{"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 50 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  \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\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\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\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":38.5,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.wineandbeersupply.com\/products\/base","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}