Great Western Malting produces a wide range of high quality products at both our Vancouver, WA and Pocatello, ID plants. All bulk malts are
produced from quality assured Western grown US barley. With our experienced barley field staff and established barley contracting programs
in five states, our diverse barley origination capabilities help to ensure a stable supply of high quality barley.
From our malt plants in Vancouver, WA, and Pocatello, ID, Great Western Malting produces malt for leading brewers and distillers and a number of
export markets. Our customers include craft brewers and distillers, as well as large national and international brewers.
Great Western Malting malt plants have the capability to load railcars, trucks and oceangoing containers. From our malting plants and rail transload
facilities in California, Arizona and Texas, we can service brewers and distillers all over the western United States.
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. Emphasis on moderate protein barley to produce moderate enzyme
levels. Produces a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced with a kilning regimen based closely on traditional British
Pale Ale malting practices. Emphasis on low protein barley to provide higher extract levels. Contributes a malty complexity to beer flavor and
aroma. Excellent in American Pale Ales and American versions of British beer styles.
Produced in the traditional European manner of 'stewing' germination then kilning at high temperatures. Emphasis on higher-protein 2-Row barleys,
to achieve high levels of protein solubilization and color formation. Munich Malt can be used as a base malt for bock beer and doppelbock. Used in
smaller quantities in Dunkel Lagers, IPAs, Ambers, and wherever increased malt flavor and aromas are desired, but without introducing caramel/crystal
flavors. Can be used at 20%-70% percent of the grist.
Produced from full steeping and germination with a higher kilning temperature to achieve color. Vienna malt can be used as a base malt to give increased
malt aroma and flavor. Traditionally used in Vienna Lager and Märzens. Excellent in IPA and American Wheat Ale, where a golden maltiness is desired
but crystal sweetness is not. Normally used at 10%-15% of the grist.
Produced from Western US white wheat. Fully modified and kilned for rich flavor and to enhance malty character. Perfect for brewing American Wheat Beers
or traditional German Weissbiers. Our Wheat Malt has enzyme levels similar to our 2-Row malt, and can aid in converting raw wheat or other unmalted
fermentables. A small amount of Wheat Malt can significantly enhance foam development and head retention.
Manufactured from green malt in small batches of 28-40 Metric Tonnes. The green malt is well modified but not over modified. The charge of green
malt is fed into a rotating metal roasting cylinder, which is heated so that the temperature of the green malt is about 55 - 65°C (140 – 160 F). Water
is then removed from the grain and the product temperature raised to 120° - 160°C (270-350F). By varying the time and temperature of the various
stages a different color range is produced. Used to give color and flavor in beer. Crystal malts have a distinctive toffee flavor, which becomes
more intense as color is increased, and at the higher end of the color range burnt or roasted malt flavors may begin to appear. Typically used
at about 5% of the grist to give characteristic color and flavor.
Color ranges currently available are:
Color and Flavor Characteristics
light golden color and a subtle sweet, malty, mild caramel flavor.
light copper color and a moderately sweet, malty, mild caramel flavor.
light amber-reddish color and a medium sweet, malty, caramel flavor.
reddish-amber color and pronounced toffee and caramel flavors
deep red color and a complex strong caramel and dark-toffee flavor.
dark, red-brown color and an intense toffee-caramel flavor
very dark color and an intense caramel and slightly burnt-toffee flavor
Great Western's Vancouver, WA, plant is certified as an Organic Food Processor by the Washington State Department of Agriculture in accordance with Title
7 CFR Part 205 of the National Organic Program (NOP).
The flavor and performance characteristics of the organic malts are similar in all regards to their nonorganic counterparts, as described earlier.
The following USDA-certified organic malts are available in bulk, directly from Vancouver, WA: