Pale Ale – Malt

In brief Pale Ale Malt made of finest two row spring barley grown in the most prominent regions. The varieties in use are approved and well established in the country of origin. Used up to 100% for brewing pale to slightly dark beers.

In essence commonly used in beer-making. Commonly used to make traditional English style pale ales. As well as modern American craft beers and pale lagers. A light-colored two-row malt that imparts a light golden hue and subtle malt flavor to the finished beer. Notably commonly used as a base. Therefore providing body, a good “mouthfeel”, and some sweetness to the finished beer. Also used to add color, flavor, and aroma in specialty beers such as Belgian-style beers, IPAs, and stouts.

How to use this pale ale – malt.

When used in beer production, brewers can adjust the flavor and color of the beer by changing the amount used in the grain bill. Using more pale ale will produce a darker beer. However using more such as pilsner or Munich will produce a lighter, crisper beer.

In addition to adjusting the amount of pale ale used, brewers also adjust the kilning temperature and time. Increasing the kilning temperature will reduce enzymatic activity, resulting in a sweeter, less bitter beer with more color. Increasing the kilning time will increase the enzymatic activity, producing a beer with a higher bitterness and less color.

Finally, also used in conjunction with other malts to produce a variety of beer styles. For example, using a combination of pale ale and Munich will produce an amber lager with a malty sweetness and a hint of toasted flavors. Similarly, using a combination of pale ale malt and Vienna malt will produce an amber ale with a malty sweetness and a balanced hop presence.

Overall, a versatile grain used in a variety of beer styles to produce a variety of flavors and colors. By adjusting the amount, kilning temperature, and kilning time of the malt, brewers can further customize the flavor and color of their beer.