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General Category => Ingredients => Topic started by: flbrewer on March 09, 2016, 12:18:24 PM

Title: Blending Malts
Post by: flbrewer on March 09, 2016, 12:18:24 PM
I am looking at a recipe that calls for pale malt. I don't have that on hand, but do have MO and 2-row available. Can I blend these together to create a similar taste and color profile of the pale malt?
Title: Re: Blending Malts
Post by: morticaixavier on March 09, 2016, 12:55:08 PM
sure can. or just use one or the other. the MO will have a more distinctive flavor and the North American two row will be a bit more neutral.

Apparently a lot of the trappist breweries blend a few different base malts to build complexity.
Title: Re: Blending Malts
Post by: dmtaylor on March 09, 2016, 01:08:53 PM
Yes, I do this a lot.  Rather than doing a 50/50 blend, I like to use up one and make up the rest with the other.  Take your pick.

Randy Mosher in his book Radical Brewing also advocated blending to build complexity.  He suggests thinking about ingredients as a spectrum, much like a portrait artist would blend different hues of paint on their palette to create the hue that he or she wants, rather than just using globs of one thing and another.  Either will work but it depends what you want.  If you spread things out you also ensure you'll hit the target.  For example, a beer with just 2-row and Crystal 40 is not going to be as complex as 2-row, Maris Otter, Crystal 20, 40, and 60.  It's more the shotgun approach than the sharpshooter, but it's another thing worth trying.
Title: Re: Blending Malts
Post by: RPIScotty on March 09, 2016, 01:37:39 PM
I like blending Pilsner, Pale and Munich malts from Dingemans and Weyermann in Belgians styles.


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Title: Re: Blending Malts
Post by: erockrph on March 09, 2016, 02:41:25 PM
I like blending Pilsner, Pale and Munich malts from Dingemans and Weyermann in Belgians styles.

I've used Crisp MO and Castle Pils as my base for quite a few Belgian beers and have been pretty happy with the results.
Title: Re: Blending Malts
Post by: homoeccentricus on March 09, 2016, 03:32:42 PM
Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

Define "a lot". AFAIK Westmalle and Westvleteren only use pils, and Rochefort pils + 1 caramout.
Title: Re: Blending Malts
Post by: Stevie on March 09, 2016, 03:36:27 PM

Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

Define "a lot". AFAIK Westmalle and Westvleteren only use pils, and Rochefort pils + 1 caramout.
Especially when there is only 11 in the world. ;)
Title: Blending Malts
Post by: RPIScotty on March 09, 2016, 03:38:18 PM
Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

Define "a lot". AFAIK Westmalle and Westvleteren only use pils, and Rochefort pils + 1 caramout.

 I don't think he necessarily meant blending different malts, i.e. Pils/Pale/Munich, but rather blending say, Dingemans Pilsner and Castle Pilsner.

At least that is how I interpreted it based on what I have also heard about these breweries.




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Title: Re: Blending Malts
Post by: denny on March 09, 2016, 03:40:19 PM
I am looking at a recipe that calls for pale malt. I don't have that on hand, but do have MO and 2-row available. Can I blend these together to create a similar taste and color profile of the pale malt?

FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.
Title: Re: Blending Malts
Post by: homoeccentricus on March 09, 2016, 03:40:23 PM
Especially when there is only 11 in the world. ;)

Plus, the ones that are not in Belgium don't count.
Title: Re: Blending Malts
Post by: reverseapachemaster on March 09, 2016, 04:05:18 PM
I am looking at a recipe that calls for pale malt. I don't have that on hand, but do have MO and 2-row available. Can I blend these together to create a similar taste and color profile of the pale malt?

FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.

+1
Title: Re: Blending Malts
Post by: morticaixavier on March 09, 2016, 04:16:26 PM
Correct

Which is to say, they bland different pils malts together.

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Title: Re: Blending Malts
Post by: dmtaylor on March 09, 2016, 04:23:26 PM
FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.

Good point.  I fall into this same trap.  It's carryover from when we started brewing way back in the 1990s, when 6-row was very common.  Remember those days, man?  ;)
Title: Re: Blending Malts
Post by: homoeccentricus on March 09, 2016, 04:51:17 PM
Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

You have a reference?
Title: Blending Malts
Post by: RPIScotty on March 09, 2016, 04:52:49 PM
Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

You have a reference?

BLAM

EDIT: After reviewing I wasn't able to find a reference to any of the Trappists. What I remembered was the section on Duvel.

But I haven't reviewed it thoroughly yet. I know it's in there somewhere. 

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Title: Re: Blending Malts
Post by: morticaixavier on March 09, 2016, 04:55:41 PM

Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

You have a reference?

BLAM


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Yup that's where I read it.

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Title: Re: Blending Malts
Post by: denny on March 09, 2016, 04:56:48 PM
FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.

Good point.  I fall into this same trap.  It's carryover from when we started brewing way back in the 1990s, when 6-row was very common.  Remember those days, man?  ;)

I don't remember anything before last Saturday!  ;)
Title: Re: Blending Malts
Post by: dmtaylor on March 09, 2016, 05:00:10 PM
FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.

Good point.  I fall into this same trap.  It's carryover from when we started brewing way back in the 1990s, when 6-row was very common.  Remember those days, man?  ;)

I don't remember anything before last Saturday!  ;)

I can't remember yesterday!  I just remember doing..... what they told me.... told me... told me... told me....
Title: Re: Blending Malts
Post by: homoeccentricus on March 09, 2016, 05:21:24 PM
Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

You have a reference?

BLAM

EDIT: After reviewing I wasn't able to find a reference to any of the Trappists. What I remembered was the section on Duvel.

But I haven't reviewed it thoroughly yet. I know it's in there somewhere. 

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Ah, that's possible. But we all know there's a good reason why the beer is called Duvel.