Mecca Grade Estate Vs. Standard 2-Row - Base Malt Comparison
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- Опубліковано 8 тра 2024
- We do a triangle test to compare the premium base malt of Mecca Grade Pale Malt to standard Rahr American 2-row pale malt. Is the extra cost worth it and can we find the premium malt out in a triangle test.
Mike was able to correctly identify the Mecca Grade Malt but we were pretty clear that the flavor and aroma profile differences was extremely margin. Any amount of specialty malts for flavor would totally mask the subtle difference between these malts.
Tell us about your experiences with Mecca Grade Estate malts.
CHEERS!
#meccagrademalts #2rowpalemalt #brewdudes
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I’m an unabashed true believer in craft malts. Love Mecca Grade Lamonta as a base malt for hazies. Their higher lovibond stuff like Opal 22 and Opal 44 are super unique and unlike anything from the big maltsters. Opal 22 is my secret weapon for chocolatey brown ales, stouts and porters. Similar shoutout to Epiphany Olfaction (aromatic) malt-it’s got a ton of red fruit notes without the heavy caramel flavor of a C120, Special B or Simpsons DRC.
I think the "exclusionary" factor is there for a lot hobbies. But, I do think the best use of craft malts are if you can buy it locally or regionally. I have a maltser about 15 minutes from my house. It makes more sense to buy the local base malt, than some grains that are shipped 1000's of miles from the midwest or europe. I still buy my share of the latter tho.
I love using Mecca's Pelton for NEIPA's. Great color and crisp taste... I typically use Heidelberg malt just due to costs. Either way, so many choices on malsters these it's hard to go wrong!
I think it'd be interesting to repeat the experiment with pilsner malt in a delicate, malt-driven beer like a helles.
I think that the craft malts are worth it. Especially if its a more malty style
Just a couple of coments. I have heard in an interview that Meca Grade is named after a grade (slope) in the farm, or nearby, they had a whole authentic sounding story. Also, it is a one (was maybe a few more) man opperation in the familly farm. I think to call a small producer a marketing tool is a bit dismissive. Also, each malt has a name with a properly published spec sheet, and most refences to it make use of the malt name (he does not use traditional names, but in the interview actually explains that since malts with the same name are not alway alike, like munich, he prefers to put his names and have people look at the spec sheet). I am in canada and can't get these malts but do enjoy using and trying craft malts from small producers. some make more of a difference than others. Cheers, I just felt I had to comment. I do watch your videos all the time and enjoy them.
Spot on mate. Cheers!🍺
Rahr malt is from Alberta.
Loved the rant Mike! Preaching to the choir! Thanks for the video and keep it up guys!
We need more rants from Mike! Saving money was one of the reasons I started brewing 15 years ago. Now I've spent thousands of dollars on equipment and half the time I'm trying to figure out what made some of those early batches so good. Some of the most memorable beers were made with a boil pot that was too small and fermented in plastic buckets. I had no clue about water chemistry and was just hoping the beers would be drinkable. I did a lot of experimenting with different ingredients, and usually that didn't work out well. But as I identified the flaws and off flavors, my beers began to improve more and more. Now the beer I make is the same as the beer I would buy in the store, except for I have more variety when I brew. But it's just not so "special" anymore. Always good, but never really surprised. Maybe the first sip is like, "oh wow! That's freaking good!" But the it's like, "Of course it is, it's always good." But beer is so expensive, definitely good to be able to make your own. And I still consider cost when I'm building recipes.
I live in Canada and even when I load up IPA's with hops, it is still less than half the cost of store bought beer. Taxes, taxes, and more taxes.
I was under the impression that Seth Klon sold the farm and ceased all farming and malting operations a few years ago.
Now do a helles :)
Hey that guy's got 3!? Haha
Was always curious about the Mecca Grade malts.
I wonder if a larger batch size would make a difference?
More rants! In my quest to brew a really great Helles lager, I tried three different dry yeasts: s-189, s-23 and 3470. After 2-3 weeks of conditioning, they were not that different. A couple months later, it was a different story. It would be interesting for you to try the beers again in a month.
I appreciate the rant on the snooty exclusive nature of a lot of the branding. I view it a lot like the hop descriptions now. Most of it is marketing hype and you will get the same results with cheaper options. Some things are legit and turn the dials in big ways. If you want more citrus for example ferment voss hot, but don't waste money on the new flashy hop. The C hops will get you there for half the price.
I'm curious what the new owners of the Mecca Grade estate are going to do get done. The old owners definitely had some great marketing but definitely not a product worth paying extra for. But I'm sure most people won't even notice the change of hands in ownership.
Mecca? Allahu akbar!
Is that urine? Wow, lot of foam. maybe eat some foods that will help your kidneys get healthy . . .