Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > pils malt...
Reply
 
LinkBack Thread Tools
Old 06-30-2012, 07:33 PM   #1
jtakacs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Santa Rosa, CA
Posts: 742
Liked 15 Times on 15 Posts
Likes Given: 1

Default pils malt...

am i the only one that doesn't care for it?

just cracked my imperial rye saison and while it doesn't dominate, i have to say - it is my least favorite malt. pils comes through more than any other malt short of MO for me...

__________________
jtakacs is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 07:41 PM   #2
JRems
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Mahopac, NY
Posts: 2,229
Liked 58 Times on 50 Posts
Likes Given: 9

Default

I'm curious as to what brand of pils you are using.

__________________
Quote:
Originally Posted by Bobby_M View Post
Simcoe smells like 10 cats pissing on a pine tree. It's awesome.
JRems is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 08:03 PM   #3
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,888
Liked 140 Times on 105 Posts
Likes Given: 68

Default

I like Pils....as long as it right for the style of beer i.e. Belgians, lagers, wheats....

__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two-Trees-Brewing-Co/102323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 09:20 PM   #4
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 1,835
Liked 562 Times on 329 Posts
Likes Given: 3

Default

I like pilsner as well. I've found a lot of the light-malt beers I'd made in the past (blonde ales and the like) didn't quite do it for me when I was using just 2-row. They seemed "bland" from a malt characteristic. Now I usually put at least 50% pils in beers like that, and it's made everything much tastier.

__________________
bwarbiany is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 10:07 PM   #5
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

Briess Pils is my favorite base malt. It's paler and milder than the European ones I've used, which seem to be stronger in the beany flavor.

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 10:15 PM   #6
gmcastil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: denver, co
Posts: 212
Liked 7 Times on 6 Posts
Likes Given: 4

Default

Quote:
Originally Posted by jtakacs View Post
am i the only one that doesn't care for it?

just cracked my imperial rye saison and while it doesn't dominate, i have to say - it is my least favorite malt. pils comes through more than any other malt short of MO for me...
How long are you boiling for?
__________________
gmcastil is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 10:32 PM   #7
Quaker
Beer Missionary
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Quaker's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Burlington, WI
Posts: 655
Liked 49 Times on 33 Posts
Likes Given: 10

Default

I agree about pils ability to come through, and i didn't care for it either. That surprised me in my first batches with it considering how simple it is. Now that I'm overseas I can't get 2-row or pale ale malt easily. So I'm using pils in everything. In my batches here though, I don't notice that flavor, which without an old beer to taste again I'm not able to describe it. I'm now using Australian grown barley malted in China and bottled water. Before I used my well water and probably a continental malt, but it could have been Breiss (NB is my LHBS). I credit the change in water, since my well water is quite hard and high in iron more than give credit to my Chinese/Aussie malt.

__________________

My father says, "hobbies are supposed to cost money".

Quaker is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2012, 02:52 PM   #8
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,427
Liked 195 Times on 161 Posts
Likes Given: 22

Default

I'm considering skipping pale malts and going all pils malt (well also plus vienna, munich, wheat, etc.). I really like what I've been doing with lagers with everything from light and crisp to rich and creamy. I want to transfer that over to ales and see how they taste. Especially foam! I can generate massive rock steady foam in my lagers, but my pale malt driven ales don't come close. I also simply need to practice more with pale malt - that would help

__________________
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Secondary:
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2012, 03:01 PM   #9
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,289
Liked 103 Times on 87 Posts
Likes Given: 133

Default

I love me some good continental pils malt. I agree with you that it really comes through the beer, but I actually love that about it. I use it as the dominant base malt in many of my beers.

__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Octoberfest (ECY15), Sour Brown (ECY01) Souring: Oaked Brett Blended Saison On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/08/23
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2012, 03:06 PM   #10
DonMagee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Granger, IN
Posts: 385
Liked 35 Times on 31 Posts
Likes Given: 3

Default

I've wanted to try Pils in a few ales. I've been told you need a 90 minute boil to drive off the DMS. Is this true?

__________________
DonMagee is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Samual Adams Noble Pils? HomelessWook General Beer Discussion 22 08-01-2011 04:02 AM
Pils as Base Malt for all beers? brettwasbtd General Beer Discussion 1 03-28-2011 03:38 PM
SMASH German Pils? osagedr General Beer Discussion 7 12-06-2010 09:20 PM
Belgian Caramel Pils Substitution? Tourney3p0 General Beer Discussion 1 10-22-2009 11:32 PM
Brewcasting now. German Pils. Evan! General Beer Discussion 4 03-22-2009 01:14 PM