TestTickle
Apprentice
- Joined
- May 1, 2018
- Messages
- 11
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Total newbie here, but just when I thought I knew the answer, I started using BeerSmith.
I have seen recipes that call for "Pale Malt (2-row)" but with different SRM's. I see 2-rows such as Briess Brewer's Malt or Rahr 2-row that are 1.7L or 1.8L, but then I see others with higher SRM's in the 3-4L range that are pale ale malts. I have read until I am cross-eyed and for the most part, it seems that pale malt and 2-row are the same, but pale ale malt is more highly kilned, richer in flavor, yada yada yada.
So here is my confusion. Regarding recipes calling for pale malts, should I be going by the SRM of those malts rather than the description of the malt? For example, if a recipe says "Pale Malt (2-row) (3.0 SRM), should I focus on getting a 3.0L malt (which from my research, is actually a Pale Ale malt?)?
My head hurts. I see Dingeman's Pale Ale Malt on one brew website, and on another website, I see Dingeman's Pale malt...same specs.
If someone could kindly dumb it down for me in a simple spreadsheet with a flow chart and lots of pictures, arrows and stick figures with smiley faces, that would be great. OK, just a simple and clear explanation would work.
I have seen recipes that call for "Pale Malt (2-row)" but with different SRM's. I see 2-rows such as Briess Brewer's Malt or Rahr 2-row that are 1.7L or 1.8L, but then I see others with higher SRM's in the 3-4L range that are pale ale malts. I have read until I am cross-eyed and for the most part, it seems that pale malt and 2-row are the same, but pale ale malt is more highly kilned, richer in flavor, yada yada yada.
So here is my confusion. Regarding recipes calling for pale malts, should I be going by the SRM of those malts rather than the description of the malt? For example, if a recipe says "Pale Malt (2-row) (3.0 SRM), should I focus on getting a 3.0L malt (which from my research, is actually a Pale Ale malt?)?
My head hurts. I see Dingeman's Pale Ale Malt on one brew website, and on another website, I see Dingeman's Pale malt...same specs.
If someone could kindly dumb it down for me in a simple spreadsheet with a flow chart and lots of pictures, arrows and stick figures with smiley faces, that would be great. OK, just a simple and clear explanation would work.