Upon returning home from a recent trip to the homebrew store, I realized that I inadvertently purchased a sack of Belgian Pale Malt instead of the Belgian Pils I had intended on buying. Whoops!
I've tried to look up characteristics of Belgian Pale Malt and all I find is that it is "maltier" than US 2 row, but not as intense as other malt forward grains. In my experience, malty can mean anything from Maris Otter "bready", Pils "grainy", or Munich "malty" (no better way to describe it). Which of these categories does Belgian Pale fall under? Or is it something entirely different?