{"title":"Mountain Malt","description":"\u003cp\u003eMountain Malt grows and malts its own barley in Eastern Idaho, on volcanic soil laid down by the Yellowstone Caldera in the Snake River Plain.\u003c\/p\u003e\u003cp\u003eJake, the founder, built his first malting equipment himself on the family farm and worked up to 1,000 lb batches before partnering on a full industrial malt house. Cool nights and warm days through the growing season are why the barley is here in the first place.\u003c\/p\u003e","products":[{"product_id":"base","title":"Mountain Malt 2-Row Base Malt","description":"\u003cp\u003e\u003cstrong\u003eIn stock now\u003c\/strong\u003e at our Ashland, Virginia warehouse. Sold by the 55 lb bag.\u003c\/p\u003e\n\u003cp\u003eMountain Malt's standard 2-row is an American pale base malt at 1.8 to 2.1 Lovibond. The flavor is malty and sweet with a clean finish, which is the profile a recipe assumes when it just says \"2-row.\" Use it for the whole base bill.\u003c\/p\u003e\n\u003cp\u003eDiastatic power is guaranteed above 120 and extract above 81%, so it converts a heavy adjunct load without a second enzyme source. Protein sits between 10.5 and 11.5%, high enough to feed the yeast and low enough to stay out of the way in a bright beer.\u003c\/p\u003e\n\u003cp\u003eWhat you are actually buying here is a short supply chain. Mountain Malt grows barley on the family farm in Idaho Falls and malts it themselves, topping up from neighboring farms in the Snake River Plain when they need to. It is malt from a farm rather than a conglomerate, at a price that competes with commodity 2-row.\u003c\/p\u003e\n\u003ch3\u003eUsing Mountain Malt 2-row\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRun it at up to 100% of the grist, or as the enzyme engine under a specialty bill.\u003c\/li\u003e\n\u003cli\u003eDP over 120 will convert a substantial load of flaked adjuncts, malted corn or raw grain.\u003c\/li\u003e\n\u003cli\u003eAt 1.8 to 2.1 Lovibond a pale beer stays pale, so hops and specialty malt stay in front.\u003c\/li\u003e\n\u003cli\u003eBeta glucans under 110 keep the lauter moving on a thick mash.\u003c\/li\u003e\n\u003cli\u003eWant it a shade paler? Their Pilsner malt runs 1.5 to 1.7 Lovibond with the same DP.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pale ale, IPA, amber ale, stout, porter, cream ale, and anything calling for domestic 2-row\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, Southeast Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.8 to 2.1 Lovibond\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003eOver 120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMin extract (FG)\u003c\/th\u003e\n\u003ctd\u003e81%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMoisture\u003c\/th\u003e\n\u003ctd\u003eUnder 4.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.5 to 11.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAlpha amylase\u003c\/th\u003e\n\u003ctd\u003eUnder 120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFAN\u003c\/th\u003e\n\u003ctd\u003eUnder 180\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBeta glucans\u003c\/th\u003e\n\u003ctd\u003eUnder 110\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eSoutheast Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e55 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eStore below 90F somewhere dry and pest free. Mountain Malt recommends using it within six months of purchase.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mountain Malt\u003c\/h3\u003e\n\u003cp\u003eMountain Malt is a family farm and malt house in Idaho Falls. Jake, the founder, wanted to do more with the barley his family had grown in Eastern Idaho for generations. He asked the Modelo malting facility for a job and offered to work free to learn the trade. The manager was skeptical, so Jake built his own equipment on the farm instead and worked up to 1,000 lb batches. Ten years later he invited that same manager out to see it. The two of them designed a full malt house together, and it took three more years to get the first batch out of it. The grain comes off the Snake River Plain, on volcanic soil left by the Yellowstone Caldera.\u003c\/p\u003e","brand":"Mountain Malt","offers":[{"title":"Default Title","offer_id":51543157342523,"sku":"MLT-MM-BASE","price":42.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/File.png?v=1788365335"},{"product_id":"pilsner","title":"Mountain Malt Pilsner Malt","description":"\u003cp\u003e\u003cstrong\u003eIn stock now\u003c\/strong\u003e at our Ashland, Virginia warehouse. Sold by the 55 lb bag.\u003c\/p\u003e\n\u003cp\u003eMountain Malt Pilsner is their palest malt at 1.5 to 1.7 Lovibond, kilned lighter than the standard 2-row. That is pale enough for a Helles or a Czech pale lager, where a third of a degree shows up in the glass.\u003c\/p\u003e\n\u003cp\u003eIt tastes crisp and clean with a delicate malt note underneath, and the wort runs light straw with a yellow cast. Diastatic power is over 120 and extract is 81% minimum, the same guarantees as their base malt, so a lager grist with flaked corn or rice in it still converts on a single infusion.\u003c\/p\u003e\n\u003cp\u003eThe two malts are close enough that the choice comes down to color. Pick this one when the beer is supposed to be pale and the malt is supposed to stay quiet.\u003c\/p\u003e\n\u003ch3\u003eUsing Mountain Malt Pilsner\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse it as the full base of a Pilsner, Helles or Czech pale lager.\u003c\/li\u003e\n\u003cli\u003eA single infusion mash converts it. No step mash or decoction needed.\u003c\/li\u003e\n\u003cli\u003eDP over 120 leaves room for flaked corn or rice in a pre-Prohibition style lager.\u003c\/li\u003e\n\u003cli\u003eThe clean profile also makes it a good canvas for a hop-forward pale ale or a modern IPA.\u003c\/li\u003e\n\u003cli\u003eNeed a touch more color and malt character? Their 2-row runs 1.8 to 2.1 Lovibond.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, Czech pale lager, Kolsch, blonde ale, IPA, pale ale, and light American lagers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, Southeast Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 1.7 Lovibond\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003eOver 120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMin extract (FG)\u003c\/th\u003e\n\u003ctd\u003e81%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMoisture\u003c\/th\u003e\n\u003ctd\u003eUnder 4.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.5 to 11.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAlpha amylase\u003c\/th\u003e\n\u003ctd\u003eUnder 120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFAN\u003c\/th\u003e\n\u003ctd\u003eUnder 180\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBeta glucans\u003c\/th\u003e\n\u003ctd\u003eUnder 110\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eSoutheast Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e55 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eStore below 90F somewhere dry and pest free. Mountain Malt recommends using it within six months of purchase.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mountain Malt\u003c\/h3\u003e\n\u003cp\u003eMountain Malt is a family farm and malt house in Idaho Falls. Jake, the founder, wanted to do more with the barley his family had grown in Eastern Idaho for generations. He asked the Modelo malting facility for a job and offered to work free to learn the trade. The manager was skeptical, so Jake built his own equipment on the farm instead and worked up to 1,000 lb batches. Ten years later he invited that same manager out to see it. The two of them designed a full malt house together, and it took three more years to get the first batch out of it. The grain comes off the Snake River Plain, on volcanic soil left by the Yellowstone Caldera.\u003c\/p\u003e","brand":"Mountain Malt","offers":[{"title":"Default Title","offer_id":51543157375291,"sku":"MLT-MM-PILS","price":43.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/File.png?v=1788365335"},{"product_id":"mountain-gold","title":"Mountain Gold","description":"\u003cp\u003e\u003cstrong\u003eIn stock now\u003c\/strong\u003e at our Ashland, Virginia warehouse. Sold by the 55 lb bag.\u003c\/p\u003e\n\n\u003cp\u003eMountain Gold is Mountain Malt's American-style golden ale base malt, kilned just a touch darker than their Pilsner to land around 2 to 3 Lovibond. That extra color brings a gentle biscuit note and a warm, slightly honeyed sweetness without pushing the wort into amber territory. It is the malt to reach for when you want a pale beer that tastes like it was brewed with grain, not just fermented with it.\u003c\/p\u003e\n\n\u003cp\u003eDiastatic power is robust enough to carry a significant adjunct load, and extract runs high, so efficiency stays predictable batch to batch. The wort runs light gold with a clean finish that steps back and lets hops or yeast do the talking.\u003c\/p\u003e\n\n\u003ch3\u003eUsing Mountain Gold\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eUse it as the sole base malt for a golden ale, cream ale, blonde ale, or pale lager where you want just a hint of malt character.\u003c\/li\u003e\n  \u003cli\u003eA single infusion mash converts it cleanly — no step mash needed.\u003c\/li\u003e\n  \u003cli\u003eHigh diastatic power leaves room for flaked wheat, oats, or corn in the grist without conversion problems.\u003c\/li\u003e\n  \u003cli\u003eBlend 10 to 20% with their Pilsner malt to layer color and body while keeping the beer bright.\u003c\/li\u003e\n  \u003cli\u003eWorks well as a base in session IPAs and pale ales where the grain bill should stay neutral.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Golden ale, blonde ale, cream ale, pale lager, session IPA, pale ale, Kolsch, and light American lagers\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, Southeast Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e2 to 3 Lovibond\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eMin extract (FG)\u003c\/th\u003e\n\u003ctd\u003e~80%\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e~120\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eSnake River Plain, Idaho\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e55 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cem\u003eStore below 90°F somewhere dry and pest-free. Mountain Malt recommends using it within six months of purchase.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eAbout Mountain Malt\u003c\/h3\u003e\n\u003cp\u003eMountain Malt is a family farm and malt house in Idaho Falls. Jake, the founder, wanted to do more with the barley his family had grown in Eastern Idaho for generations. He asked the Modelo malting facility for a job and offered to work free to learn the trade. The manager was skeptical, so Jake built his own equipment on the farm instead and worked up to 1,000 lb batches. Ten years later he invited that same manager out to see it. The two of them designed a full malt house together, and it took three more years to get the first batch out of it. The grain comes off the Snake River Plain, on volcanic soil left by the Yellowstone Caldera.\u003c\/p\u003e","brand":"Mountain Malt","offers":[{"title":"Default Title","offer_id":51543157440827,"sku":"MLT-MM-GOLD","price":43.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/File.png?v=1788365335"},{"product_id":"rye","title":"Mountain Malt Rye Malt","description":"\u003cp\u003e\u003cstrong\u003eIn stock now\u003c\/strong\u003e at our Ashland, Virginia warehouse. Sold by the 55 lb bag.\u003c\/p\u003e\n\u003cp\u003eMountain Malt Rye is malted rye grown and malted on the family farm in Idaho Falls. Rye does one thing no barley malt can do: it brings a dry, peppery spice and a slick, almost oily body that people describe as chewy. A rye beer tastes drier than its gravity says it should.\u003c\/p\u003e\n\u003cp\u003eThis is the newest addition to their lineup. Mountain Malt built their reputation on 2-row barley, and the rye came out of the same farm-to-glass setup: their grain, their malt house, no broker in between.\u003c\/p\u003e\n\u003ch3\u003eUsing rye malt\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eMountain Malt publishes lab analytics for their barley malts but not yet for the rye. The percentages below are standard practice for malted rye, not vendor specifications. Ask us and we will request a certificate of analysis for your lot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 to 10% of the grist gives a noticeable dry spice without changing the beer's character much.\u003c\/li\u003e\n\u003cli\u003e10 to 20% is the usual range for a rye IPA or a rye pale ale, where the pepper plays off the hops.\u003c\/li\u003e\n\u003cli\u003e30% and up gets you into roggenbier territory. Traditional versions run 50% or more, but be ready for the mash.\u003c\/li\u003e\n\u003cli\u003eRye has no husk and its beta glucans make the mash sticky. Add rice hulls above roughly 10 to 15% of the grist, and expect a slower runoff regardless.\u003c\/li\u003e\n\u003cli\u003eGive it a beta glucan rest around 104 to 113F if you are running a big rye percentage. It makes a real difference in the lauter.\u003c\/li\u003e\n\u003cli\u003eMalted rye carries some enzymes of its own, but not enough to lean on. Build the grist around a base malt with headroom. Mountain Malt's own 2-row is DP 120 and pairs well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Rye IPA, rye pale ale, roggenbier, saison, dunkel, Scotch ale, and rye whiskey and bourbon mashes\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted rye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eIdaho Falls, grown on the family farm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTypical usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 20% of grist, higher for roggenbier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRice hulls\u003c\/th\u003e\n\u003ctd\u003eRecommended above roughly 10 to 15% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e55 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eColor, diastatic power and extract are left off this table because Mountain Malt has not published them for the rye. We would rather leave a row blank than print a number you might build a recipe around.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStore below 90F somewhere dry and pest free. Mountain Malt recommends using it within six months of purchase.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mountain Malt\u003c\/h3\u003e\n\u003cp\u003eMountain Malt is a family farm and malt house in Idaho Falls. Jake, the founder, wanted to do more with the barley his family had grown in Eastern Idaho for generations. He asked the Modelo malting facility for a job and offered to work free to learn the trade. The manager was skeptical, so Jake built his own equipment on the farm instead and worked up to 1,000 lb batches. Ten years later he invited that same manager out to see it. The two of them designed a full malt house together, and it took three more years to get the first batch out of it. Rye and barley both come off the family farm.\u003c\/p\u003e","brand":"Mountain Malt","offers":[{"title":"Default Title","offer_id":51543157473595,"sku":"MLT-MM-RYE","price":47.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/File.png?v=1788365335"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/mountain-malt.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}