Should I need triple decoction for my Bohemian pilsner

dushaopang

I want to make my first Bohemian pilsner,but I'm not sure I need a triple decoction? My grain is Floor-Malted Bohemian Pilsner.

AlexKay

Weyermann? Nope. Single infusion will work fine.

Steveruch

No.

Oleson-M.D.

I received a direct email from Weyermann. They do recommend a decoction mash for this style of beer.
Here is the response I received from Weyermann...
Hello Bel Air Brewing ,

Thanks or your mail.
It´s great to hear you like our malt so much to brew all your beers with Weyermann® malt.
All our Weyermann® malt are well modified for protein and starch.
You can brew with all our basemalts in infusion way, no need for decoction.
We recommend decoction for pilsner kind of beers.
I added 2 nice recipes from our library to show how to use our malts in infusion way.

Happy brewing with Weyermann® malts

Constantin Förtner

DBhomebrew

Yeah, but don't discount the bracketing.

dmtaylor

Decoction is always optional when using any commercial malt in the 21st century. Maltsters just cannot help but to produce excellent malt. None are undermodified, not even floor malted.
If you malt your own grain at home, then you might want to decoct.

IslandLizard

One could simply add a few ounces* of Melanoidin Malt to the grist to mimic some of the flavors associated with decoctions, without committing to the 3-4 hour decoction rigamarole. But it's a good workout, and exercise in mashing techniques to scrap off your brewing bucket list.
* 2-4 ounces of Melanoidin Malt in a 5 gallon batch goes a long way. More robust beers such as Oktoberfests or Doppelbocks may tolerate more.
I have brewed a double decocted Witbier, and flavorwise it's about as good as it gets.
Witbier - Double Decocted Belgian WitbierInspired by Hoegaarden Wit With this beer I won the 2014 Maryland "Free State Homebrew Guild's" Wheat Beer Competition on June 7. The judges' notes mentioned "delicious", "big flavor for style", "load of orange", "aggressive with spices". Score: 39. So if you want more subtlety, you can cut...

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www.homebrewtalk.com

Protos

Do the decoction.
You'll thank yourself you did.
Then more, you're brewing a Bohemian style. Decoction is a must in anything Czech. Czechs themselves take a great pride in that even when many German brewers have long abandoned decoction in favour of the lazy infusions, they in Bohemia still do it the hard (=the real) way.
Then more, again, you have not just any malt, but the rare Bohemian Floor-malted one! The authentic traditional product demands an authentic traditional technique to process it, otherwise you're wasting something - not much, but still.
Decoction is not all about efficiency. It's about adding subtle flavour as well. Adding Melano Malt gives just a rough and a distant approximation, imo.
For the coming Lagering Season, I plan to brew 18 Lagers, 14 of them decocted and 5 involve triple decoction, feared by many. It's not at all as hard as it might seem. And the result is worth a bit of the extra work, I firmly believe.