Great Western Full Pint Malt

Discussion in 'Homebrewing' started by chipawayboy, Feb 12, 2019.

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  1. chipawayboy

    chipawayboy Pooh-Bah (2,181) Oct 26, 2007 Massachusetts
    Pooh-Bah Trader

    Read another interesting Scott Jannish article in this months BYO regarding advanced NEIPA research. He mentioned a malt from Great Western that be recommended using — I searched high and low on line and could find plenty of mentions but no availability. Anybody know what the deal is w/Full Pint pale malt and where to get it ? Cheers homebrewers
     
  2. riptorn

    riptorn Pooh-Bah (1,776) Apr 26, 2018 Georgia
    BA4LYFE Society Pooh-Bah Trader

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  3. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    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.
     
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  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

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  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    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!
     
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  6. chipawayboy

    chipawayboy Pooh-Bah (2,181) Oct 26, 2007 Massachusetts
    Pooh-Bah Trader

    It’s in the March April issue. Article is titled NEIPA - A Scientific Study. In the article Scott references a study of 5 base malts which concluded that Full Pint malt produced a fruitier beer than the other four w/notes of watermelon. He also talks about using a couple of pounds of chit malt in the grist for a five gallon batch to counter possible astringency issues associated w/high protein grains like wheat and heavy dry hopping (I’ve never experienced this...). It’s a fun article to read but sometimes I think Scott overthinks things a bit. Of course having gone down a dozen NEIPA homebrew rabbit holes over the past four years....I’m ready to go down another and get me some of this malt. Wait till you see what he recommends for yeast application.....
     
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  7. chipawayboy

    chipawayboy Pooh-Bah (2,181) Oct 26, 2007 Massachusetts
    Pooh-Bah Trader

    Thx. Appreciate the tips.
     
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    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?:thinking_face:

    Cheers!
     
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  9. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

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

    :grin:
     
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  10. frozyn

    frozyn Maven (1,435) May 16, 2015 New York
    Trader

    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?
     
  11. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    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.
     
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  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    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
     
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  13. frozyn

    frozyn Maven (1,435) May 16, 2015 New York
    Trader

    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.
     
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