Pale vs Pale Ale

[Fore]

I guess it's the same thing, but I haven't seen a definitive comment. Is pale malt the same as pale ale malt?

I ask because I'm planning a Westmalle Tripel, for who's recipes, wherever I look, specifically state pale malt, as opposed to pale ale malt. I wouldn't ask otherwise.

And also, TT Landlord calls for "black", while Guiness calls for "roasted barley", yet the EBC is nearly the same. I can get both from my supplier. What's the difference?

Thanks.

 

[HopWroester]

Not sure on the pale/pale ale. However i've used both and not noticed any difference.

Black malt and roasted barley will give you different flavours. Again i've used both and they make very different beers, I'm sure someone much wiser can give you a better answer as to the exact difference

 

[MyQul]

Pale vs Pale ale malt. - I'm not that certain on this as I've never though about it a huge amount and consequently not done a lot of reading on the differences. But you dont make lagers with the same malt you make ales with so there's definately a difference there somewhere but they're both pale (base) malts.

Over here we have Marris Otter as probably the most common ale malt and in the US they have two row as the most common ale malt. Versus lager malt over her and Pilsner malt on the continent for lagers (along with vienna and munich of course).

I think you could say all pale ale malts are pale malts but not all pale malts are pale ale mats

What the specific differences are, I'd have to do a bit of research on. Perhaps the malting process and more than likely the 'type/strain' of barley used.
Oddly enough I've seen ale reciepes using lager/pilsner base malt but no lagers using base pale ale malt

Edit: Just been looking at the brupaks grain guide and that gives a good idea between the differences. Colour/temp and length of kilning and barley variety seem to be the deciding factor
http://www.brupaks.com/BRUPAKS GRAIN GUIDE WEB.htm

 

[simon12]

Pale malt is exactly that a malt thats pale, pale ale malt is spring barley malt for making ales. If the recipe is English I would mean pale ale malt if its US it likely refers to 2 row (which is basically the same thing) or if its s German recipe it could mean Munich (most likely)or Pilsner malt. According to wikepedia the beer you want to make uses pilsner malt.

 

[Fore]

Got it, thanks. Changed my recipe from Pale Ale to Pilsner, and the colour is now in line. Wonder why the recipes say pale malt instead of Pilsner?

Rosted barley. OK, getting it a bit now, it's what gives Guniess that burnt bitter bite. Somehow I thought black would be more burnt, but it seems black is used in sweeter stouts and for colouring, while roast barley is the one that gives the burnt flavour. Learning every day.

 

[strange-steve]

A brave beer to try to clone :hat:
I think that this beer, like most belgian beers, has a very simple recipe, just pilsner malt and sugar. My advice is to make sure you have top quality ingredients, Dingemans malt if you can get it, fresh hops, a good big yeast starter, and make sure you get your pitching and fermentation temperatures right. A recipe this simple needs everything to be spot on. The Belgians seem to have an amazing ability to produce incredible beers from just base malt and sugar!

 

[strange-steve]

Oh and as for the black malt/roasted barley thing, I would always use roasted barley over black malt. Black has a more harsh, acrid flavour, roasted is smoother. Even when a recipe asks for black malt I always sub roasted barley instead.

 

[Robin54]

A brave beer to try to clone :hat:
I think that this beer, like most belgian beers, has a very simple recipe, just pilsner malt and sugar. My advice is to make sure you have top quality ingredients, Dingemans malt if you can get it, fresh hops, a good big yeast starter, and make sure you get your pitching and fermentation temperatures right. A recipe this simple needs everything to be spot on. The Belgians seem to have an amazing ability to produce incredible beers from just base malt and sugar!

How can you tell if they are fresh..ie picked yesterday or last week...what is fresh??

 

[MyQul]

How can you tell if they are fresh..ie picked yesterday or last week...what is fresh??

The latest harvest. I only buy hops from the last harvest (2015). I think you can really tell. Especially when you open the packet and get a hit of a really pungent hop smell.

 

[strange-steve]

How can you tell if they are fresh..ie picked yesterday or last week...what is fresh??

What I meant was don't be using hops that have been in the bottom drawer of your freezer for 6 months. That is ok for some brews but not one like this. Buy a nice new pack of the latest harvest.

 

[Fore]

Thanks for the advice. Belgian in general is my preferred style, and also I find the most "productive" given the ABV. Already tried a Duvel and did pretty well. That also required a few different approaches, extended low temp mash, fermentation temp shifting, candi sugar, etc. It turned out very close to the real thing, perhaps a tad sweeter but not much. I just like golden blondes and triples, so I'll be playing in and around this style for the rest of my brewing days. The train is just leaving the station.

I brewed TT Landlord today and the sweet wort was very interesting. At only 30g, the black malt still brought something different.

 

[strange-steve]

Belgian beers are mostly what I brew also, my latest being a Westvleteren XII clone which is also just base malt and sugar. I see you're a seasoned veteran so apologies if my advice was superfluous.

 

[Fore]

Not at all. I'm still pretty new to AG. All advice welcome. Feel right now, at AG#7, that I've passed the equipment and process hang-ups, and I'm moving on to recipe and ingredients understanding. That's where the real adventure begins.