How much a difference would using Belgian pale ale malt instead of Belgian pilsner malt in a strong golden ale make? Or in a trippel or other Belgian beer?
It’ll be noticeable - more “grainy”, less crisp - and more so in a tripel, typically made with just base grain and sugar.
How about German or other pilsner malt?
I use Best Malz or Franco-Belges Pilsner in Belgian beers.
+1 I use Best Malz, and it makes great Belgium beers.
+1 I use Best Malz, and it makes great Belgium beers.[/quote]
+2! Except I use it to make Belgian beer! 
+1 I use Best Malz, and it makes great Belgium beers.[/quote]
+2! Except I use it to make Belgian beer! [/quote]
Mark this date on your calender, today a new beer style was created. :lol:
