- Sep 12, 2014
- Reaction score
- sf Bay Area
I just ordered 10 lbs each of the American 2 row, Vienna and Munich malts and am very excited to use them. I've heard nothing but good things about their malt. I'm thinking of making a SMaSH with Munich and Perle hops for my first brew with them.
Northern Brewer is carrying Mecca Grade. Lamonta 50 pound sack $105 with free shipping.
jeebus... it's a damn fine malt, but not sure if it's pay-over-twice-as-much fine. maybe you can find it at an online retailer by the pound, with a more reasonable shipping rate?
That’s $0.69/lb less than the by-the-pound price I paid yesterday.Northern Brewer is carrying Mecca Grade. Lamonta 50 pound sack $105 with free shipping.
You sure that’s not Munich 2?Here’s another pic of an all Mecca malt pale ale I made. It’s 70% 2 row and 30% Munich. View attachment 614955
Darker than I expected but taste great. I did a lot of late boil hopping, hop stand and dry hopped. Even so the hop flavor is there but not over the top, very pleased with how it turned out.
sweet, thank you! would that $be 8-20 for both the grain and shipping? or just shipping?I'd be more than willing to ship 10# bags pre-milled or not (I have several bags of Pelton, Shaniko, Lamonta and Vanora). I live in the area and have access to all of the varieties, but my lhbs carries about 6-7 of them. $7.90-19.99 to ship anywhere in the country.
yet another random data point: i made a hazy rye IPA with 10.1% Rimrock, and the rye is over-powering. i love the spiciness but it's overshadowing the hops. will definitely cut back next time, in this recipe.I agree about the Rye. I have been using a lot more Rye in my brewing since trying out Rimrock Rye. I have been doing a all Mecca Grade Saison with about 16% that has just been blowing my mind.
yet another random data point: i made a hazy rye IPA with 10.1% Rimrock, and the rye is over-powering. i love the spiciness but it's overshadowing the hops. will definitely cut back next time, in this recipe.
Our club in Bend Or. had a brew day at Mecca Grade and a personalized tour. For a family farm/malting facility, it blew our minds. Their malts are the best and very unique. Most of it gets bought up by Bend breweries. Since you are in Oregon, you can probably find it. The Brew Shop in Bend could get it. You might even be able to buy direct.Has anybody used them? I saw some of my favorite breweries using these guys and ended up at their website https://www.meccagrade.com/
Looks like pretty good stuff. I have seen that a few PNW LHBS spots are stocking it now. I shot them an email and got a quick reply saying they sell direct to homebrewers, and offer tours of the process.
The malt is a touch pricey, but I think I am gonna give it a shot here pretty soon. It's a bit of a drive out there, but sounds like a good time.
Does anyone have any experience brewing with these malts?
Congratulations Amadeo38. I sometimes will spend the extra money and get Mecca Grade malts from Steinbart and have it shipped to Florida. It is that good and worth it to me.Mecca Grade FTW - was able to pass off 6lbs Mecca Pilsner and 2lbs Mecca Opal 44 with American bittering hops and Imperial Kolsch yeast as a Best Bitter for a gold medal this weekend!
Thanks. Your username and location make me wonder whether we know each other. I’m Joe from the Hogtown brewers - might you be Ralph?Congratulations Amadeo38. I sometimes will spend the extra money and get Mecca Grade malts from Steinbart and have it shipped to Florida. It is that good and worth it to me.
Undermodified? Their own published analysis shows it to be as overmodified as any other industrial, North American malt.I am working on a Petit saison (3.3%) using their undermodified Gateway malt, along with Pelton, Rimrock Rye and Shaniko, plus a tiny bit of oats for more body. I agree it drinks like a full flavored beer, and that's with a low finishing gravity.
I suppose it is under modified in some respects, not in others, but it doesn't look like a favorable modification. S/T of 40-49 seems overmodified for full pint. On the other hand, beta glucan at 500 is astonishingly high for any malt, and quite problematic. It's odd. Perhaps appropriate to the historical reproductions for which it is apparently intended.
I’m glad you had a good experience w Opal.So I sold my soul and made a purchase from NB just to try Mecca Grade malts. Hopefully there wasn’t another way that doesn’t require buying a whole 50# bag or paying a ton for shipping, and if there is, don’t tell me, please
I designed a Best Bitter using 6lbs of their Pilsner and 2lbs if the Opal 44, and an American Wheat with 4lbs each of their Pale and Wheat malts. Excited to taste the difference!
Anyone else use them recently in something similar? I’ve got about six hop varieties to choose from in my freezer for the above grain bills. Tons of azacca, and a pound each of chinook, willamette, pacific gem, Amarillo, northern brewer, plus a few oz of citra and soon, a pound of mosaic.