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General Category => Ingredients => Topic started by: dzlater on January 29, 2012, 08:54:14 AM

Title: Continental Pale Malt?
Post by: dzlater on January 29, 2012, 08:54:14 AM
Continental Pale Malt, what is it exactly?
Would I be better off using MarisOtter or good ole american 2 row?
Thanks,
Dan
Title: Re: Continental Pale Malt?
Post by: Thirsty_Monk on January 29, 2012, 09:15:09 AM
It depends what you want to do.
Title: Re: Continental Pale Malt?
Post by: jlap on January 29, 2012, 09:24:52 AM
I brew with a lot of Belgian Pale Malt instead of US 2-row.  We do club grain buys and while it still costs a little more I think the malt quality is better than the US malts available through North Country.  I use it in IPA's, pale ales, porters.  I've never tried a German Pale Malt.  I did buy some Golden Promise from Fawcett once but I had some strange efficiency issues with it that I never really solved.
Title: Re: Continental Pale Malt?
Post by: tschmidlin on January 29, 2012, 10:44:21 AM
Continental pale malt is pale malt from a European maltster like Weyermann or Franco-Belges.

As TM said, whether it is better to sub MO or American 2-row depends on what you are trying to do.
Title: Re: Continental Pale Malt?
Post by: dzlater on January 29, 2012, 04:40:26 PM
I was thinking of brewing this
http://barclayperkins.blogspot.com/2011/10/lets-brew-wednesday-1868-younger-teeble.html (http://barclayperkins.blogspot.com/2011/10/lets-brew-wednesday-1868-younger-teeble.html)
since it's English I am leaning towards the MO
I just ordered a sack each of MO, and Canadian 2 row, and a grain mill.  ;D
Title: Re: Continental Pale Malt?
Post by: tschmidlin on January 29, 2012, 06:39:46 PM
Yeah, I would use the MO.  Enjoy!  Let us know how it turns out.
Title: Re: Continental Pale Malt?
Post by: Thirsty_Monk on January 29, 2012, 08:02:25 PM
Agree with Tom.