There has been a recent shift with brewers choosing Pilsen malt over 2-row pale malt as their preferred base malt. This trend seems to have gained momentum during the pandemic, when rising material costs prompted brewers to be more cost conscious in regard to their cost per barrel.<\/i><\/p>\n
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With many brewers opting for lower ABV beers and reduced hop dose rates, Lagers have become an attractive option. These lighter beers, characterized by their clean, subtle flavors and in many cases lighter colors, benefit significantly from using Pilsen malt, which helps achieve the desired characteristics.<\/i><\/p>\n
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By: Galen Smith, Southeast Craft Sales Manager, Malteurop Malting Company<\/a><\/p>\n <\/p>\n Base malt serves as the backbone of a brewer\u2019s grist, typically making up 80% to 100% of the total grist. It provides the majority of fermentable sugars necessary for fermentation. <\/p>\n <\/p>\n For a base malt to be effective, it must be well-modified, enabling it to convert starches into sugars in the mash. This requires a high potential for carbohydrate extract and a moderately low-protein content.<\/p>\n <\/p>\n Beyond extract potential, brewers also rely on base malts for specific performance characteristics in the brewhouse. The malt’s modification level affects how enzymes break down cell wall materials and how proteins are simplified into soluble forms. This process not only makes starch granules more accessible, but also results in lower beta-glucan content and the production of essential nutrients for yeast, such as free amino nitrogen.<\/p>\n <\/p>\n Maltsters produce various base malts, with the most commonly used being 2-row pale malt, Pilsner malt, and Pale Ale malt. All of these malts are made from 2-row barley, so the terminology can be confusing. For instance, \u201c2-row malt\u201d is often referred to as pale malt, but is not the same as Pale Ale malt.<\/p>\n <\/p>\n At Malteurop, we produce all three (amongst others). Pale Ale malt is kilned to a slightly darker color, producing rich malt flavors ideal for traditional British beer styles. In contrast, 2-row (pale malt) is lighter in color, resulting in a more subtle malt flavor and a higher enzyme content.<\/p>\n <\/p>\n Pilsen malt stands apart from both 2-row pale malt and Pale Ale malt. Designed to be very light in color, it produces an even subtler malt flavor, making it the preferred choice for clean and crisp lager beers. While most Pilsen malts are well modified, they tend to be less modified than 2-row and Pale Ale malts. Brewers should pay attention to the CoA (read our guide to understanding a Certificate of Analysis<\/a>), particularly the S\/T (or Kolbach index) value, which indicates the degree of modification and helps determine if adjustments are needed in the mashing schedule.<\/p>\n <\/p>\n The differences in color, flavor, and malting processes significantly impact brewers\u2019 malt selections and should be considered during recipe design. For instance, would you use Pale Ale malt for an Italian Pilsner or Pilsen malt for a Porter or Stout? In most cases, the answer is no, with some exceptions.<\/p>\n <\/p>\n As breweries increasingly gravitate toward Pilsen malt over 2-row or Pale Ale malt, several factors contribute to this shift. For one, I would consider Pale Ale malt a specialty base malt, and is used mostly for British style beers, which sadly aren\u2019t as coveted as they once were. Additionally, many breweries receive base malt in bulk, making it impractical to maintain multiple silos for different base malts.<\/p>\n <\/p>\n With the resurgence of lager styles, Pilsen malt has become the obvious choice for many brewers. It allows them to create wort with similar color and flavor profiles to those produced with 2-row and Pale Ale malts, particularly when combined with small percentages of darker malts. Conversely, lighter-colored beers cannot be achieved using darker base malts.<\/p>\n <\/p>\n For brewers using bagged base malts, ordering multiple types is relatively straightforward. But as mentioned, it is often not economical for breweries receiving bulk malt to have 2 silos for different base malts.<\/p>\n <\/p>\n In summary, the shift towards Pilsen malt among brewers reflects changing economic realities and consumer preferences. As Lager beers become more prominent, Pilsner malt\u2019s characteristics align perfectly with the lighter, cleaner flavors that many consumers are preferring.<\/p>\n <\/p>\n Want to get more out of any base malt? It might be time for a sieve analysis.<\/strong><\/a><\/p>\n <\/p>\n Premium grains from field to flavor.<\/strong><\/span><\/p>\n <\/p>\n – – – – – <\/p>\n <\/p>\n Malteurop Malting Company (MMC) is based in North America\u2014specializing in growing and producing quality malts for the beer and whiskey. <\/span><\/p>\n <\/p>\n With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages on the planet.<\/span><\/p>\n Visit <\/span>www.malteuropmaltingco.com<\/span><\/a> to learn how we can support your malting needs. <\/span><\/p>\n <\/p>\nUnderstanding Base Malt<\/span><\/h3>\n
Common Base Malts<\/span><\/h3>\n
Considerations in Malt Selection<\/span><\/h3>\n
Conclusion<\/span><\/h3>\n
About Malteurop Malting Company (MMC)<\/span><\/h4>\n