First time using this malt for a Kolsch and my go to Pilsner. The malt required a much smaller setting to crush the grain-it seemed to be 'harder.' My Final efficiency was lower than usual. I still have 1/2 a bag for a comparison on a future brew day.

Made a decocted smash beer with this and Czech Saaz hops, and it took 1st place in a local contest. Complex and delicious malt!

This malt is worth trying if one is going for that "genuine European pils taste".

I used it in a Czech dark and all is fine. I mashed for 60 mins with no noticeable ill effects so far (famous last words). I can't speak to its success given all the malts and such at play, but the brew is tasting mighty fine, with good complexity of chocolate, roast, and bread notes. I plan to use this more.

I was only able to pull pre-boil 1.040 SPGV with a 60 Min. mash at 170^F. I'm going to experiment more with this grain. Will order again soon.

I really like the flavor of this malt. I can't exactly explain it, but it gives a little richer pilsner malt flavor. That said I don't get great efficiency when using large amounts as a base malt. Side by side with other pils malts in a single infusion mash, I'm losing at least 5% efficiency.

Weyermann Floor Malted Bohemian Pils is a great malt. Used this for a Czech Pils, that was all this malt except a few ounces of acid malt...the aroma of the wort was amazing, one of the best smelling ever. Beer is lagering now as I wait patiently to drink it!

No need to cut this malt if your wanting a taste of an authentic European Lager/Pilsner. Paired with the right yeast, this malt produces a beer that is rare to find if at all here in the states.

I have not used it yet . I have used it many times in the last fifteen years and have happy with the results.

This is a must for an authentic Bohemian Pilsner. Weyermann malts never disappoint.

The best malt to use for an authentic Czech pilsner. Used 94% in the recent recipe. It came out superb.

The Kolbach index for this malt is 38-44, meaning it should be considered well-modified. There's no point in going through a protein rest or decoction in order to get a good yield; it behaves completely normal in that respect. It is, however, a little low in diastatic power, so I have had to prolong the mash a bit in order to get a negative iodine test.It's a great malt :)!

This was my first bag of Floor Malted Bohemian Pilsner malt, and it is now my favorite Pilsner malt. I love the flavor, especially in light lagers. This malt works well in a single infusion mash, but it really shines in a multi-step or decoction mash. I love the flavor of this malt. It has a more complex flavor than other Pilsner malts.

This is my "go to" malt for my favorite style, Bohemian Pilsner. Very malty, sweet, and it does produce Melanoidins. It is the closest thing I've found to undermodified malt since St. Pat's. closed. I always go through at least a double decoction with 20-30 minute boils of each decoction. This malt will give you the rich crackery like flavor of the better Czechs like Staropramen.One caveat, it does tend to produce stuck sparges. Simple enough, just use some rice hulls before lautering.

10 pounds of this grain, Schmidtz decoction mash stabilized at 150F for 60 minutes, 90 minute boil, 6 weeks at 48F using Wyeast - Bohemian Lager 2124 produced an incredibly smooth beer with a rocky head (even without rests in the 130F range).

I have used this in many recipes as a base malt and had excellent results. As stated above, make sure to use a 90 minute boil to drive of DMS and prevent off aromas in the final product.

Great for any German or English styles of beer. Love this malt.

I love this malt. About half of the beers I make are German inspired and this malt never fails. Great flavor, very versatile, and produces predictable wort fermentability if you choose your mash schedule well (I recommend decoction, myself). One warning, the previous review is right: boil this stuff for 90 minutes because, even then, your fermenter out-gas is going to stink like sulfur for a few days. This is true both with lager yeast and with Alt yeast, in my experience. Even though I always start out with a nasty smell in the fermenter, it always goes away and never has produced off flavors or odors in my beer.

With a recipe of 100% Floor-malted Pilsner, mashed at 150-152F, I got an incredibly clear beer. The pre-fermented wort ALREADY tastes exceptional, compared to my previous worts with Weyermann's regular Pilsner malt. No excess trub was generated either, as I might have expected with an "under-modified" malt. Since this malt is slightly lighter than regular Pilsner, I would recommend a 90 min boil to drive off the corny aromas and be sure to watch mash pH.