I am running out of my Cargill 2-row and was thinking about getting some pils this time around (I have plenty of MO already). I know a good brewery that uses nothing but Gambrinus Pils as their base malt (Double Mountain Brewing Company in Hood River, OR), and it would be nice to have some Pils available.
I would be using this malt as a base malt in some APA’s and IPA’s, as well has beers traditionally made with European pilsner malt.
Which would you buy (at nearly the same price per pound)
In a pinch I would sub some Pils malt for pale malt but not as the majority of grist bill because I also don’t think the flavor of pils malt lends itself well in an American Ales. It doesn’t have the maltiness of a 2 row pale ale, it’s more of a grainy sweetness.
I have never tried it, but I like Double Mountain’s beer a lot, so I thought it was worth a shot - also, I already have a bunch of TF Maris Otter and I would want some pils for other styles (maybe). I suppose I could always get Gambrinus Pale or another bag of Cargill 2-row (though I haven’t been crazy about it).
Back in the good old days(2 years ago) I was able to buy all my malt from a brewpub nearby and I was paying about $20 for a bag of IdaPils. It was great for all my Belgian beers, and the few lagers I brewed. Now the new brewer can’t be bothered with homebrewers, we’re just an irritant to him.
I’m not suggesting that DM makes bad beers, I like them too. I can just tell they use pils malt, and I think it’d be better if they switched the base. But that’s me, if you like that flavor, then go for it. Since you already have the Maris Otter, use that in pale ales and get the pils for making lagers and stuff.
I don’t really make lagers (just not a fan of giant starters and waiting forever). But I brew the occasional Altbier and Belgian ale. Truth is, easily 50% of my beers are APAs and IPAs, and a solid 25% are porters, brown ales, and stouts. I guess I will get a sack of the Gambrinus pils this once (been meaning to do a Double Mountain IRA clone). After 10 gallons of IRA (the brewer gave me the close recipe), if I’m not crazy about how it works in an APA, I’ll just use up the rest of the sack on a Schwarzbier or a Baltic Porter (been meaning to try my hand at those eventually).
For my IPA I split the basemalt 50/50 with Pils and MO. Yeah, I think I can taste the pils as well. And I like it. The reason I started doing it this way is because for an American IPA I think some MO works well, but not 100%. And since I don’t keep much US 2 row on hand it is easier for me just to split the pils and MO down the middle.
I like pils malt. A bit grainy but that goes well with some of my ales. Can’t advise on the two brands though. All I can get here is European malt or Briess.
Have to watch it closely in the boil though. Has shown a greater tendency to boil-over than 2-row. I hover and add my drops and crisis is averted.
