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Old 06-25-2012, 10:50 PM   #1
Chefjp
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Default pale malt vs 2r base malt

I have this recipe for an IPA, it calls for 12.75 pounds of 2 row pale malt, and 14 oz of caramel 60, for a 5 gallon batch.

Is there really a difference if I use Briess 2 row brewers malt intead of the pale malt?

thanks


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Old 06-25-2012, 10:54 PM   #2
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They're the same thing, essentially. Some maltsters call it 2-row pale, some 2-row brewers, others just 2-row.


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Old 06-25-2012, 11:22 PM   #3
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Pale malt is moderately more malty and sweeter than 2-row. It's also slightly darker. For example. Briess 2-row is 2 SRM and Briess Pale malt is 4 SRM.
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Old 06-26-2012, 12:30 AM   #4
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Depends what you have on hand and how committed you are to staying true to the recipe. Either one will make great beer. I use Rahr 2-row as the base malt in 90% of my beers and have been really satisfied.
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Old 06-26-2012, 12:37 AM   #5
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Originally Posted by shelly_belly View Post
For example. Briess 2-row is 2 SRM and Briess Pale malt is 4 SRM.
ITYM Pale Ale Malt.
http://www.brewingwithbriess.com/Products/Base.htm
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Old 06-26-2012, 12:37 AM   #6
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I use Pale Malt in all my recipes; unless I'm making something light, then I'm using Pilsner Malt. I found a bit more Flavour in the Pale then 2 row. In my area Briess 2-Row is King, and I have to look hard to find Pale Malt
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Old 06-26-2012, 12:53 AM   #7
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Yep.
Should have typed pale ale malt & 2-row brewers malt.
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Old 06-26-2012, 02:55 PM   #8
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I never used 2-row but I do know for fact that 55 lbs bag of Superior Pale Ale malt (Canada Malting Co) I use instead, is slightly darker @ 3.0 SRM compare to 2.7 SRM for basic 2-row. I believe there is a taste difference as well but I never compared side-by-side since I been really happy with that Superior Pale Ale malt and use it everywhere where it calls for 2-row or MO. It is kind of between them, not as bread-y as MO thought.


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