Dingeman’ Pale Ale malt is fully modified, kilned longer and more intensively, providing a golden hue to worts. For producing Belgian or American Amber ales, Stout, Bock styles and various lagers, Belgian Pale malt provides the rich flavor and aromatic base for creating the aforementioned beers with the various specialty malts typically used for the creation of each style.
Lovibond: 4 – 5
Usage Rate: 100%
Moisture: 4.5% Max
For a Belgo-American Pale ale, specify a malt bill with 82.8% Belgian Pale, 10.3% German Dark Munich, 3.4% Caramel 20L and 3.4% Canadian Honey Malt. Hop the beer with Nugget as the single bittering addition and flavor and aroma additions of Centennial Citra and Simcoe. Ferment with Wyeast 3711 French Saison for a rich estery and hoppy character or Wyeast 1388 Belgian Strong for a cleaner flavor and aroma, allowing the hops to really pop out of the malt.