Mecca Grade Estate Malts

[chewyheel]

You sure that’s not Munich 2?

Mecca only makes one style of Munich, it’s 11 SRM. Not sure if that’s closer to type 1 or 2 though.

 

[Mer-man]

Ok, it just seemed pretty dark for 30% Munich 1. Cheers

 

[sweetcell]

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.

 

[radwizard]

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've used the Rye in Saison, Biere De Garde, and a Dubbel. Higher amounts in the Saison's. I feel like it pushed my Saison to another level, haven't tried it in a IPA though. The Lamonta/Shaniko combo has been treating me well in Hoppy beers.

 

[Bobcatbrewing42]

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?

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.

 

[Amadeo38]

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!

 

[riceral]

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!

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.

 

[Amadeo38]

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.

Thanks. Your username and location make me wonder whether we know each other. I’m Joe from the Hogtown brewers - might you be Ralph?

 

[riceral]

Thanks. Your username and location make me wonder whether we know each other. I’m Joe from the Hogtown brewers - might you be Ralph?

Yes, that's me. Congratulations on your gold. I watched the awards ceremony online last night. I'm in Austin visiting grandchildren.

 

[deadwolfbones]

Finally got my mill, probably gonna drive up and grab sacks of Pelton, Rimrock, and Shaniko this week.

 

[riceral]

Finally got my mill, probably gonna drive up and grab sacks of Pelton, Rimrock, and Shaniko this week.

Gotta be nice to be so close.

 

[deadwolfbones]

Gotta be nice to be so close.

It was already "only" $2/lb at the LHBS, but to get it at $1.25/lb (or $1.75 in the case of the Rimrock) is gonna be pretty sweet.

 

[goodolarchie]

Found this thread way too late, but I try to make semi yearly stops at the malthouse, Seth and Brandon are great and they are super gracious to homebrew visitors, giving tours and whatnot (at least for now) and can sell bags over the counter. At $60-70 per bag it's an easy decision, buying even one bag direct pays for gas from Portland, Corvalis and the like.

My favorite IPA recipe uses Lamonta and Metolius, Opal 44. I agree with Denny that their Rimrock Rye is the best rye I've found. I use a fair amount of that and Shaniko in my saisons. My biggest success that I can attribute to their malt was a 50/50 Pelton/Shaniko Berliner weisse that turned out really nice, getting a ton of flavor out of a 3.5% beer that had just a touch of hallertauer M. and was brett conditioned in bottles. It took a silver in the fall classic, but the brett conditioning is just now showing some good character. I have a similar table saison finishing primary that has a touch of vanora for some depth, also a 4.0% crusher that has the character of a stronger beer thanks to their distinct malts. It will be interesting to see how things shape up for their full pint / maris otter hybrid.

 

[sslater]

My brother was going to be in the area on business last year and I had him stop by and grab a few bags for me. The Lamonta is gone and I am almost out of Pelton. Have more of the Vanora and Metolius left.

Their Full Pint barley variety definitely drinks a lot “bigger” than one would think... My most successful brewed 100% with it was a Munich Helles, featuring mostly Pelton, and slightly overshot my 4.2% - finished at 4.3% ABV. It drinks like a 5 to 5.5% ABV beer in my opinion. And actually tastes a lot like a fresh Heineken. Have brewed 3 batches of it so far, so about 25 gallons or so, and within a gallon of finishing it off too.

Some of my brews may have finished a tad too “malty”, in particular some pale ales and IPAs where the heavier than expected malt fights with the hops a little bit. I’m going to experiment and maybe mix some “Plain Jane” Great Western 2-row with Lamonta next time to see if I prefer the results. I don’t really care for Great Western malt by itself so maybe a blend will work better...?

I have been mixing 20% Pelton with BestMalz Pilsner in my German Pils with excellent results! Just gives the pilsner a tad more malt body, which I really like. And with upping the finishing hop rates it gives a super enjoyable beer in my opinion. And it did really well at the Oregon State Fair last summer (1st for pale hoppy European lagers).

And one of the smaller breweries in the state made a Pre-Prohibition Pilsner with 80% Pelton and about 20% corn malt (??? approximately / from recollection) and it was excellent!

 

[goodolarchie]

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.

 

[Robert65]

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.

Undermodified? Their own published analysis shows it to be as overmodified as any other industrial, North American malt.

 

[goodolarchie]

Undermodified? Their own published analysis shows it to be as overmodified as any other industrial, North American malt.

Not disagreeing, just that this is literally what Seth calls it. https://www.meccagrade.com/foundation-malt

 

[Robert65]

Not disagreeing, just that this is literally what Seth calls it. https://www.meccagrade.com/foundation-malt

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.

 

[Pixxel]

For those with experience using the Mecca Grade Shaniko (White Winter Wheat) Malt.. Does it taste as described "like cookie dough right off the spoon"?

 

[AzOr]

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.

I’m glad you had a good experience w Opal.
Mine was the opposite. I put in about 12 oz in a plain lager to add a bit of flavor and color and it was overwhelmingly sweet. The grain bill was about 9lb pils malt and high 20’s ibu. It tasted like a crystal bomb.
My wife didnt notice it as much as me, so it could be something I was weirdly sensitive to.
I still use their pale and pilz malts and love them.

 

[hezagenius]

For those with experience using the Mecca Grade Shaniko (White Winter Wheat) Malt.. Does it taste as described "like cookie dough right off the spoon"?

Oddly enough, it kinda does. I tasted the wort after the mash and boil and there is a very subtle cookie flavor. I used 3 lbs of Shaniko and 12 lbs of Lamonta. I was actually worried it would make my IPA taste weird but I have enough hops in it that the cookie flavor doesn't really come through. I think Shaniko could be really good in a sweet stout recipe.

 

[hezagenius]

Here's a pic of my NEIPA with 12lbs Lamonta and 3lbs Shaniko.

 

[Beer-lord]

Looks yummy! Well, is it?
I've only used a bit of Shaniko so far and am almost out of Lamonta. Boy, it's made my beers better!

 

[hezagenius]

Looks yummy! Well, is it?
I've only used a bit of Shaniko so far and am almost out of Lamonta. Boy, it's made my beers better!

It is! Maybe it's a waste to use premium malts with a lot of hops but I can taste the difference that they add so I will keep doing it. I would like to try a recipe that lets the malt flavor come through more.

 

[Beer-lord]

I've made a number of Pale Ales with mostly Lamonta and I definitely notice the difference as do my friends.

 

[sweetcell]

Here's a pic of my NEIPA with 12lbs Lamonta and 3lbs Shaniko.

View attachment 673758

that's a sexy-looking hazy...

 

[radwizard]

Any feed back on Gateway ? I'm curious to give this a go, and thinking about how I should mash it.
Cheers!

 

[porkchop]

If I drive up there, will they sell me 10 pounds? Or do I need to buy an entire bag? I'm asking because I'd like to get a variety of malts.

 

[radwizard]

If I drive up there, will they sell me 10 pounds? Or do I need to buy an entire bag? I'm asking because I'd like to get a variety of malts.

They have a tasting room, and do tours or the Malt House. I know people have gotten smaller amounts there, but I think you need to call ahead to get sorted. In Portland, FH Steinbarts carries their stuff - last time I was in there I believe they had their entire collection.

 

[VirginiaHops1]

I just tapped a pilsner with the mecca grade pilsner and vienna malts and US Tettnang hops. Definitely the best pilsner I've made. Super rich flavor. I may be sticking with this even though it costs more, at least for my pilsners. I have a SMASH pale ale fermenting right now with the mecca grade pale malt I'm excited to try.