Budweiser Budvar Undermodified Malt - St. Patrick's of Texas

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Budweiser Budvar Undermodified Malt •The first traditional undermodified malt available to homebrewers. •The same malt used by Budweiser Budvar brewery •available exclusively through St. Pats •grown in famed Hana region of Moravia Undermodified malt is the missing link in craft brewing. Undermodified malt has not been available to small brewers for at least 10 or 20 years. I contacted more than 40 maltings world-wide over the past 9 years in search of undermodified malt. In the end it was a comment I made during a Moravian TV interview that led to this Budvar malt. I have long believed that undermodified malt would be the most interesting new product for at least the past decade. The phenomenal response to this malt confirmed my belief. On my most recent trip to Czech Republic I had the opportunity to speak with the head of the Czech malting and brewing research center regarding barley and malt (and many other things such as the changes at Pilsner Urquell and types of yeast used in Czech Republic). Budvar malt is made from the barley variety Forum, a 2-row spring variety grown in Hana region of Moravia. This is a low Β-glucan variety that is appropriate for making undermodified malt. One of the most interesting things I learned was that the barley varieties that make excellent wellmodified malt are not appropriate for making undermodified malt. Virtually all of the large breweries worldwide demand wellmodified malt and farmers then grow appropriate varieties. The reason undermodified malt is unavailable worldwide is that the necessary varieties are not grown. I feel very fortunate that Budvar still insists on undermodified malt and hence, the appropriate variety, Forum, is grown. All malts available in America whether from Europe or America are well-modified and, as such, can be mashed at a single temperature. However, some homebrewers emulate traditional brewing by using multiple temperature mash schedules. Budvar malt is unique in that it is the first malt that requires a multiple temperature mash. We will continue to offer Moravian wellmodified malt. It is made from the 2-row spring barley also grown in Hana and is an excellent choice for lagers or ales. Several breweries are using this malt to produce all their ales as well as lagers. Budvar Malt is the same price as Moravian malt in catalog. $7.50/10 lbs, $36.30/55 lbs, $66/ 110 lbs Call for pricing on larger quantities, 1000-40,000 lbs. Malt specs are on our web page. Kolbach of Budvar is less than 38. Floor Maltings where our malt is produced. The malt is about 10 cm deep. It is turned ~twice a day in the summer and every ~30 hours in winter. This malthouse is 3 levels and each level requires different rates of turning due to differences in temperature. Typically takes 6 days on the floor. Note the windows along side and rear. The art of floor malting is knowing when to open and close Malt in the Palm of my hand. This malt has been on the floor for 4 days. Malt smells like pumpkins at this stage. This particular malt is headed for a well known Belgian brewery. Traditional Moravian Floor Maltings This pale extract is made from Moravian 2row spring barley. Lighter in color than either Alexanders or Briess and excellent quality. We have discontinued both Alexanders and Briess pale extract and will use Moravian pale in all kits calling for pale extract. Moravian Syrup sells for $1.85/lb. We’ve been selling this now for 8 months and the feedback has been very positive. Moravian Pale Malt Extract these. Floor maltings are closed in August due to summer heat. This maltings was empty last August during our visit so we returned in March. This malthouse is in the heart of Hana, the rich farm region of Moravia lying along the Morava River. In fact, the bottom floor still bears the water-stained walls of the Morava River flood of 1997. This extract really is flavorful and light in color which allows you more control over all recipes when used as the base. We also have Moravian pale extract in dry form. Very light color. It sells for the same as Briess dry. Some may be interested in the smaller bulk size, a 33 lb bag. Moravian Pale Dry Extract $3.25/1 lb $13.75/5 lb $66/33 lb
I returned to Moravia in March of this year and spent 3 days travelling with a Czech brewmaster. I spent 12 hours brewing at a Moravian brewery. I had the opportunity to clarify all the issues remaining from my trip of last August. Here’s the details of traditional double decoction Czech brewing. Dough-in at 37°C (98°F). Rest for 10-15 minutes. Decoction is a very thin mash. 2- 2.5 quarts of water per lb of malt. This is at least 50% more water than single infusion mash. Raise (at 0.5-1°C/minute by direct heat) mash to 50°-53°C (122-127°F) for 15 minute rest. Pull first decoction. Amount will depend on system but 30-45% of mash is good estimate. You want thick portion of mash which will be at the bottom for decoction. In thick ale mash, there is little distinction between thickness of bottom and top. However, in a thin decoction, the grain sinks to the bottom. Raise decoction to 63-65°C (145-149°F) and rest for 10-15 minutes. Then raise decoction to 73-74°C (163-165°F) for 10-15 minute rest. Then bring decoction to boil for 20 minutes. Add decoction back to main mash (note the main mash has been at 50-53°C (122-127°F) during the first decoction processing). Entire mash should now be at 63-65°C (145- 149°F). Rest for 10-15 minutes. Pull second decoction. Second decoction will be larger than first, on the order of 40- 60% of mash. Again, you want thick (bottom) portion. Raise decoction to 73-74°C (163-165°F) for 10-15 minute rest. Then bring to boil for 20 minutes. Add decoction back to bring entire mash to 77-78°C (171-172°F) for 30 minute rest. Now you’re ready to lauter. You will find the top thin portion is extremely clear--much of the break material typically found in kettle is in lauter tun due to boils during decoction. The top portion is so clear you need not lauter it. The first wort can actually come off the top via a siphon hose. This will be as much as 40% of the total kettle volume. Gravity of first wort will be quite low, ~14- 15°P for a 12°P pilsner. Brewing with Budvar Undermodified Malt Traditional 2-vessel Double Decoction Recirculate until clear which should be in a minute for decoction. Then lauter. You will not need to add any sparge water for some time because of thin mash, unless lauter gets stuck which often happens with decoction. If lauter slows too much, add 80°C (176°F) sparge water and stir gently, then begin lauter again. You need much less sparge water for decoction because of thin mash. Boil 1.5 hours. 3 hop additions. First is shortly before boil begins. Second about 10 minutes into boil and last 20 minutes before end of boil. Hop additions are all of nearly equal amounts. Czech Saaz hops for all. 3-5 oz total in 5 gallons. Cool wort and pitch yeast. If you have concentrated yeast slurry (3+ oz for 5 gallons) then pitch at 8°C (46°F) and ferment 1 day for every degree Plato (‘Czech rule’). For example, 12 days for 12°P (1.048) pilsner. High krausen in 48-60 hours. Temperature may rise to 11°C but not higher. Rack to secondary and lager at 0-3°C (32- 37°F). Michael, Lynne and Stanislav Bernard of Bernard Brewery in eastern Bohemia. Mr. Bernard is head of Czech small brewers association. Engineer by training, he first owned a newspaper after Velvet Revolution, then picked up Humpolec brewery at auction. The lagering temperature depends upon the yeast. Budvar yeast will flocculate out and stop fermenting at 3°C while German lager yeasts must be colder, typically 0°C. When you reach your target final gravity, 1.010 for Budvar, drop temperature to
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Budweiser Budvar Undermodified Malt - St. Patrick's of Texas

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