JohnFrum1978
Active Member
Probably a stupid question.
Last year I went to the brew shop to put together a trappist ale. The recipe called for Pilsner malt. The owner looked puzzled, said he'd never heard of it, asked me what I was making, and hooked me up with some light DME. The beer turned out great.
Just now I was reading an article about Belgian Dubbels in an old Brew magazine. They were going on and on about how important pilsner malt is.
I frequent three different brew shops and have never seen it. Can someone shed some light on this?
Last year I went to the brew shop to put together a trappist ale. The recipe called for Pilsner malt. The owner looked puzzled, said he'd never heard of it, asked me what I was making, and hooked me up with some light DME. The beer turned out great.
Just now I was reading an article about Belgian Dubbels in an old Brew magazine. They were going on and on about how important pilsner malt is.
I frequent three different brew shops and have never seen it. Can someone shed some light on this?