General Category > Ingredients
Belgian pale malt vs English pale malt (Golden Promise)?
hopfenundmalz:
--- Quote from: denny on June 07, 2012, 10:30:02 AM ---
--- Quote from: nateo on June 07, 2012, 09:41:20 AM ---
--- Quote from: denny on June 07, 2012, 09:32:44 AM ---IMO, it will be quite a noticeable difference. Pils malt (Belgian or otherwise) will be crisp and light. Golden Promise will have a much more pronounced malt profile and a sweeter flavor. IMO.
--- End quote ---
Yeah, the "pils v pale" thing has been done to death. I'm trying to figure out the difference between Belgian pale malt and UK pale malt.
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Simpsons GP is at 1.9L and is sweet and malty.
http://www.northernbrewer.com/shop/brewing/brewing-ingredients/grain-malts/british-golden-promise.html
Thomas Fawcett GP is darker, around 3L, and has some toasty flavor.
http://www.rebelbrewer.com/shoppingcart/products/Fawcett-Golden-Promise-Malt-%28by-the-pound%29.html
I have had a beer made with light color Maris Otter, and it is Malty/Sweet without the toasty bready flavor.
Just saying there is the variety and then there is how it is malted.
Oops, sorry! I think the difference between most UK and Belgian pale malts is going to be negligible. IIRC, Golden Promise is kilned a bit darker and has a maltier flavor.
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nateo:
I've got most of a sack of the Simpsons GP. For some reason, I thought I'd be brewing a lot of UK styles this year, which was dumb because I almost only brew continental styles. I have a sack of floor-malted bopils, but I had to mail-order that so it's quite a bit more expensive than the GP I got at my LHBS.
I guess what I'm getting at is, should I use my bopils malt for Belgian ales, or can I reasonably substitute the GP for the pils, in Belgian styles? You know, the typical enkel/tripel/dubbel/quad type beers.
snowtiger87:
I say use the Golden Promise but cut back on specialty malts such as caramunich or crystal.
Rhoobarb:
They are both great, but GP has a sweeter, biscuit flavor to my palate. Keep in mind that Fix' article was written 19 years ago and there have been changes since then.
nateo:
I've got a sour enkel and a flanders red planned. I guess I'll try the GP and see what happens. I usually use a bit of aromatic malt too (5% or so). Should I cut back the aromatic? It's the Simpsons 2*L stuff, not the Fawcett 3*L.
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