Hello I am just writing this to ask about the Bohemian pilsner malt … Can you use it in a Single-infusion or is that malt more for mult-step or deco???
Weyermann’s Bohemian Pilsner malt is fully modified, but the floor-malted Bohemian Pilsner Malt from Weyermann is just a bit under-modified. You might get away with single infusion, but it’s not too difficult to mash in thick at 127-130F for about 15 min then add some 200F water slowly to bring up the temp to 148-152F or whatever your saccharification temp goal is.
