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10/05/09 01:42 PM  
Euro vs. North American pilsner malts
I'm sure this must have come up before somewhere...

The cost of Great Western Pilsner malt out here in Oregon is about 60% of Weyermann pils malt, by the bag. SInce I'm currently "looking for work", it's an offer I can't refuse.

I'm going to try it, but what can I expect as far as differences in terms of flavor, appearance, and mash chemistry? I will be mostly using it for Belgian ales, but I will probably also do some lagers a little later in the season.

Also, in case anyone is interested, I asked Tomme Arthur what Lost Abbey uses in their ales, and he said for financial reasons they just use 2-row American malt. I think he said pale malt but I'm not entirely sure about that.

Matt S
10/05/09 02:35 PM  
Re: Euro vs. North American pilsner malts
This is what Vinnie from Russian River told me when I asked what he used in his Belgians for a base malt:

Here is what we use (depending on the beer):

North American 2-Row Malt (rahr)

Belgian Pils Malt (dingamans)

Vienna Malt (wyrmn and or great western)

Basically we use the vienna to get more body and mouth feel along with more color without adding to much crystal malt. If we want more malt character and still be on the lighter side for color we go with a Belgian base pils malt. And the NA 2-row gives us a basic malt character but, not nearly as big as the Belgian stuff.

I hope this helps,


10/05/09 05:52 PM  
Re: Euro vs. North American pilsner malts
I really dig Rahr Pilsner malt, and for the cost savings, I think it is a near no brainer to use it over Weyermann. Rahr Pilsner is basically the same price as their normal 2row. Weyermann is a good 50% more expensive.
10/05/09 06:07 PM  
Re: Euro vs. North American pilsner malts
I emailed great western for a typical malt anaysis on the superior pilsen malt.

Let's see what they say and compare it to weyermann...

10/05/09 07:31 PM  
Re: Euro vs. North American pilsner malts
When it comes to belgian styles, I have only used a continental or european pils malt. I feel that the flavor is a bit bigger than the clean malt background of the North american pils. With that being said, money makes the world go round and if you are strapped for cash and want to brew, go with the cheaper sack and use good yeast.
10/08/09 12:50 AM  
Re: Euro vs. North American pilsner malts
I just used the Great Western Superior Pilsner Malt for the first time today, I thought I would share my experiences:

It's lighter than Weyermann pils, and the flavor is less toasty. Very neutral flavor, kind of powdery.

Malt analysis overview is 38 p/p/g, color 1.35 "ASBC". Protein 10.5%, diastatic power 128.

We got a surprisingly good mash efficiency: 87%! . Maybe because of the high diastatic power? It was only my second time using a new mash tun, so I don't know what to expect on that but it seems very high.

Runoff was clear very quickly, but there were huge chunks of protein coagulated in the boil. I've nevery seen anything like it. They were the size of Ikea meatballs and about the same texture.

The protein coagulation was a little scary though. I have seen egg drop soup looking wort before, and this was not it! It was very, very large chunks of protein. Has anyone ever run in to that before?

10/14/09 02:22 PM  
Re: Euro vs. North American pilsner malts
I usuallly use Dingemann's Pils, but have dabbled with Gambrinus Organic Pils. Dings gives me consistently more extract per pound, but there's a tendency toward chill haze. I think that giving it a longer protein rest helps. I get a lot of the gummy trub out of the Gambrinus.
11/17/09 02:37 PM  
Re: Euro vs. North American pilsner malts
Any update on the Great Western Superior Pilsner malt? I'm debating picking up a sack and trying it out
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