Light in color and low in protein, Dingeman’s Belgian Pils Malt is produced from the finest European two-row barley. Well-modified, the Belgian Pils malt can be easily mashed with a single – temperature infusion. Due to the high enzymatic power it can be used up to 100% of the grain bill.
An extremely clean malt, the Dingeman pils creates a brilliantly clear wort during run-off and a flavorful, bready, sweat and malty finished beer, especially in lighter hued beers such as European pils or lager styles.
Lovibond: 1.4 – 1.8
Usage Rate: 100%
Moisture: 4.5% Max
Quite versatile, Dingeman’s Pils will produce myriad styles of beer, leaving the finished beers with a crisp, clean flavor and aroma profile. Utilize the malt in Kolsch, Helles, Rye lagers, Belgo-American IPA’s with Citra and Amarillo hops, Wit Beers, Baltic Porters and many more.
For a pleasant summer Blonde ale, specify a recipe with 82% Dingeman’s pils malt, 8.2% Cara-Pils, 4.1% Belgian Biscuit, 4.1% Canadian Honey Malt and 1% Torrified Wheat. Utilize Slovenian Celeia hops with three additions at 60 Min, 15 Min and Flame out to reach 27 IBU’s. The O.G should reach 1.050. Ferment the beer with the Belgian Strong Ale Yeast.