PILS MALT
In Europe, Pils malt generally refers to malt made from top-quality, low-protein, two-row barley. It generally has modest diastatic powers, is quite pale in color, and is much less modified than ale malts. European lager brewers tend to prefer undermodified malt, partly because of tradition and partly because of the superior storage properties these malts are reported to have. Table I shows the data on the DeWolf-Cosyns' Pils malt.
The kernels are plump and uniform in size; there are virtually no small kernels. In fact, this is true of all of the malt discussed in this article, indicating uniform germination typical of floor malting systems. The Pils malt has much harder kernels than ale malts, which indicates that the latter are more modified. The degree of modification is evident when the malts are chewed or milled.
DeClerck found that the best protein levels for malted barley were in the 9-11% range (2). The DeWolf-Cosyns Pils malt falls in the middle of this range, which is ideal. It is important to note that few North American malts fall in the DeClerck range. Most two-row malt is 11.5-12.5% protein, and six-row malts are typically >12.5% protein. One feature of low-protein malts is their relatively low diastatic power, the measure of the grain's enzymatic strength; the higher the diastatic power, the stronger the malt's enzyme system. North American two-row malts typically have diastatic powers in the 125-135 degrees Lintner range, and six-row malts are stronger still. The Belgian Pils malt is roughly 25% below that. The enzyme system in the Belgian Pils malt is therefore not strong enough to convert the starch in a mash that contains a high fraction of adjuncts (here adjunct refers to any grain that has little or no enzymes, such as roasted malts and unmalted cereal grains). With a diastatic power slightly above 100 degrees Lintner, the Belgian Pils malt is capable of converting its own starch and perhaps a 15-20% adjunct level in the grain bill. Brewers should be cautious about using higher adjunct levels.
Low-protein malts also typically produce high yields, and the difference between fine- and coarse-grind yields is small. This is certainly true of the Belgian Pils malt. It should be noted that the numerical values for the yields cited in Table I were obtained under laboratory conditions. It is generally not possible -- or desirable -- to achieve these yields in practical brewing situations. The accompanying box (Test Brew #1) shows typical results achieved using my 50-L system.
