Great Western Full Pint Malt

Looks to be available at the link below, 1.99/lb or 12.99/10 lbs. 50 lb sacks out of stock. I didn't check shipping prices:
https://chicagobrewwerks.com/collections/great-western-malting-us
Full Pint came up in the next to last row on that page.

 

I've actually never used malt from that particular maltster, but Full Pint is a strain of barley developed in Oregon (I think at OSU) and suited to the climate of the Pacific Northwest. It has a very good reputation and I assume any proficient maltster can make good malt out of it.

Briess makes a Full Pint malt (see the list of base malts at this link), but it's not easy to find at the retail level based on a quick search. This website seems to have it in stock, but I would check to make sure it is fresh. (Or just google around, I didn't put a lot of time into my search.)

Also, all Mecca Grade Estate Malt is made with Full Pint (obviously I mean all of their barley malt, not their wheat malt or rye malt or whatever). It's expensive to ship bags across the country, but you can buy Mecca Grade by the pound from Northern Brewer if you don't mind its ABInBev ownership. Oh, what do you know, here is a list of retailers.

 

I bought a sack a couple of years ago here (they are currently out of stock)
https://www.williamsbrewing.com/50-Lbs-GW-Full-Pint-Actual-Cost-Shipping-Item-P3980.aspx

 

Scott, is this article in the Jan/Feb 2019 BYO magazine? I can't seem to locate it. Can you please provide further details?

Cheers!

 

I have not seen that issue yet. Maybe it is in my mailbox right now?

From reading his blog he sure does think (e.g., research) a lot! Often times it seems that reference A contradicts reference B. Oh well, an emerging science?

Cheers!

 

So, is his book going to be available before we're again talking about IPA as an historical style?

 

I just read the Janish article -- pretty interesting to read his suggestion of an ounce of mash hops. Has anyone done that before (in any beer)? If so, what was your reasoning behind it?

 

I added mash hops to the very first gose I ever brewed. They were the only hops I used throughout the process. It's not as though I thought about it very hard, at the time I put hops into all my beers, but I knew I wanted very few IBUs for a Lactobacillus-soured beer, so I figured mash hops were a good way to go. I think I used Czech Saaz, but it might have been something like Hallertau. Today I simply wouldn't use hops at all in a beer like that.

Anyway the beer had no hop character and so I don't imagine this is very useful for you, sorry.

 

Whole cone hops almost as good as rice hulls in the mash to aid lautering...other than that, kind of a waste of hops unless you are homegrowing and have a lot to get rid of, imho

 

Any info at all is helpful! Just haven't come across the suggestion to mash hop very often, perhaps in some discussion about old brewing practices, but nothing recent.