last year.

[Jonnycheech]

I bring it up a few degrees a day to D-rest temp and then hold for 3 days, maybe more if the F.G. is too high, and then bring down to lager temp 3-4 degrees a day.

[alealex]

Step mashing (or decoction) brings out the best from this malt.
As previously said this malt is undermodified. You would get better results than with single step mash.
I'd go 90 min boil time as well with it.

[DEMPSEY]

It might not be under modified as it depends on whose malt it is though

[alealex]

Under modified or not I got better results doing step mashes with weyermann floor malted pilsner and decoction with bohemian pils malt.
Or maybe it was the placebo effect cos of that extra effort with decoction.. ?