Belgian Pilsner Malt vs. 2-row pale

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
A

AnaheimAngels

New Member
Joined
Jun 9, 2011
Messages
4
Reaction score
1
Location
Anaheim
I'm attempting my first all grain recipe and the recipe I am using calls for 12 pounds of Belgian 2-row Pilsner Malt. When I ordered it on NorthernBrewer.com, all they had was "Belgian Pilsner Malt" or "2-row Pale Malt". Anybody know what the difference is in these and if there is actually a "Belgian 2-row Pilsner Malt"? Any help on this would be greatly appreciated.
 
And pilsner malts are said to be typically a bit less modified thereby benefiting from a protein rest as opposed to highly modified standard 2-row no? I know they're both 2-row but this is what I've read about the difference.


Rev.
 
That is true. Also you should worry about DMS with pilsner malt if it makes up more than 50% of your grain bill. A long (90min) rolling boil drives off all of the DMS and should always be done with pilnser malt making a significant portion of your grain bill.
 

Similar threads

F
do i need to boil 2 row longer than 60 mins
Replies
19
Views
1K
doug293cz
doug293cz
D
Malt temp and time
Replies
11
Views
997
Dangaroo
D
Gadjobrinus
Swaen pilsner, pale ale - 90 min. mash at 150F, pH = 5.35; iodine test positive?
Replies
8
Views
314
Gadjobrinus
Gadjobrinus
whatstyleguidelines
Lots of Munich/Vienna vs a little Aromatic/Melanoidin/Dark Munich
Replies
2
Views
647
whatstyleguidelines
whatstyleguidelines
Clint Yeastwood
CO2 Volumes for Heavy Fake Belgian With Good Head Retention?
Replies
1
Views
370
Clint Yeastwood
Clint Yeastwood

Latest posts

Back
Top