Stopped at the LHBS today... 2 Questions
#1
Posted 08 December 2014 - 12:37 PM
#2
Posted 08 December 2014 - 12:45 PM
I think brauer is the one who likes CaraAroma. Maybe he'll chime in. My guess is that any differences would be fairly subtle. But who knows?
I would use pilsner malt in any of the above styles you mentioned. I haven't made many of them but I guess that in general I like the flavor of pils better than 2-row anyways.
#3
Posted 08 December 2014 - 01:33 PM
I find special b brings dried fruit (think raisin) type flavors. it doesn't sound like caraaroma is like that.
I love pilsner malt. I think you are on the right track though - if pilsner is just a small part of the recipe that otherwise has lots of munich or vienna you could probably get away with pale 2-row. I recently used pilsner in that pale ale drez gave me the recipe for. it works very well. I can get why people might use pils in all kinds of styles other than lagers and beers that typically use it.
#4
Posted 08 December 2014 - 01:46 PM
#5
Posted 08 December 2014 - 01:55 PM
Are you out of pils or trying to save money?
#6
Posted 08 December 2014 - 02:14 PM
#7
Posted 08 December 2014 - 02:38 PM
Ah. I get it.
I would be leary about replacing with the Rahr Pale Ale. To me it has a pretty distinctive flavor I would not expect in those styles. The flavor of regular 2-row will probably be fine and get lost behind the more characterful stuff.
#8
Posted 08 December 2014 - 02:51 PM
#9
Posted 08 December 2014 - 03:03 PM
Those 5 lbs of pils in those recipes could probably be Rahr Pale Ale malt without much difference.
Haven't done it so… But I think I could tell the difference. Not that it would be unpleasant, just not the same.
#10
Posted 09 December 2014 - 07:29 AM
I find special b brings dried fruit (think raisin) type flavors. it doesn't sound like caraaroma is like that.
I love pilsner malt. I think you are on the right track though - if pilsner is just a small part of the recipe that otherwise has lots of munich or vienna you could probably get away with pale 2-row. I recently used pilsner in that pale ale drez gave me the recipe for. it works very well. I can get why people might use pils in all kinds of styles other than lagers and beers that typically use it.
I would use it in all the ones you list and a few more. At noted above I like to use Pils malt in my pale ales and IPAs and even wheat beers. I think I am odd in that respect though.
#11
Posted 09 December 2014 - 07:45 AM
I'm curious what you see different using Pils in those beers? I don't think its odd just wondering the differences/advantages?I would use it in all the ones you list and a few more. At noted above I like to use Pils malt in my pale ales and IPAs and even wheat beers. I think I am odd in that respect though.
#12
Posted 09 December 2014 - 08:06 AM
Yeah, this was my original thought for the distinguished members of the panel. At what point do you decide that pilsner is used and standard 2-row base malt is used? I am not questioning any of the responses but trying to get a feel for other people's approach. I could see someone saying that a blonde ale could use pils where others would not. I had someone give me a good-looking kolsch recipe (with pilsner and wheat) and I said I would use 2-row base malt instead and I thought he was going to jump through the interwebs at me. Do people go with the idea the pils would lend a drier, crisper character than say Rahr Pale Ale malt? Good discussion.I'm curious what you see different using Pils in those beers? I don't think its odd just wondering the differences/advantages?
#13
Posted 09 December 2014 - 08:28 AM
Rahr Pale is double the color of Best Pils. That would effect flavor and color of the finished beer.
#14
Posted 09 December 2014 - 08:33 AM
#15
Posted 09 December 2014 - 08:37 AM
This. It has a deeper richer more crackery malt flavor that I tend to associate with pale ales of the 90's. (though not entirely correct)Rahr Pale is double the color of Best Pils. That would effect flavor and color of the finished beer.
#16
Posted 09 December 2014 - 08:48 AM
Rahr Pale is double the color of Best Pils. That would effect flavor and color of the finished beer.
Yes but in the examples I gave, it was only 50% or so of the grain bill and the beers are already dark. See my point?This. It has a deeper richer more crackery malt flavor that I tend to associate with pale ales of the 90's. (though not entirely correct)
#17
Posted 09 December 2014 - 08:49 AM
I'm curious what you see different using Pils in those beers? I don't think its odd just wondering the differences/advantages?
I do notice a difference and prefer the pils.
For my standard APA I use the following grain bill
72% Pils
24% Marris Otter
4% Caravienne/crystal 20
I have done the same beer with two-row in the place of the pils and changed nothing else and did not like the final beer as much. For me the pils lets the beer finish a bit drier and let the hops come through more and that is what I like.
#18
Posted 09 December 2014 - 08:58 AM
I could see a dryness or crispness with pils over standard 2-row but I wonder if that could be addressed with mash temp in certain applications. Maybe mash a little bit lower. I see this point. Someone once mentioned using domestic 2-row base malt for everything. When they made something like an "American Lager", they used 2-row base malt instead of pils because pilsner supposedly "had too much European flavor" that American beer drinkers would not enjoy or find familiar-tasting. I probably wouldn't go that far.I do notice a difference and prefer the pils. For my standard APA I use the following grain bill 72% Pils24% Marris Otter4% Caravienne/crystal 20 I have done the same beer with two-row in the place of the pils and changed nothing else and did not like the final beer as much. For me the pils lets the beer finish a bit drier and let the hops come through more and that is what I like.
#19
Posted 09 December 2014 - 09:06 AM
I could see a dryness or crispness with pils over standard 2-row but I wonder if that could be addressed with mash temp in certain applications. Maybe mash a little bit lower. I see this point. Someone once mentioned using domestic 2-row base malt for everything. When they made something like an "American Lager", they used 2-row base malt instead of pils because pilsner supposedly "had too much European flavor" that American beer drinkers would not enjoy or find familiar-tasting. I probably wouldn't go that far.
For the beer I posted I mash around 149. I am not sure I want to go lower than that, I could, I just see having to extend the mash longer.
#20
Posted 09 December 2014 - 09:07 AM
Yes but in the examples I gave, it was only 50% or so of the grain bill and the beers are already dark. See my point?
50% of your grainbill will have a different flavor. I'd say that would be significant. It doesn't mean it would be better or worse but it would be noticeably different. 50% Pils vs 50% Pale, I'm sure you could taste the difference if you tasted them side by side.
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