Anyone used this malt yet?
I was in FH Steinbart this week picking up ingredients for a kolsch, and saw that they are carrying the full line. Pricy, but sounds pretty good. I might do a SMASH with their pale malt to try it out. Thought I’d see if anyone had experience with it.
Yep, I’ve used everything they make except the wheat malt. Got some of that but haven’t tried it yet. It’s exceptional malt. Great extraction, full flavored. I made my rye IPA recipe, which I’ve made maybe a hundred times, using their malt and it’s never been so good. Just made a German pils with their Pelton (pils) malt.
Awesome! I’ll be trying it in my next batch for sure.
I don’t use it because I don’t do all grain, but several people in my homebrew club (Oregon Brew Crew) really love it and swear by it.
I also had the honor of meeting Seth Klann at the judging for Best of Craft Beers and he’s a really awesome guy. Small scale, doing things “the hard way”. More concerned with quality and flavor than bulk sales.
Seth is a really great guy. I’m heading over there to interview him and tour the operation in August, then we’ll do a podcast about it.
I just ordered ingredients for an Exportbier: 73% Pelton (Pils), 17% Rimrock (Vienna), 8% Metolius (Munich), 2% Melanoiden (Weyermann), 30 IBU(s) Hallertau, Imperial Harvest Yeast.
Pelton, Rimrock, Metoluis… looks like maltsters are entering the world of modern marketing.
Those are names of towns neat where Mecca Grade is. I think it’s pretty cool, personally. If you ever visit there, the taproom is dull of historical photos of the area taken by Seth’s grandmother. Those malt names are all the more relevant in that regard.
That’s a pet peeve of mine for small scale maltsters. If your malt is far enough from commonly accepted norms in brewing, fine. But it’s unnecessarily vague most of the time, and distracts from purpose-informing about the flavor. The rest of their marketing and outreach has been pretty killer though. They seem to be catching the market the way no other company is.
I am glad they include the translation because it is confusing. I am excited to finally get to try it though.
There’s a new small scale (only in malting could >1300 metric tons/year be small, right?) near me that has happily decided to call their malts Pilsner, Pale, Vienna and Munich. The quality is outstanding, so the malt itself I suppose is all the advertising needed.
In MG’s case, not all of their malts exactly match traditional malt names/types. Metolius, for instance, is very Munich like, but I don’t know if I could call it Munich exactly. Their Opal malt is unlike anything else I’ve ever seen.
I have a planned Beantown Lager that I’ll try their Lamonta (Pale) and Opal 44 along with a little more Metolius. I have high anticipation for these next few beers.
What is Opal similar to?
The description says “Caramelized, Toffee Malt” so I’m using it like a Caramel / Crystal / Cara Malt at 8% in my recipe.
They aren’t making any drum roasted crystal malts, and the Opal 44 lists a DP of 44. I’d bet it’s basically a super dark Munich type. But using that kind of thing in place of a crystal sounds reasonable. Actually, sounds pretty tasty. I think dark Munich/aromatic/melanoidin types have a flavor complexity and smoothness that a similar color crystal lacks (though each has its place.) Briess now has a 30°L Munich that would be interesting to try, and I rarely say that about Briess.