Mountain Malt 2-Row Base Malt
In stock now at our Ashland, Virginia warehouse. Sold by the 50 lb bag.
Mountain 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.
Diastatic 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.
What 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.
Using Mountain Malt 2-row
- Run it at up to 100% of the grist, or as the enzyme engine under a specialty bill.
- DP over 120 will convert a substantial load of flaked adjuncts, malted corn or raw grain.
- At 1.8 to 2.1 Lovibond a pale beer stays pale, so hops and specialty malt stay in front.
- Beta glucans under 110 keep the lauter moving on a thick mash.
- Want it a shade paler? Their Pilsner malt runs 1.5 to 1.7 Lovibond with the same DP.
Styles: Pale ale, IPA, amber ale, stout, porter, cream ale, and anything calling for domestic 2-row
Specifications
| Grain | 2-row barley, Southeast Idaho |
|---|---|
| Color | 1.8 to 2.1 Lovibond |
| Min diastatic power | Over 120 |
| Min extract (FG) | 81% |
| Moisture | Under 4.5% |
| Protein | 10.5 to 11.5% |
| Alpha amylase | Under 120 |
| FAN | Under 180 |
| Beta glucans | Under 110 |
| Grain origin | Southeast Idaho |
| Bag size | 50 lb |
Store below 90F somewhere dry and pest free. Mountain Malt recommends using it within six months of purchase.
About Mountain Malt
Mountain 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.