Do you want to brew an authentic Belgian Ale? Dingemans Pilsen MD malt is light in color and has a low protein content. It is made from the finest 2-row European summer barley. This is the same base malt used in the famous Westmalle Triple of Belgium.
It is fully and evenly modfied, making it ideal for one step mashing. Extremely light at 1.6° Lovibond, and can be used for up to 100% of the grain bill. Malted by Dingemans Malting of Belgium.
Click here for a product specification sheet.
Also available in 55 pound sacks, click here for details.
If you do not have a grain mill, we suggest you order fine milling if you use a Brew in Bag System or a traditional 3 tier mashing system. If you use a Mash & Boil, Grainfather, or Brewzilla type system, order the coarse milling for best results in the malt basket.
Here is an excellent Belgian Golden Ale recipe for 5 gallons:
Dingemans Double or Triple
10 lbs. Dingemans Pilsen malt (item W3310)*
2 lbs. Beet Sugar (items M81)
1.5 oz. Polish Lubeski pellet hops (add at the start of the 60 minute boil) (item H16)
.5 oz. Polish Lubeski pellet hops (add at flameout)
Wyeast 1214 Liquid Yeast (item Y74), Wyeast 3787 Trappist (item Y81), White Labs WLP500 Monastery Ale (item U30) or, if you prefer dry yeast, use Fermentis BE-134 (item Y20)
Starting Gravity: 1.070 or so, finishes at 1.005 or less
*Note: If you want to make this a Tripel, keep everything the same, but use 12 pounds of Pilsen malt instead of 10. If you want, you can sub any pilsner malt for the extra 2 lbs. of Dingmans, and it will not really affect the flavor. If bottling. we recommend a 9 day period in a secondary fermenter to make sure this beer has finished fermenting before bottling. We recommend a single stage mash temperature of 153 degrees F.
You can be the first one to write a review.
You can be the first to ask a questions.
