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.