Base malt
Pale two-row malt
Clean, lightly grainy and faintly sweet. The default American base malt and a neutral platform for anything else.
Colour
2 L
4 EBC
Potential extract
37 ppg
points per pound per gallon
One kilo gives
+11.1
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
100%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
The bulk of most grists. Plenty of enzyme spare to convert adjuncts alongside it.
Belongs in
- American Pale Ale
- American IPA
- American Stout
Recipes on this site that use it
House Pale Ale
4.30 kg · 5.5% · 33 IBU
89% of the gristEveryday Blonde
3.90 kg · 4.8% · 21 IBU
79% of the gristAmerican Amber
4.20 kg · 5.7% · 31 IBU
72% of the gristAmerican Brown Ale
3.60 kg · 5.3% · 23 IBU
85% of the gristCalifornia Common
3.75 kg · 4.6% · 38 IBU
84% of the gristWest Coast IPA
5.00 kg · 7.0% · 42 IBU
67% of the gristHazy IPA
4.00 kg · 6.5% · 29 IBU
81% of the gristDouble IPA
6.00 kg · 8.5% · 62 IBU
73% of the gristRye IPA
4.30 kg · 6.3% · 53 IBU
75% of the gristDry Irish Stout
3.20 kg · 4.5% · 32 IBU
71% of the gristOatmeal Stout
4.00 kg · 5.3% · 27 IBU
70% of the gristMilk Stout
3.70 kg · 4.9% · 22 IBU
77% of the gristImperial Stout
7.50 kg · 9.0% · 56 IBU
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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