I'm planning on making a belgian this coming week and I was wondering how important the belgian 2-row is for this. Is there a major difference between american (say Briess) and Belgian 2-row? Maybe this is a dumb question I just don't want to pay extra money without a reason behind it. The only reason I ask is that I'm going to be buying a sack of American 2-row and would not mind substituting this for my Belgian brew. Is it possible that Ican add a small amount of specialty to substitute for something missing without the Belgian grain?
I understand the difference between American 2-row and Marris Otter (aka English 2-row). I thought about buying a sack of MO instead of American but who knows. Thanks!