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Old 07-21-2012, 05:03 PM   #1
Dok
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Nov 2009
St Louis, Missouri
Posts: 164
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Am brewing a Belgian blonde this weekend. I have a sack of Breiss pilsner malt I will be using as a base malt along with some aromatic and a little wheat malt. The color of the Breiss is 1.2 compared to a pilsner malt like Dingemann's which is 1.9. Being that this is a North American malt what would you all recommend doing to my recipe o compensate for the difference in color? Or does it matter?

72% pils
14% sugar
9% wheat
4.5% aromatic



 
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Old 07-21-2012, 05:55 PM   #2
JRems
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Nov 2010
Mahopac, NY
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For a Belgian Blond, I'm sure Belgian pilsner is preferred but I'm sure the domestic pilsner will be fine. It might not have as strong of a malt flavor. I would just add a bit more aromatic, it will help with the malt flavor and keep the color correct. I would also eliminate or lower the amount of sugar and use more Pilsner malt, which will increase flavor as well. Just mash real low like 148 to keep it dry.
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Old 07-21-2012, 06:13 PM   #3
Dok
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Nov 2009
St Louis, Missouri
Posts: 164
Liked 8 Times on 4 Posts


Quote:
Originally Posted by JRems
For a Belgian Blond, I'm sure Belgian pilsner is preferred but I'm sure the domestic pilsner will be fine. It might not have as strong of a malt flavor. I would just add a bit more aromatic, it will help with the malt flavor and keep the color correct. I would also eliminate or lower the amount of sugar and use more Pilsner malt, which will increase flavor as well. Just mash real low like 148 to keep it dry.
That is a good point on the sugar. I am doing a step infusion mash so I can extend my beta rest and maybe it will dry up l a little more that way.

 
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