Ever Use Belgian Pale 2-Row Malt?
Posted: Sun Jul 19, 2009 9:36 am
by bleachcola
I've always used pilsner malt for my Belgian Pale Ales. Was wondering if you guys had any experience with the actual Belgian pale 2-row malt.
Re: Ever Use Belgian Pale 2-Row Malt?
Posted: Sun Jul 19, 2009 9:49 am
by ApresSkiBrewer
I use it... usually a 50/50 split of my base grains is belgain pale/cont. pils (or domestic if its all I have).
I dig, but I have always used it... so I don't have much in the way of comparison.
Re: Ever Use Belgian Pale 2-Row Malt?
Posted: Tue Jul 21, 2009 7:43 am
by SacoDeToro
I've used both Dingeman's and Castle pale ale malt in my Belgian pale ales in the past with good results. But personally, I prefer Weyermann pils in all of my Belgian and German style beers as the base malt.
Re: Ever Use Belgian Pale 2-Row Malt?
Posted: Tue Jul 21, 2009 6:01 pm
by ApresSkiBrewer
SacoDeToro wrote:I've used both Dingeman's and Castle pale ale malt in my Belgian pale ales in the past with good results. But personally, I prefer Weyermann pils in all of my Belgian and German style beers as the base malt.
What differences/benefits do you notice with the weyermann over the digemans or castle?
Re: Ever Use Belgian Pale 2-Row Malt?
Posted: Wed Jul 22, 2009 9:26 am
by DBear
I have used MFB, weyermann, digemans for mostly pale belgians. Not sure of the differences but I have noticed lately that using over 75% pils I am getting various degrees of a noticable grainy(?) aftertaste somewhat lager-like(?) I'm not sure if its the grain or some process/fermentation effect. I don't notice it in commercial beers.