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This confusion comes up a lot. Generally speaking, for NA malts, the terms "Pale Malt", "2-row" and "Pale 2-row" are often referring to the same thing when listed as a recipe ingredient - a lightly kilned 2-row malt. It typically falls between Pils malt and Pale Ale malt in color. "Pale Ale" malt is typically kilned a bit darker than "Pale 2-row", and tends to have a bit more biscuit/nutty notes to it. "Pale Ale" malt is typically close to Vienna in color.Briess doesn't list a "Pale" malt on their website. I'd have to imagine that the recipe was referring to Pale Ale malt there. If it were me, I'd use something like Castle Pils malt for the two-row in the recipe and a good Pale Ale malt in place of the pale malt.http://www.brewingwithbriess.com/Products/Base.htm
What I mean to ask: would anybody be able to taste the difference between 2-row and pale in a double blind test?
Before I go really crazy: in Belgium we have pils, pale (7-10 EBC) and vienna, and that's it.So what's the best 'translation' of 2/3 2-row and 1/3 pale?
Can you find Bell's beer in Belgium?