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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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

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
Giving beer a leg to stand on since 2006

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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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

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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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

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