Want to order the ingredients for my first all grain batch. Scratching my head on what type of pale malt to get. Ingredients for this recipe (Lemon-lime hefe) call for pale malt, but there must be a dozen types of pale malt to choose from. Is there a standard choice? Should I go with the cheapest? I'm guessing this will be the case for the rest of the grain bill also..
What type of pale malt
- Thread starter codym
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I like to use Briess 2-row or Maris Otter. MO is generally a bit more expensive at the LHBS.
chickypad
lupulin shift victim
I would probably use whatever domestic 2-row is available for a wheat. Pale malt and 2-row are often used to name the lighter kilned base malt from a given maltster (1.5-2L), as opposed to their darker kilned pale ale malt (3-4L).
BackAlley
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A little strange calling for pale malt in a Hefe. You'd expect a pilsner malt. If you're looking for a biscuity flavor then I would look to a pale ale malt (domestic or UK). If not I'd stick with a 2-row brewers malt which is the lightest domestic base malt.
LookingGlass
Active Member
Try GWM Northwest pale ale malt.
