Hi,
Looking to try Weyermann Bohemian pils in my Kolsch, which normally uses the standard Weyermann pils.
Wondering about what mash changes I might need to do. With the standard pils, I've been doing a single infusion at 148ºF for 30 min.
Looking to try Weyermann Bohemian pils in my Kolsch, which normally uses the standard Weyermann pils.
Wondering about what mash changes I might need to do. With the standard pils, I've been doing a single infusion at 148ºF for 30 min.
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