Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
One way to potentially get into low oxygen "like" brewing without changing things (other than your base malt) might be to give the new Viking "Pilsner Zero Malt" a try. This malt has been specially modified to have zero LOX (lipoxygenase) enzymes. The various LOX types of enzymes are well known to negatively impact beers flavor, stability, and head retention. The oxidation of the intermediate products generated via lipoxygenase enzyme activity during the mash lead to off-flavors, browning, and reduced head retention. The theory behind this malt is that if you get rid of the LOX enzymes which create the very products that oxygen subsequently negatively impacts, you will get rid of many of the negative effects caused by oxygen.
Disclaimer: I am not associated with Viking, and I have no idea as to whether or not they have solved the problem of the negative effects of oxygen via this approach.
https://www.maroma.sk/docs/VIKING-PILSNER-ZERO-MALT.pdf
Disclaimer: I am not associated with Viking, and I have no idea as to whether or not they have solved the problem of the negative effects of oxygen via this approach.
https://www.maroma.sk/docs/VIKING-PILSNER-ZERO-MALT.pdf