Bohemian Mesa — Czech-Style Pilsner Malt

$60.00 USD

Sale Sold out

The 593 °WK enzyme base — Czech character on purpose.

Genie 2-row barley, malted gently under-modified the way a Czech floor malting would. Rich body, dense foam, and an enzyme package strong enough to convert almost anything you mash alongside it.

Lot HM-2026-B-PIL-001 · Lab panel: Hartwick Center · CoA 2026-04-27 · Sold in 50-lb bags (5-lb bags coming soon)

Certificate of Analysis

Spec	This lot	Target band
Extract (Fine, DB)	78.0 %	≥77
Color	2.0 °SRM	1.5–2.2
Moisture	3.97 %	3.5–4.5
Friability	92.76 %	≥82
Kolbach / S-T	35.6 %	35–41
Total protein	13.8 %	12.5–14.0
Diastatic power	174 °L (593 °WK)	≥150
Alpha-amylase	72 DU	≥55
β-glucan	45.0 mg/L	≤75
FAN	207 mg/L	≥180

Under-modified and protein-rich by design — that's the Czech-Pilsen release band. Every bag ships with its lot CoA.

Brewing this lot

Rewards a step mash or single decoction (Kolbach 35.6 = under-modified, Czech-style). Single-infusion brewers: mash 152–154°F for a full 60–75 minutes and expect a touch more haze — it's authentic.
A 10–15 min stand at 131°F on the way up tightens the beer without stripping the foam this lot's 13.8% protein builds.
593 °WK converts adjuncts for free — up to ~30–40% flaked corn, our Ute Moonstone blue corn, or emmer without external enzymes.
β-glucan is just 45 mg/L — easy lautering, no rice hulls needed.
FAN 207: skip yeast nutrient in all-malt worts.

Styles it was built for

Czech Pale Lager (10–12°P) — 90–100% Bohemian Mesa, Saaz throughout, single decoction if you're up for it.
Czech Amber / Dark Lager — base it here, layer Munich and a touch of debittered dark malt.
Mexican-Style Lager — 75% Bohemian Mesa + 25% Ute Moonstone blue corn; the enzymes carry the corn.
Festbier / Kellerbier — the high protein reads as rustic, bready depth, very at home unfiltered.

Malted in Queen Creek from Genie 2-row barley. The backbone of our lineup — and of any grist that needs enzymes.

Quantity

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