American Pilsen vs Briess pilsen malt

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nate456789

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American Pilsen vs Briess pilsen malt.
Does any one have any recommendations on these?
The Briess seems to be sold out everywhere but American is available.
Which is a better malt? My guess would be the Briess since it is sold out everywhere.
Just don't want to buy a large quantity of the american if it is not very good malt.
I am looking to do light, malty summer beers.
Thanks
 
I really like the Castle Pilsner malt (from Belgium) and I use that instead of Briess pilsner malt for many beers. I've used it in everything from a Belgian tripel to American pale ales, and I love it in lighter beers.
 
Yooper said:
I really like the Castle Pilsner malt (from Belgium) and I use that instead of Briess pilsner malt for many beers. I've used it in everything from a Belgian tripel to American pale ales, and I love it in lighter beers.
Click to expand...

That is what the local store sells at $1.99 a pound. So they must agree.
Do you have any preferred suppliers?
So far rebel brewer is the only online place I see and 50 ib bag only gets me to 1.87 ib minus a 7% tax that I would pay local.
I usually buy local but the last couple times I bought there they rubbed me the wrong way. A shame because I have dropped a lot of cash at that store the last couple years. The owner is really nice, but a couple people she has working for her have an attitude.
 
nate456789 said:
That is what the local store sells at $1.99 a pound. So they must agree.
Do you have any preferred suppliers?
So far rebel brewer is the only online place I see and 50 ib bag only gets me to 1.87 ib minus a 7% tax that I would pay local.
I usually buy local but the last couple times I bought there they rubbed me the wrong way. A shame because I have dropped a lot of cash at that store the last couple years. The owner is really nice, but a couple people she has working for her have an attitude.
Click to expand...

I've only bought Castle pilsner malt from Northern Brewer, when I picked up the sacks myself (no shipping!). So I'd say get it wherever you can get the best shipped price.
 
I quite like Briess Pils. It's exceptionally pale and works great with my typical (double-decoction) procedure. The beer on the left is Beck's, the beer on the right is my single-malt Pilsner with Briess Pils:
52744d1331881357-briess-pilsner-malt-img_20120210_221310.jpg


It's a buck a pound from Austin Homebrew, but I can also get it locally for ~$1.50 (from Whole Foods!).
 
Ordered a 55 ib sack of castle pilsner and a couple pounds of hops from them. Your right the invoice said rebel on it.
Everything was at least half the price that it is local.

Thanks for the help!
 
I have a question about Castle Pilsner malt or any Pilsner malt I guess.
When designing recipes using this malt I see that everyone recommends a 90 min boil to burn off the DMS followed by a quick chill.

Most 60 min recipes do bittering hops at 60 min. Should I be adding them at 90 instead of 60? How much affect does the extra time on a 90 min boil have on this?
Just wondering if anyone has experience with this and if there is much of a difference.

Thanks
 
I've done it both ways.. boiled for 30 minutes, then add the hops or just add the hops at 90. I think the calculations from BeerSmith are fine to figure out the additional IBU extracted in the extra 30 minutes.
 

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