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Malt of the Month: April 2022

Malt of the Month: April 2022

Our high dried malts are finished in our GKV (germination kiln vessel.)

We use higher temperatures over a longer period of time than our base malts to bring out additional flavours, colours, and aromas, without losing the enzymes or extract levels.

Rocky Mountain

Rocky Mountain malt is kilned at a higher temperature then our other base malts, which gives a deeper malt aroma and more defined flavour. Despite the higher kiln temperatures, it still maintains enough enzymatic power to work on its own. It’s a great compliment to our base malts and a nice Canadian substitute for a Vienna malt.

Kananaskis
For this malt we turn our kiln up nice and high to develop toasty flavours and aromas. We finish it to similar specifications as a Munich, but try it for yourself as it has some delicious attributes that are unique. Lots of brewers use it as a portion of the malt bill to add character and depth, but it has enough enzymatic activity to use as 100% of the malt bill as well.

Morgan Flegg

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