Base malt
Pilsner malt
The palest base malt, kilned gently to keep a delicate honey-and-cracker character. High in the precursor that becomes DMS.
Colour
1.8 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
Every pale lager, and most Belgian ales. Boil it 90 minutes uncovered or the beer will smell of sweetcorn.
Belongs in
- German Pils
- Munich Helles
- Belgian Tripel
Recipes on this site that use it
Baltic Porter
5.00 kg · 7.1% · 39 IBU
93% of the gristMunich Helles
4.00 kg · 4.7% · 20 IBU
98% of the gristGerman Pils
4.20 kg · 4.9% · 37 IBU
98% of the gristCzech Premium Pale Lager
4.60 kg · 4.9% · 31 IBU
15% of the gristMarzen
0.80 kg · 5.7% · 21 IBU
57% of the gristSchwarzbier
2.60 kg · 4.9% · 20 IBU
84% of the gristKolsch
3.60 kg · 4.8% · 22 IBU
53% of the gristAltbier
2.40 kg · 5.0% · 34 IBU
47% of the gristBavarian Hefeweizen
2.20 kg · 5.1% · 8 IBU
51% of the gristWitbier
2.40 kg · 4.7% · 16 IBU
72% of the gristFarmhouse Saison
3.80 kg · 6.8% · 25 IBU
88% of the gristBelgian Dubbel
5.00 kg · 6.4% · 17 IBU
83% of the gristBelgian Tripel
5.80 kg · 8.3% · 21 IBU
49% of the gristKettle-Soured Gose
2.00 kg · 4.6% · 7 IBU
52% of the gristBerliner Weisse
1.50 kg · 3.4% · 4 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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