Patagonia malt...
#1
Posted 13 January 2017 - 01:03 PM
I went to one of my local suppliers today and this bag was sitting there on the floor. She told me that she was going to be getting this in and that the product was brand new. She was busy with other customers so she asked me to open it and taste it. It's quite delicious for something called "EXTRA PALE". She walked by, grabbed a few kernels and tasted them and stopped in her tracks, "OH WOW. THAT'S REALLY GOOD". I had come in for some Rahr Pale Ale malt but took 25 lbs of this instead. Anyone used it yet? I'm envisioning a pale ale but now "hoppy blonde" is bouncing around in my head.
#2
Posted 13 January 2017 - 01:22 PM
Sounds tasty. I have not seen it or heard of it till now. I think you should fire up a nice NE style blonde ale with it. Hazy and hoppy.
#3
Posted 13 January 2017 - 01:30 PM
Sounds tasty. I have not seen it or heard of it till now. I think you should fire up a nice NE style blonde ale with it. Hazy and hoppy.
#4
Posted 13 January 2017 - 01:33 PM
#5
Posted 13 January 2017 - 01:35 PM
Don't knock it till you try it.
1318
Big WP addition
Dry hop addition #1 after 2-3 days of fermentation
Dry hop #2 at and of fermetnation
CL - 140ppm same for SO4
DO IT!!
#6
Posted 13 January 2017 - 01:38 PM
I might need to noodle with this a bit. If I make a pale ale or hoppy blonde, the malt's character might get lost. If I make something along the lines of an American Pub Ale, specialty grains could cover it up. If I'm trying to get a feel for the base malt itself, it almost seems like I need to make a blonde ale and hop it low. I know that sounds boring but how else to get a feel for the base malt?
#7
Posted 13 January 2017 - 05:50 PM
#8
Posted 14 January 2017 - 09:02 AM
interested to see how this guys. thanks for taking the plunge ken!
#9
Posted 14 January 2017 - 09:31 AM
#10
Posted 14 January 2017 - 09:34 AM
Love to see all the new malts! These guys just came on as sponsors of the show and are sending me some of their malt to try out....https://www.meccagrade.com/
#11
Posted 14 January 2017 - 09:48 AM
Yeah, it's hard to stay on top of all the new malts, hops and yeast strains... which is GOOD news for us because there is just so much stuff to choose from. I'll report back once I'm sipping in this beer and I'll try to post a pic of it too. I can see the responses to the pic now... It has great clarity! Or did you drink it already?!Love to see all the new malts! These guys just came on as sponsors of the show and are sending me some of their malt to try out....https://www.meccagrade.com/
#12
Posted 14 January 2017 - 11:31 AM
Love to see all the new malts! These guys just came on as sponsors of the show and are sending me some of their malt to try out....https://www.meccagrade.com/
Spokane now has a maltster as well
https://www.lincfoods.com/malt/
#13
Posted 14 January 2017 - 12:05 PM
75% Patagonia Extra Pale, 20% Vienna, 5% Carapils, Nugget and late Crystal, OYL-004 yeast, 5%, 35 IBU, 3-4 SRM.
#14
Posted 14 January 2017 - 12:09 PM
judging by that hose color, yup, that's very pale
#15
Posted 14 January 2017 - 12:15 PM
judging by that hose color, yup, that's very pale
Yep. Any idea what the L is Ken?
#16
Posted 14 January 2017 - 12:31 PM
I don't know offhand but it's got to be one of the most pale malts I've ever used. What does your standard Pils come in at? 1.5°L or less? It's low.Yep. Any idea what the L is Ken?
EDIT: I just found it... 1.5L.
Also this... This malt was developed for craft beer, searching for versatility and unique features. It produces a beer with more character and body, less foam and creamy sensation in mouth.
What's that "less foam" thing? I don't really like the sound of that. Anyway, my standard pH procedure was off today and my only conclusion was this malt. It's not a bad thing but it did surprise me.
#17
Posted 14 January 2017 - 12:38 PM
#18
Posted 14 January 2017 - 01:24 PM
Why would less foam be a goal?
good question
#19
Posted 14 January 2017 - 02:55 PM
Yeah, I know. That's a weird statement to make. I don't expect headless beer but I suppose we'll find out shortly. The head on my beers have been stellar for the past few years so I expect this beer to be right in line with that. Cheers peeps.Why would less foam be a goal?
#20
Posted 15 January 2017 - 10:47 AM
I don't know offhand but it's got to be one of the most pale malts I've ever used. What does your standard Pils come in at? 1.5°L or less? It's low.
EDIT: I just found it... 1.5L.
Also this... This malt was developed for craft beer, searching for versatility and unique features. It produces a beer with more character and body, less foam and creamy sensation in mouth.
What's that "less foam" thing? I don't really like the sound of that. Anyway, my standard pH procedure was off today and my only conclusion was this malt. It's not a bad thing but it did surprise me.
So about the same as pils malt. I assume less foam means a lower protein content. If so, that might also affect your extraction.
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