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Pils malt vs american 2 row

Is there a huge difference? Or could I fudge it and use 2row.

Was wanting to do an dubbel. But don’t having any pils.

[quote=“muddywater_grant”]Is there a huge difference? Or could I fudge it and use 2row.

Was wanting to do an dubbel. But don’t having any pils.[/quote]
Pils is bit lighter in color and lower in protein. I think you’d be alright using it in a Dubbel.

It’d be fine for a dubbel, thats a beer that gets its character more from the adjuncts/crystal and yeast anyway.

Glug I’d have guessed pils malt would be higher in protein, judging from the giant eggdrop soup trub I get from the stuff.

[quote=“tom sawyer”]Glug I’d have guessed pils malt would be higher in protein, judging from the giant eggdrop soup trub I get from the stuff.[/quote]That’s what I thought too, but yesterday I was looking at Rahr pils malt on NB’s site and it said this:

It looks like it’s maybe a half point lower looking at the typical analysis sheet at Brewers Supply Group’s site:

http://www.brewerssupplygroup.com/Rahr.html

Can’t argue with that. My water regimen is probably just perfect for the light worts, that and I suppose the lightest wort will show the coagulated protein the best.

Thanks.

The girlfriend will be happy. See likes the belgians.

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