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hbhudy · 09-20-2011, 11:19 PM

I have always used 2-row for my base malts.. I wanted to know what the difference would be if I used pils instead of 2-row. I know color would/should be lighter, but what about malt character or sweetness??

Thanks for the feedback

**bwarbiany** · 09-20-2011, 11:33 PM

I did this for the first time with a simple blonde ale, where I went about 60% Belgian Pils, 40% US 2-row. I definitely got more of a "grainy" taste out of the finished product, and that added a depth that I'd had trouble getting in my lighter 2-row beers that I'd made. I've stared using it on a more regular basis.

I'd say at the very least to give it a try.

HarkinBanks · 09-20-2011, 11:40 PM

I completely agree with the previous poster. I just did the same thing with a wheat beer and it turned out better with pils vs 2row. Just mash a little longer than with 2row. It is worth a try.

Malticulous · 09-21-2011, 12:13 AM

A good pils malt has graham cracker taste to it. It has higher extract potential than pale malt.

StMarcos · 09-21-2011, 10:15 AM

I thought pils was 2-row...?

**MalFet** · 09-21-2011, 12:00 PM

Quote:

Originally Posted by StMarcos

I thought pils was 2-row...?

When people say 2-Row, it's usually shorthand for "American 2-Row Pale Malt". For whatever reason, when the word got shortened it lost the contrastive bit. So Pilsner malt is indeed the 2-Row strain, but it's not what is generally meant when people say 2-Row.

**944play** · 09-21-2011, 12:10 PM

Quote:

Originally Posted by Malticulous

A good pils malt has graham cracker taste to it.

..and sometimes a bit of leguminous beaniness reminiscent of lima beans.

**thughes** · 09-21-2011, 12:12 PM

I recently brewed 2 test batches to experiment with this exact subject. A 2-row American pale/Cascade SMaSH and a Pilsner/Cascade SMaSH, identical brews except for the malt (same hop schedule, yeast, fermented side by side at the same temp, bottled at the same time, etc.).

Both batches have been carbing in the bottles for almost 3 weeks, the taste testing/comparison is planned for this weekend. I will post back when I have some input, stay tuned......

StMarcos · 09-22-2011, 01:28 AM

Very curious about the results. Og came in the same for each?

In regards to the nomenclature, is there anything different about pils malt and '2-row' other than lovibond and or country of production? I've seen some malts (great western?) that have something called 2-row and a different called pale. IIRC the 2-row was lower L.

**MalFet** · 09-22-2011, 02:22 AM

Quote:

Originally Posted by StMarcos

Very curious about the results. Og came in the same for each?

In regards to the nomenclature, is there anything different about pils malt and '2-row' other than lovibond and or country of production? I've seen some malts (great western?) that have something called 2-row and a different called pale. IIRC the 2-row was lower L.

There's a British malt, sometimes called English Pale Ale, that tends to be a little darker and a little breadier. For better or worse, you just need to get to know your maltster. What one company calls Munich might be more like what another company calls Dark Vienna, and the differences between even base malts can vary considerably both regionally and by maltster.