Using 2-row as base for Belgian Blond?

kingwood-kid said:

I made a batch very much like what you've proposed, albeit with home-toasted malt instead of aromatic. I won't say the flavors were correct, but they were delicious.

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jat147 said:

Hi,
I want to make a Belgian Blond, not a Leffe clone, but in that ballpark. I see many recipes use Pilsner malt as a base, but I dont have any. Can you use 2-row pale instead? I'm using WLP550 Belgian Ale yeast, and have Belgian aromatic malt - will they alone provide the correct flavours? I'm guessing that Pilsner is used so the colour is nice and pale, right?

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barrooze said:

How'd you go about toasting the malt? Spread out on a cookie sheet and stick in the oven?

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