Mountain Malt Pilsner Malt
In stock now at our Ashland, Virginia warehouse. Sold by the 50 lb bag.
Mountain 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.
It 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.
The 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.
Using Mountain Malt Pilsner
- Use it as the full base of a Pilsner, Helles or Czech pale lager.
- A single infusion mash converts it. No step mash or decoction needed.
- DP over 120 leaves room for flaked corn or rice in a pre-Prohibition style lager.
- The clean profile also makes it a good canvas for a hop-forward pale ale or a modern IPA.
- Need a touch more color and malt character? Their 2-row runs 1.8 to 2.1 Lovibond.
Styles: Pilsner, Helles, Czech pale lager, Kolsch, blonde ale, IPA, pale ale, and light American lagers
Specifications
| Grain | 2-row barley, Southeast Idaho |
|---|---|
| Color | 1.5 to 1.7 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.