Weyermann Bohemian Pilsner Malt is a lager-style base malt produced from Czech barley varieties Bojo and Tolar. The Czech-grown grain is processed specifically for "Bohemian" characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. It's perfect for authentic Bohemian pilsners and Belgian ales, but is well-suited to any beer style that requires a solid malt presence.
Grisette-like malt bill (14% wheat malt) with classic saison yeast selection. Intended to be a comparison to the Jeune Grisette des Ardennes made from the same malt/mash regimen, but with a vastly different yeast choice and fermentation schedule.
Resources:
Target water profile:
Fermentation:
Regarding the "stall" from Drew Beechum: "I stumbled on what I think is the magic trick to prevent the ’Dupont’stall and confirmed it with much brainier folks than I who work with intimately with the strains - those main Saison strains are backpressure sensitive. The increased pressure and CO2 levels created by an airlock or blowoff tube are possibly the culprits causing the stallout. At least that’s the speculation I get from the PhD types who work with the strains all the time! How did I discover this by accident? I’ve been fermenting ’open’for years in my primaries and noticed ’wait a tick, I don’t stall when using those critters, why?’ All I do for primary is slap a piece of sanitized foil on top of the carboy or keg and wait for primary fermentation to subside. As long as the yeast are active, they’ll keep bad things at bay and the foil prevents dust and bugs from raiding the fermenter. In other words, follow the fermentation schedule, eschew the airlock and use foil to avoid stalling out! (for most values of avoiding stall - this process truly works for me when I do it, so...)...cap the carboy with foil and just lightly crimp it."