tennesseean_87

Recipes 

I hope to place my first bulk grain order soon, and know I'm gonna need a sack of 2-row. I want to do some Belgian beers this summer, so I need some pil, too. I might also try a psuedo-pils with notty before it warms up too much, but think that I'll mostly use it for Belgians. Is there a big difference in the malt from BestMaltz vs. Franco-Belg? One is a little pricier, but as a general rule should I expect too much difference?

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Drinking:EW Robust Porter, Coffee Porter, How Now Brown Ale, Cranapfelwein, Apfelwein (3056 yeast, 12/5/2011), IEPA
Bottle conditioning: Blueberry Pomegranate Apfelwein (3/3/2012)
Fermenter: BM OctoberFAST (I don't care if it's late), Raspberry Apfelwein, faux-pilsener
On Deck: Yooper's DFH 60, EToj Arrogant Bastard

bh10

Recipes 

Personally, Id go with the German malt as Ive found it gives more of the grainy flavor I look for in a Pils malt.

Yooper

Recipes 

For Belgians (especially triples), I love Castle pilsner malt. I like Weyermann, but I think the Castle malt is just great.

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Broken Leg Brewery
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tennesseean_87

Recipes 

Bh10, is this graininess something you're looking for in both Belgians and Pilseners?

Yooper, I don't think either of those is available to me, but thanks!

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Drinking:EW Robust Porter, Coffee Porter, How Now Brown Ale, Cranapfelwein, Apfelwein (3056 yeast, 12/5/2011), IEPA
Bottle conditioning: Blueberry Pomegranate Apfelwein (3/3/2012)
Fermenter: BM OctoberFAST (I don't care if it's late), Raspberry Apfelwein, faux-pilsener
On Deck: Yooper's DFH 60, EToj Arrogant Bastard

bh10

Recipes 

I like my belgians to have a malty/grainy/bready backbone, but definitely in Pilsners and any other german lager, JMO.

Misplaced_Canuck

Recipes 

I've been using Best Malz pilsener malt, and I've had a LOT of hot break with this malt, even with a protein rest. I'm probably not going to use it again unless I have a specific reason to.

MC

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"Rogue is the IBM of beers"

Quote:

Originally Posted by Unknown Carbonic bite? Is that like the bubonic plague?

bh10

Recipes 

Interesting, I use Weyermann for all things malty.

smokinghole

Recipes 

I've been using Franco-Belges pils for a few months now out of a sack. I like it. I also have Franco-Belges vienna. The nice thing about the Franco-Belges is that I read it's French grown and they are not allowed to spray pesticides on the crop. Not certified organic by any means but I like less pesticides in my food/beer.

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Going through life is hard.
Going through life stupid is harder.

samc

Recipes 

My limited experience with Pils malts exactly mirrors Yoopers!

The beer I did with the Weyermann tasted like eating a loaf of bread, which could have been my brewing technique, but I find Castle more to my taste buds.

Misplaced_Canuck

Recipes 

Weyermann <> Best Malz

It's not a bad malt, it's just that there's soooo much hot break that I get concerned that I'll get a clog in my brewing gear.

MC

__________________

"Rogue is the IBM of beers"

Quote:

Originally Posted by Unknown Carbonic bite? Is that like the bubonic plague?