Tytanium you're getting Pale ALE malt and Pale Malt (2-row) mixed up.
Traditionally the terms Pale Malt, and Pale Malt (2-row) are used interchangably. They are the same thing.
This malt is a less expensive alternative to British or Belgian pale ale malt. Slightly darker version of the Briess 2-row, comparable performance suited for any ale. Suitable when rich, malty flavors and additional color is desired.
seems like it's pretty easy to mix up - which is probably why people seem to simply call it "two row"
Good points Revvy.
I've often seen people say Pale Malt (2-row) but intend to mean Pale Ale malt. That is to say, it's often used inconsistently and/or incorrectly.
So to the OP, check your recipe and make sure you know what it calls for and what you're getting.
vmaxinid, you're doing it as well. Pale ALE malt, and Pale Malt (2-row) are not the same designations.
Pale Malt (2-row) [usually with the words 2-row in brackets, IS just another name for standard 2-row]
Not to be rude, but you better tell Great Western Malting they have it wrong.
http://www.countrymaltgroup.com/greatwestern.asp
help me understand.
If it helps us, I can post a current local full analysis of local malt, both pale and 2-Row from a local malting house. (Not just the one on the website.) Maybe by Monday.
You're again pointing to Pale ALE Malt and 2 row, which is often designated as Pale Malt (2-row) in many recipes, by Briess even on many software.
Again Pale ALE Malt and PALE Malt (2-row) are two different things, no one's disputing that fact.
The "terms" 2-row and Pale Malt (2-row) which the op was asking ARE the same thing, they are commonly used interchangably.
Did you go to the link and read? your argument is with the malt producer. You are saying the people that make the malt are wrong?
Not picking a fight, just help me understand how they are wrong (Great Western Malting.)
I do understand that "Pale malt", or "Pale ale malt" is made of 2-row malt. And that "base" or "premium" malt is made also of 2-row malt.
Did you go to the link and read? your argument is with the malt producer. You are saying the people that make the malt are wrong?
Not picking a fight, just help me understand how they are wrong (Great Western Malting.)
I do understand that "Pale malt", or "Pale ale malt" is made of 2-row malt. And that "base" or "premium" malt is made also of 2-row malt.
what are you looking at on gw website that makes you think that what revvy is saying is wrong? Based on what i'm reading, it sounds that both revvy and gw are on the same page.
vmaxinid said:Thank you for the clarification Revvy.
I live in a house where only technical terms are used for malt explanation.
In all our conversations the term "Pale Malt" never came up. only Pale Ale Malt.
Pale ALE malt sounds kinda (but not exactly) like Maris Otter
A house full of brewers?
TIL there is such thing as Pale Ale Malt (makes me wonder how many times I inadvertendly sub'ed in 2-row)
TIL I could sub in Pale Ale Malt for Marris Otter.
Hmmm...can anyone speak to just how similar Pale Ale malt and Maris Otter are when it comes to flavor? I love me some MO (been using it as a base in just about everything), but it seems the Pale Ale malt is substantially cheaper. I might have to start swapping them out as well.
Ok I'm confused
If I put 2-row in my brewing bucket, do I have Ale Pail malt?
Ok I'm confused
If I put 2-row in my brewing bucket, do I have Ale Pail malt?
Secrets Out!!!
https://www.homebrewtalk.com/f12/maris-otter-malt-vs-2-row-73206/
https://www.homebrewtalk.com/f12/maris-otter-vs-uk-pale-ale-malt-145497/
MLKING nails it at the end
Now my head is spinning because of the way 2-row and Pale is thrown around in threads, i'm not sure if they truly mean Pale Ale Malt, or Pale Malt.
So I've had two Bitters in primary just over a week, identical in every way except the base malt. One was Crisp MO, one was Briess Pale Ale malt. I just pulled samples of each.
Keeping in mind they might not be fully mature and may change a bit, I'd say the differences are pretty stark. The MO bitter is a little darker, and the flavor difference is pretty big. The MO is good and crackery and biscuity, the Pale Ale malt more of a clean but toasty flavor (imagine white bread toast). As I suspected, they're kind of similar, but in no way would I call them interchangeable. Unless they come a little closer together after maturing a bit, I'll be sticking with my MO malt
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