Viking extra pale malt

[Brew Cat]

Well going through my inventory to find a lager recipe I can brew. Alas no Pilsner but some Munich. I'm thinking of a maibock using the Viking extra pale instead of the Pilsner. What say you all. Of course it will be a decoction mash

 

[Josh Hughes]

Bet it will a malty, tasty beer.

 

[Ward Chillington]

What is it that you think your getting out of a decoction mash? Are you using a lesser modified malt?

 

[Josh Hughes]

You can pick up flavor and color from decoction. Some is subtle, but I started decocting my lagers after making a side by side in the spring.

 

[Brew Cat]

I agree. The caramelization of the wort and grains give it a nice flavor and color. I did a lot of side by side myself. Decoction, no decoction, melanoiden malt and different combinations. Plus I mash indoors and it smells awesome. Historically it was needed to be done with less modified grain. Many people say it doesn't make enough of a difference for the work. Not that much more work if you love the process. I only decoct lagers. Hint: boil it thick and hard. I don't go by the timer, color and smell

 

[BilltownBrewingCo]

Well going through my inventory to find a lager recipe I can brew. Alas no Pilsner but some Munich. I'm thinking of a maibock using the Viking extra pale instead of the Pilsner. What say you all. Of course it will be a decoction mash

Maibock is my favorite style- and I prefer them to be lighter, but that decoction will certainly help give it some color, and depth of maltiness! I like your decoction thought process too... same way I do it!

 

[Brew Cat]

The Viking malt got 80% conversion with the decoction which is a bit more than Weyerman grains that I've used in decoction . Now the viking is all natural organic grown in a colder climate Norway I believe. Ive never used Viking before. Need to do more research

 

[Sanctuary Brewing]

I primarily use Viking and love their malts.