Is two row and pale malt the same thing?

[frazier]

OK I'm at work and going by memory but... Last summer, BYO ran an article by Jamil in which he gave his recipe for "Hoppiness is an IPA". It called for Pale Ale Malt. I remember because I looked it up, tried to grok the difference, checked it against the recipe in BCS (which just called for 2-row). So I ordered it with Pale Ale Malt, and it came out great.

I always use MO in my stouts and bitters; and Golden Promise in my Scottish Ales. GP has a bit more distinctive flavor; MO is pretty subtle (for me anyway).

Just my $0.02,
Cheers!

 

[gingerdawg]

Ok I'm confused
If I put 2-row in my brewing bucket, do I have Ale Pail malt?

 

[TyTanium]

Ok I'm confused
If I put 2-row in my brewing bucket, do I have Ale Pail malt?

Hahahahaha. Love it.

 

[Qhrumphf]

Ok I'm confused
If I put 2-row in my brewing bucket, do I have Ale Pail malt?

+1 interwebz to you

 

[ChemE]

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.

In the thread I started, I [and I understood everyone else to be too] was referring to domestic 2-row malt not pale ale malt. So I was interested in comparing MO and domestic 2-row and specifically Briess 2 row pale malt (1.5L) vs. Bairds MO.

 

[Qhrumphf]

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

 

[tre9er]

But if you want a little more than a plain clean malt like 2-row, Pale Ale Malt is an option to kick things up a bit. I used 60/40 on my ESB this weekend for that reason. I wanted color and some more flavor from the malt than plain 2-row would give. My 50# bag of Pale Ale Malt was under $10 difference from Maris Otter.

 

[Qhrumphf]

I was thinking the same thing, and might experiment with it in American styles. I think the malt would be great in something like a brown ale. But I don't think it's quite right for the English styles.

 

[EyePeeAye]

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

The scientific method at work everybody! That's awesome that you had the capability (and desire) to test this. You're awesome.

 

[tadkays]

in conclusion, pale ale malt is darker and more flavorful than 2-row.

 

[bizarrojosh]

Just to show you how confusing this is, this recipe doesn't use the word ALE in the ingredients: http://imgur.com/r/Homebrewing/bfITU9X

It also comes from BYO....

 

[Dynachrome]

Just to show you how confusing this is, this recipe doesn't use the word ALE in the ingredients: http://imgur.com/r/Homebrewing/bfITU9X

It also comes from BYO....

Have you seen this thread?

eschatz Two Heated

 

[TestTickle]

If you are looking at a recipe that says Pale Malt (2-row) or says Two-row or 2-row, they are talking about your basic 2 row malt. Those three terms are typically used interchangably.

If you see the words Pale ALE Malt in a recipe, they are referring to a subset of Pale Malt, that is 2-row, but has a slightly different .ppg and is DARKER than basic Pale Malt (2-row).

Very old thread, but I've been looking for this explanation for two days. I was fine until i started looking at recipes and kept seeing "Pale Malt (2-row) (3.5 SRM)". From Revvy's explanation (and good god I hope I am right or my head will explode) a 3.5L Pale Malt should actually be listed as a Pale ALE Malt, correct?

 

[Qhrumphf]

Something you'll learn, various maltsters seldom refer to the same thing the same way. It's a problem with homebrew recipes where the maltster isn't listed. It's particularly bad with pale malt vs 2 row vs pale ale malt. I use a German pale ale malt all the time that is in no way similar to any other base malt I've ever used. Also particularly bad with roasted malts (one maltster's chocolate malt can be darker than another's black malt with WILDLY different characters)- it's why I ALWAYS use the same maltster every time for any roasted malt, or effectively start at zero and reevaluate.

But yes, I'd say a 3.5L pale malt should be expected to be closer to an English pale ale malt.