The Belgian Base Malt • Very Pale and Clean • High Enzyme Power Dingemans Pilsen MD is the base malt behind a great many Belgian beers, made in Stabroek from fine two-row European spring barley. It is very pale at 1.6 °Lovibond and deliberately low in protein, which is what keeps a Belgian ale bright rather than hazy. At 36.8 PPG with a minimum 230 °WK of diastatic power, roughly 70 °Lintner, it converts itself easily and carries plenty of unmalted adjunct alongside it. Dingemans notes it is ideal for single-step mash schedules, which is exactly what makes it forgiving to brew on. Flavor & Aroma Profile Light, clean grain Soft cracker and fresh bread Faint honey sweetness Pale straw color Neutral enough to let yeast character lead Its job is to get out of the way. In a Belgian ale the interest comes from the yeast, and this malt gives it a clean, pale, fully fermentable foundation to work on. Brewing Applications Dingemans lists Pilsen MD for all types of beer. It is the natural base for: Belgian Tripel Belgian Dubbel Witbier Saison Belgian Blond and Pale Ale Pilsner and pale lager Its enzyme strength also makes it the sensible base whenever a recipe leans on flaked wheat, oats or sugar. Usage Recommendations Use it at up to 100% of the grain bill. Most Belgian recipes do exactly that, then get their character from the yeast, from candi sugar and from a small specialty addition rather than from the base malt. A single infusion mash is enough given the enzyme level. If you are building a big tripel with a lot of sugar, this is the base malt that will still finish the job. Specifications PPG (Points Per Pound Per Gallon): 36.8 Color: 1.6 °Lovibond (3 EBC) Extract (Fine Grind, Dry Basis): minimum 80% Diastatic Power: minimum 230 °WK (about 70 °Lintner) Total Protein: maximum 11.5% Barley: two-row European spring barley Usage Rate: up to 100% of grain bill Beer Styles: Belgian ales of every kind, witbier, saison, pale lager Whether you're brewing a tripel, a witbier or a saison, Belgian Pilsner gives you the pale, clean, high-enzyme base the Belgian tradition is built on.
