From the HBD Archive
From: chad@mpl.UCSD.EDU (Chad Epifanio)
Subject: English vs. American malt
Date: 1992-07-09 19:43:10 GMT


This is in regard to someones query about the difference between English
and American malts. I may not have had huge experience in this area, but
I have made about 15 all-grain batches for each of American and English malt.
I get my malt in 50lb sacks from William's Brewing here in California.
The american kind is called Klagges and the english kind is called English Pale
Ale. Both are fully modified, and I believe both are from 2-row malt. This
information is for Williams only, since I have no experience with others.

The add in the catalogue stated that for the "authentic" English taste, you
needed English Pale Ale malt. Beliveing this, I bought a 50lb sack of
Klagges, and a 55lb sack of English Pale Ale. I brewed a pale batch out
of each, using cultured English Ale yeast, also originally form Williams.
The recipes were not exact, but they were close in style. They were made
about a month apart. Oh, and both were made using single step infusion
process as recommended by some for British beers.

I liked them both, but to be honest, I could not tell if one malt was
obviously superior to the other. I cannot comment on the "authenticity"
of the English flavor since I have never been across the Atlantic.
All in all, I couldn't tell much of a difference between the two.
Discalimer: These are my own views of similar beers in an uncontrolled

Chad Epifanio--> | "There are no bad brews.
Scripps Institution of Oceanography | However, some are better
Marine Physics Laboratory | than others."
"All words and ideas are my own, etc., etc..."

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