Belgian Pilsner - Dingemans

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.