Using an American pale 2row In place

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McBrew427

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Looking for advice on substituting an American pale 2row insyead of using a Weyermann pale malt for a Paulaner clone recipe

I was given a 50 lb bag of Root Shoot Genie Pale, so looking to use it but German Hefe’s are my go to brew....

Appreciate your thoughts on what difference, if any, I might expect

Mike
 

day_trippr

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Looking at the respective specs those two malts are so close I'd use them interchangeably.
The Genie will likely be a touch lighter at 2.5L vs the 2.6 - 3.4L Weyermann states, but Paulaner is a light color brew, so perhaps a good thing...

Cheers!
 
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McBrew427

McBrew427

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Looking at the respective specs those two malts are so close I'd use them interchangeably.
The Genie will likely be a touch lighter at 2.5L vs the 2.6 - 3.4L Weyermann states, but Paulaner is a light color brew, so perhaps a good thing...

Cheers!
Thanks, day trppr !

So when moving thru different but same “family” of malts, lik3 a pale 2 row, is Lovobond the primary thing you look at...not many other aspects affect the taste?

Thanks again-Cheers
 

stieg000

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If i was going to choose a substitute a malt for weyermann i would go to a belgian malt like dingemans.
 

Smellyglove

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The barley, growing conditions etc, and malting process in itself affects taste. The rest of the stats is mostly for brewhouse effects. Isn't 2-row pretty "bland"? I live in EU so I have never tasted american two row first hand.
 
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McBrew427

McBrew427

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The barley, growing conditions etc, and malting process in itself affects taste. The rest of the stats is mostly for brewhouse effects. Isn't 2-row pretty "bland"? I live in EU so I have never tasted american two row first hand.
I think you are probably right, Smellyglove but I am just starting to learn about the differences, so will monitor everyone’s replies and educate myself Cheers
 

day_trippr

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[...]So when moving thru different but same “family” of malts, lik3 a pale 2 row, is Lovobond the primary thing you look at...not many other aspects affect the taste?[...]
For base malts color is high on my list of objective metrics, but I also look at more subjective data - tasting notes - when available.
In your case with the grain already in hand there wasn't much point in suggesting alternatives...

Cheers!
 

stieg000

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How does the Belgian differ?
It's grown in the most similar region and. Climate to the weyermann malt if not the same. I wouldn't be surprised if belgian maltsters sourced their grain from the same sources as weyermann.
 
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