Mountain Gold
In stock now at our Ashland, Virginia warehouse. Sold by the 55 lb bag.
Mountain 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.
Diastatic 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.
Using Mountain Gold
- Use 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.
- A single infusion mash converts it cleanly — no step mash needed.
- High diastatic power leaves room for flaked wheat, oats, or corn in the grist without conversion problems.
- Blend 10 to 20% with their Pilsner malt to layer color and body while keeping the beer bright.
- Works well as a base in session IPAs and pale ales where the grain bill should stay neutral.
Styles: Golden ale, blonde ale, cream ale, pale lager, session IPA, pale ale, Kolsch, and light American lagers
Specifications
| Grain | 2-row barley, Southeast Idaho |
|---|---|
| Color | 2 to 3 Lovibond |
| Min extract (FG) | ~80% |
| Min diastatic power | ~120 |
| Grain origin | Snake River Plain, Idaho |
| Bag size | 55 lb |
Store below 90°F 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.