 |
05-18-2011, 06:10 PM
|
#1
|
|
Feedback Score: 0 reviews
Join Date: Nov 2008
Posts: 1,895
Liked 8 Times on 8 Posts
Likes Given: 1
|
Looking for a Belgian recipe with Am 2-row
|
|
I bought a giant sack of grain, and I want to make a Belgian, either BPA or Saison, and I have a ton of American 2-row grain. All of the recipes I find have pilsner malt as the base (I should have bought pilsner malt).
Does anyone have a good recipe for either style with a base malt of American 2-row.
I also would like to avoid table sugar, as I have had poor luck with it.
|
|
|
|
05-18-2011, 06:20 PM
|
#2
|
|
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: Richmond, VA
Posts: 691
Liked 5 Times on 5 Posts
Likes Given: 2
|
Just sub the 2-row in where it calls for pislner malt. It will only taste slightly different, the main thing will be the SRM difference. I'm a bit of a purist I suppose in the sense that I'd try to use a continental pilsner malt (belgian in a belgian, german in a german) when the recipe calls for it, but I did just brew a hefe with 2-row instead of pislner and it seems to be coming along fine!
Lots of recipes are using the pilsner for the fermentables anyway, and using other malts for the flavoring like crystal, special b, wheat, etc.
|
|
|
|
|
05-18-2011, 06:22 PM
|
#3
|
|
Feedback Score: 0 reviews
Join Date: Nov 2008
Posts: 1,895
Liked 8 Times on 8 Posts
Likes Given: 1
|
Quote:
Originally Posted by cvstrat
Just sub the 2-row in where it calls for pislner malt. It will only taste slightly different, the main thing will be the SRM difference. I'm a bit of a purist I suppose in the sense that I'd try to use a continental pilsner malt (belgian in a belgian, german in a german) when the recipe calls for it, but I did just brew a hefe with 2-row instead of pislner and it seems to be coming along fine!
Lots of recipes are using the pilsner for the fermentables anyway, and using other malts for the flavoring like crystal, special b, wheat, etc.
|
And for the sugar? What would you swap in for that? |
|
|
|
|
05-18-2011, 06:58 PM
|
#4
|
|
Feedback Score: 0 reviews
Join Date: Dec 2007
Posts: 9,100
Liked 145 Times on 139 Posts
Likes Given: 4
|
Use beet sugar.
_
|
|
|
|
|
05-18-2011, 09:00 PM
|
#5
|
|
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: New Brunswick, NJ, Brew Jersey
Posts: 394
Liked 6 Times on 6 Posts
Likes Given: 7
|
I think you will miss the pilsner malt. American 2-row is for american ales and that's about it.
|
|
|
|
|
05-18-2011, 10:12 PM
|
#6
|
|
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: Richmond, VA
Posts: 691
Liked 5 Times on 5 Posts
Likes Given: 2
|
You could try using corn sugar.
|
|
|
|
|
05-18-2011, 10:37 PM
|
#7
|
|
Feedback Score: 0 reviews
Join Date: Aug 2009
Location: denver
Posts: 50
Liked 1 Times on 1 Posts
Likes Given: 1
|
Just about every belgian and saison I've made has been with american 2 row and they all tasted just fine. I am going to switch my base malt to pilsner and want to try 2 simple belgian recipes side by side to see the difference, one with am 2 row and the other pilsner.
as far as table sugar goes I've had no problems with it. When do you add it and how much do you use? If I use it in large amounts I just put it in the tail end of fermentation. I did this with a tripel and it went from 1.081 down to 1.005 with 2.5 lbs of sugar towards the end of fermentation! A little drier than I wanted it to be but it is pretty damn good and actually has a bit of sweetness to it. no cidery off flavors or anything.
|
|
|
|
|
05-19-2011, 03:34 PM
|
#8
|
|
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: Los Angeles, CA, Los Angeles, CA
Posts: 447
Liked 4 Times on 4 Posts
|
I'd go either corn sugar (dextrose) or some candy syrup.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
|
.gif-1367621329.gif)
