I've done this with a Hochkurz mash where I need to target 145° and then boost it to 160° but it's relatively easy to do that. So where are you resting (temps) and for how long?
Weyermann says it has a Kolbach Index of 38.4% and total protein of 10.8%. Most of the brew science gurus recommend a protein rest if the malt is below 38% or has ~12% protein, so (according to the numbers) this malt should do OK with a single infusion mash/no protein rest.That being said, I have only step mashed this malt and prefer these rest schedules. My first mashes with this malt had 131F rests for 30mins and ended up with head retention problems, thus the shortened, higher temp protein rests.German pils schedule: 135F/10min, 140F/30min, 158F/30minCzech pils: 135°F/10 minutes; 145°F/30 minutes; 160°F/30 minutes.
I have very little experience with the undermodified malts. Also, I know that Weyermann made two different pils malts (at least) and that one was this undermodified version. Is it possible that the other one is fully modified but would still give you that nice robust character you're talking about?
The floor malted version is a completely different variety of malt than the others and produced in a different malting facility in Czech Rep. The floor malt is Tolar or Bojos, while the non-floor malt is Hanka, so I'm betting they taste different.I haven't tried their other offerings so can't comment on them. I was chomping raw grain at my last brewday and mixed the Best Malz pils and floor malt. Tasting them raw, I could taste exactly what they were imparting in my finished beer. The BM was husky, grainy and not as sweet, the floor malt was toasty and very sweet. The closest raw grain flavor that I've had that compares to the floor malt is 6L Dingeman's Belgian Munich. It's simply that rich.Chomp a few raw grains and decide if you think the difference is worthwhile. To me, it was like night and day.