Who uses Rahr pale ale malt? How does it compare to British pale ale malts?
depends on the malt, but it doesnt have that deep, malty and nutty character that I get from british malts like MO.
My local club is making a bulk grain buy and I was contemplating Rahr to save some money, but since I’m going on a British ale binge with this next batch of grain I went ahead and put in an order for a bag of Crisp maris otter.
Crisp is good, especially their No. 19 MO. I prefer Simpson, though.
ETA: I was thinking Golden Promise when I said I prefer Simpson.
Crisp Floor-Malted No. 19 is excellent. Lately I’ve been using Sugar Creek Ye Olde Pale Ale malt quite a bit, and it is delicious.
what do people think - does this have to do with variety (strain of barley), kilning/process or a combination?
10% variety, 90 maltster…maybe 20/80
I think that sounds reasonable. I’d go even further to add that the biggest part of the maltster contribution to flavor is specifically the kilning process. I’d say that 2/3 to 3/4 of a malt’s flavor comes from kilning. Everything else combined, from variety to malting, and even species (I’ve had malted corn that tastes like Vienna malt and wheat malt that tastes in between Pale Ale malt and Munich), is less important to flavor than kilning in any kilned malt.
That’s an interesting observation. I say I don’t care for the taste of certain continental Pils malt. I attributed the dislike to the different variety of barley but it may well be the malting process. I prefer Rahr and/or Great Western Pils. …but admittedly, I haven’t tried a lot of the continental Pils outside Weyermann.
I highly recommend Rahr North Star pils.
Sugar Creek is good, but not one of the options.
I tried a sack of it and found it took a long time to clear during mash recirc, and an even longer time to clear the final beer. Also had the mild, earthy dishwater taste I detect in alot of pils maly that I dont care for.
Interesting. I didn’t encounter any of those. We also used it for a 30 bbl batch of IPA and it was crystal clear and delicious.
much more likely it was operator error in my case haha. When I finish my sack of Barke maybe I’ll try it again.
I think it’s worth another shot. I’ve used it for pils, tripel, and IPA. Just ordered a other bag. I’ve got a bag of Rahr Old World pils, but haven’t tried it yet.
Malt variety is part of the final taste, but the malting process has a large influence.
Maris Otter? I find Muttons<Crisp. I did one bitter several years back with Warminster MO, and it was the best. I’ve got some now for another batch.
Ive tried both Golden Promise malts; Simpsons and the other (the name escapes me) and there was a world of difference despite being the same barley varietal. I strongly preferred Simpsons.
Fawcett. Like you, I prefer Simpson.
I’m in the Simpson Camp too.
Do you prefer 1.9L or 3L?