10 replies to this topic

[ThroatwobblerMangrove]

What would be optimal? Lowering mash temps? Using less crystal malt? Using more hops? What says the board?I'm planning on making Denny's rye IPA in the coming months so I was wondering the best way to adjust.

[siouxbrewer]

I would use it the same, you're talking marginal differences. You'll probably notice a maltier finished beer however. Either way record your results and let us know

[ThroatwobblerMangrove]

I would use it the same, you're talking marginal differences. You'll probably notice a maltier finished beer however. Either way record your results and let us know

it must be a little more than marginal since people get so caught up over using pale ale malt when making English beers. maybe I'm wrong though.

[MtnBrewer]

I almost never use US pale malt. Instead I just use whatever my default pale malt is at the time and enjoy the extra flavor. [Sometimes it's GP, Weyermann, Optic, etc.]

[ThroatwobblerMangrove]

I almost never use US pale malt. Instead I just use whatever my default pale malt is at the time and enjoy the extra flavor. [Sometimes it's GP, Weyermann, Optic, etc.]

I've got it so I'll be using it

[Deerslyr]

I made the recipe with the 2 Row. It's what I had on hand. If I didn't have it on hand, I'd have certainly used whatever I did have. It has been in the fermenter since the 27th. I figure next Sunday I'll check the gravity readings and maybe transfer to a secondary until I have a keg available (which should be soon). Let me know how your color turns out. As brewed, mine seemed darker than I would have expected.

[siouxbrewer]

it must be a little more than marginal since people get so caught up over using pale ale malt when making English beers. maybe I'm wrong though.

Most people, myself included, get hung up over using pale English malt like Marris Otter instead of American or Canadian 2-row or pale in English beers. I'm looking at maltster info from one of my bulk grain buys and the only difference between Canadian 2-row and pale is degrees lovibond for 2-row is 1.5-2.1, pale is 2.0-3.5. They both share all other characteristics i.e. protein, moisture content, etc. and I'm guessing american malts are similar. English and continental malts have intrinsic characteristics that set them apart from from domestic varieties, which is why English beers have different malt profiles than domestic beers. Some don't think it's a big deal but others notice an indelible difference.

[siouxbrewer]

I almost never use US pale malt. Instead I just use whatever my default pale malt is at the time and enjoy the extra flavor. [Sometimes it's GP, Weyermann, Optic, etc.]

+1I use what I have on hand and don't get too worked up over it

[ThroatwobblerMangrove]

Most people, myself included, get hung up over using pale English malt like Marris Otter instead of American or Canadian 2-row or pale in English beers. I'm looking at maltster info from one of my bulk grain buys and the only difference between Canadian 2-row and pale is degrees lovibond for 2-row is 1.5-2.1, pale is 2.0-3.5. They both share all other characteristics i.e. protein, moisture content, etc. and I'm guessing american malts are similar. English and continental malts have intrinsic characteristics that set them apart from from domestic varieties, which is why English beers have different malt profiles than domestic beers. Some don't think it's a big deal but others notice an indelible difference.

So it's like slightly maltier 2-row. I guess that is in line with my experience thus far.

[MtnBrewer]

So it's like slightly maltier 2-row. I guess that is in line with my experience thus far.

Actually it *is* slightly maltier 2-row.

[ThroatwobblerMangrove]

Actually it *is* slightly maltier 2-row.

same diff