Page 1 of 2 12 LastLast
Results 1 to 15 of 17

Thread: Base Malt?

  1. #1
    Join Date
    Dec 2002
    Location
    Belmont, CA, USA
    Posts
    39

    Base Malt?

    I currently use Maris Otter. What do you use and why?

    Cheers,

    Chris

  2. #2
    Join Date
    Dec 2004
    Location
    Mukilteo, WA
    Posts
    304
    Gambrinus 2 Row
    Nice big berries, great extract, coversion, and a local supplier (well.......within 6 - 7 hours by truck, anyway). A good price as well.

  3. #3
    Join Date
    Feb 2003
    Location
    Las Vegas
    Posts
    387
    Gambrinus as well. A good malt at a reasonable price. I have also used Great Western 2-row as well as their High Color Pale with good results. I have tried Rahr 2-row and was not impressed. Marris Otter once in a while but too expensive for not much difference (that I can taste anyway). A lot of micro's big and small use Great Western with good results. What I do to distinguish the different malts is use them on my lightest beer where the malt flavor really shines through, I also taste all the local beers brewed with different base malts to compare. Again usually the lightest beer is the best showcase for the malt.
    Big Willey
    "You are what you is." FZ

  4. #4
    Join Date
    Nov 2002
    Location
    Vancouver, B.C. Canada
    Posts
    208

    base malts

    We use Maris Otter (low colour and reg) Pale Malt and the results are always good. Having said that I've used Pearl and Halcyon pale malt from Fawcetts here in the U.K. and found them to be quite good as well.

  5. #5
    Join Date
    Feb 2004
    Location
    Black Mountain
    Posts
    74
    Briess Organic 2 row

    Because they are the only ones in North America making certified organic grains, now if the dollar would just get a little stronger....
    Dave

  6. #6
    Join Date
    Nov 2002
    Location
    Vancouver, B.C. Canada
    Posts
    208

    base malts

    I also forgot to mention we use Organic lager malt from Warminster, great stuff!!

  7. #7
    Join Date
    Feb 2005
    Location
    Helena, Montana
    Posts
    292
    All different types of base malt: Crisp MO, GW Pale Ale, GW 2-row, Simpsons Golden Promise, Durst Pilsner, and Briess Organic 2-row.


    Quote Originally Posted by David Quinn
    Briess Organic 2 row

    Because they are the only ones in North America making certified organic grains, now if the dollar would just get a little stronger....
    Actually, Gambrinus in British Columbia is now producing certified organic pale malt. I just brewed with it for the first time last week, efficiency was about the same as Briess. Email me in a couple of weeks and I will let you know what I think.

    beersmith@qwest.net

  8. #8
    Join Date
    Feb 2003
    Location
    Boise, ID
    Posts
    233

    Base Malt

    We use Great Western high color. Have used Gambrinus, Cargill, and Castle as well. Recently, it's just been the Great Western in our silo. Better extract than the others at the time, inexpensive (we always split loads and get the full truck price), close to home (less than 5 hours), and just plain great tasting malt.

  9. #9
    Join Date
    Jun 2003
    Posts
    194
    Paul's 2-row for majority of our beers.
    Dingemans Pilsen Malt for our Belgians and Lagers.

    Primary reason for using these malts is that of all the
    malts we have evaluated over the last 11 years these two
    perform the best with our funky grain mill and mash tun set
    up. Your mileage may vary.

  10. #10
    Join Date
    Oct 2002
    Location
    Macomb,Oklahoma
    Posts
    97

    Briess

    2 row
    6 row
    vienna
    munich malt
    Doug A Moller
    Brewmaster
    Doug's Brau Haus
    (405)226-3111

  11. #11
    Join Date
    Aug 2005
    Posts
    27

    rahr malt

    what is everyone's experience with the rahr malts?

  12. #12
    Join Date
    Aug 2005
    Location
    Nashville, TN
    Posts
    258
    Quote Originally Posted by mlhardesty
    what is everyone's experience with the rahr malts?

    We use Rahr Malt; my experience is higher gravities.
    Myself, I like that malt alot, and the resulting beers.

    Fred

  13. #13
    Join Date
    Aug 2005
    Location
    Eugene Oregon
    Posts
    125

    Rahr Malt

    Rahr Malt has worked well for us(extracts, lautering, taste profile). We use it as our base malt, but also use Weyerman pils and Simpson Golden promise in other beers depending on the country of origin for that particular beer.
    Anyway, I know malt is only 1/4th of the ingredients, but the three GABF medals that we were fortunate enough to earn this year says something about the quality of the ingredients used. I give it my blessing!

  14. #14
    Join Date
    Oct 2003
    Location
    Pittsburgh, PA
    Posts
    407
    I saw a couple of other Briess users out there - anyone else have any comments on them?

    I've had two brewers in the last 3 months tell me I need to make a change, but I'm only 10 months into doing this stuff, so I don't have much experience on which to base my choice. No, they were not especially specific in their criticisms, but generally cited extract levels and other grain-contaminants (corn or rye in your two row, chocolate malt in your peanut butter malt, that sort of thing...)

    Thoughts?

    Scott

  15. #15
    Join Date
    Jan 2004
    Location
    Redmond (Seattle), Wa
    Posts
    362
    Gambrinus 2-row, good price and split the load with another top notch Northwest brewery.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •