On the left, Helles (90% Pils, 6% Bohemian dark, 4% Carafoam – multi-temp step mash); on the right, Czech pils (97.5% Pils, 2.5% Acid malt – triple decoction).
the beer engine
On the left, Helles (90% Pils, 6% Bohemian dark, 4% Carafoam – multi-temp step mash); on the right, Czech pils (97.5% Pils, 2.5% Acid malt – triple decoction).
the beer engine 
I trust you.
drink it.
decoction = malliard?
That’s a dirty blonde on the right?
triple decoction? show off.
Different yeast? Just kidding – clearly Maillard reactions at work with the decoctions.
Can you explain why the use of acidulated malt? I’ve brewed a couple of beers recently, both using only brett/bottle dregs, etc. Both recipes called for acid malt. I have “Designing Great Beers”, “Wild Brews”, “Farmhouse Ales”; and even looking through “Brewing Classic Styles” or “How To Brew”, I can’t find much info at all on acid malt.
Do you, personally, only use it to lower ph, or for the slight “sour” or “tart” flavour it can contribute, or both? I guess I’m extra curious because of seeing its use in a Czech pils recipe.
Thanks.
I use it to drop mash pH when brewing with soft water and without having to use brewing salts, thus drastically changing the water profile (i.e., brewing Czech-style lagers with a Pilsen-like water profile).
Pretty cool picture. I’m going to use this post to demonstrate what some of my friends refuse to believe: that decoction makes a distinct difference in the beer. Thank you!
A little late to this party, but what’s your favorite Czech Pils recipe (malt,hops and yest) MD?
And while I’m not bad ass enough ot do a full triple decoct, I’ve definitly got the chops for a single or a double decoction 😉
Thanks!
You only need three things: Pils malt, Saaz hops, and 2782 (or your choice of Czech lager strain).
Thanks. Couldn’t find 2782 so am trying 2278 (same numbers, different order so it’s gotta be just as good!) JamilZ wants me to put in some Carapils–which is why I asked–but I’m going to go with you and SMASH this one.
2782 Staro Prague is a limited-release and my all-time fave, but 2278 is classic. I’m certainly not opposed to other malts in the mix, but all you really *need* is a good Pilsner base (the Weyermann floor-malted Bohemian is excellent). Let us know how it comes out!