Two-Row Barley Base Malt SRM Plump > 2.2 mm. PROCESS 1-day steep - 6-day germination - 34h kiln - cured at 82⁰C

Transcription

1 Epiphany Malt

2 Product Overview Foundation 4 Modern Pilsner Wheat 5 Triticale 6 Rye 7 Buckwheat 8 Spelt 9 Oats 10 Corn 11 Bruehmalt 12 Vienna 13 Munich 14 Olfaction 15 Roasts 16 Brewer s Breakfast 17 Wheat Biscuit 18 Ruby 19 BitterSweet 20 Percolator 21 Smooth Operator 22 Icarus 23

3 Foundation Two-Row Barley Base Malt SRM Plump > 2.2 mm White Flour Honeysuckle Melon Rind PROCESS 1-day steep - 6-day germination - 34h kiln - cured at 82⁰C Quality base malts were indispensable in the development of some of the world s great beers. Yet the marketplace often pushes scale over flavor which in turn pushes many craft brewers to use more specialty malts to mask a lackluster base. We're not into that. Foundation was developed to offer a different choice. We use grain sourced only from seed growers and allow each batch an extra day in germination for a cool and CO2 heavy rest resulting in a well modified, enzymatically functional base malt. Finishing out, we kiln it at higher-than-usual temperatures, 82 degrees Celsius, which eliminates grassy flavors and ensures a low DMS-p. The result is a well rounded flavor forward base malt that adds uniqued depth and color to any recipe. Commodity malts are a good vehicle for sugar, and not much else. I would much rather start with a malt that has some character of its own as a base. We ve done beers that were 100% Epiphany Base Malts and they were fantastic. If I did that with another malt, it would be a shade darker than water with zero flavor. Brian Mandeville, Fullsteam

4 Modern Pilsner Two-Row Barley Base Malt SRM Plump > 2.2 mm White Flour Honeysuckle Melon Rind PROCESS 1-day steep - 6-day germination - 34h kiln - cured at 82⁰C A lighter take on our Foundation base malt, but only on the color not the flavor. We ve perfected our malt process to produce this high modified, high extract, but low SRM basemalt. Perfect for a classic pils or pair with our soft red winter Wheat or Oats for a more avant garde New England IPA.

5 Wheat Soft Red Winter Wheat Wheat Malt SRM Plump > 2.2 mm Sweet Honey Cracker Velvety Cream Tender Whole Grain Loaf PROCESS 1-day steep day germination - 34h kiln - cured at 83⁰C Red Wheat originally came to the US when the Kansas Railroad financed the immigration of agrarian Russian Mennonite settlers who brought with them red wheat domesticated in ancient Turkey, knowing they would profit from transporting their fine crops. The variety we use Soft Red Winter is ideally adapted for the soils and climate of the Piedmont, and most of ours comes from a 6 th generation family owned farm about 22 miles from us, where it's grown as a cover crop to protect the soil. Wheat is one of those grains where you don't want to do too much. We germinate this soft red winter wheat in small batches for 3 to 4 days only. This shorter germination period when compared to barley avoids over-modification, and preserves the velvety texture and mouthfeel that wheat s high protein content brings to the wort.

6 Triticale Arcia Triticale Triticale Malt SRM Plump > 2.2 mm Sunflower Seed Sundried Hay Nibbing Bite PROCESS 1-day steep day germination - 34h kiln - cured at 83⁰C A hybrid developed in the 19th Century, triticale behaves like a wheat while adding the rustic, savory notes more commonly associated with rye. This produces superb texture beers with just a slight savory undertone. Its extra-fibrous stock is also perfect for sour beers, allowing more homogenous flavor development in barrels/foeders. Because triticale becomes fragile when wet, it requires gentle handling. Which is one of the reasons large malting operations don t like to mess with it. If they only knew its deliciously peach-like scent when it's germinating. If I'd have known about triticale earlier in my career, I doubt I would have done so much with either wheat or rye. Like wheat, the mouth feel is fantastic. Very round and full without being too sweet. But it also has the earthiness and mild spice notes I'd associate with rye, yet lacks the bitterness that sometimes makes rye so divisive. Brian Mandeville, Fullsteam

7 Rye Abruzzi Rye Rye Malt SRM L Plump > 1.8 mm Rustic Bread Crust Grape Nut Crisped Potato Skin PROCESS 1-day steep day germination - 34h kiln - cured at 83⁰C When malted this Abruzzi rye infuses a golden to orange hues along with a pronounce earthy malt flavor that comes along with the typical spicy rye notes.

8 Buckwheat TNS Buckwheat Husk on Buckwheat Malt SRM 3-4 L Plump > 3 mm White Tea Blanched Almond Winter Pea PROCESS 2-day steep day germination - 24h kiln - cured at 85⁰C Whole buckwheat lightly toasted and ready to add rustic character to your ferments. Buckwheat has been researched for its possible caprylic acid contribution to Brettanomyces fermentation resulting in tropical like esters from the break down of its fatty acids. Sold with hull on giving your mash more lauter filter material without color contribution. With extract levels similar to other base malts, this malt also can be considered for gluten free alternative ferments.

9 Spelt Seedway Spelt Husk on Spelt Malt SRM L Plump > 2 mm Peaches and Cream Canteloup Flesh Crackling Crust PROCESS 1-day steep day germination - 26h kiln - cured at 82⁰C An ancient Variety of heirloom wheat, spelt malt gives mild, nutty flavors backed by tangy acidic notes. Spelt is considered by some to be more digestible by some and good as a wheat alternative. Sold with Hull on, good for adding rustic character to traditional grain bills.

10 Oats Brooks Oats Oat Malt SRM L Plump > 1.8 mm PROCESS 1-day steep day germination - 26h kiln - cured at 83⁰C Brooks Oats chosen for their larger size than traditional whole oats, kilned high for improved milling. Its Fibrous husk improves lautering while providing a creamy texture and luxurious silky mouthfeel. Good for smooth mouthfeel on aromatic IPAs and for keeping a creamy balance in darker roasty-er beers

11 Corn Yellow Butterfly Corn Corn Malt SRM 3-4 L Plump > 3.0 mm Early Summer Succotash Grandma s Grits Masa Tortilla PROCESS 2-day steep day germination - 20h kiln - cured at 80⁰C We sourced our corn from Yadkinville NC where a single family grows this variety of food grade popping corn. It has a brilliant yellow shine, and tastes of fresh June sweet corn on the cob. Kilned above gelatinization point, extract is more readily available and is much easier to work with than its raw counterpart which would require employment of a cereal mash.

12 Bruehmalt 2 Row Barley Honey Malt 15L and 70L kilns Plump > 2.2mm Turbinado Sugar Dried Fig Brulee Crust PROCESS 1-day steep day germination - 38h kiln - cured at 95⁰C A Not-Too-Sweet Alternative to Caramel Malt. We developed this malt at the specific request of Dan at Wooden Robot. Typically known as honey malt in the US, the residual sugar in Bruehmalt imparts a permanent sweetness to a recipe not unlike caramel malt but with less unctuous, toffee characteristics. We achieve this alchemy by closing the germination box just when we'd usually be wilting. This keeps the heat in ("brueh" literally means "stew" in German) and essentially mini-mashes each kernel at 55 degrees, promoting enzyme activity and supercharging the grain. The result is a golden kernel with a sweet, sugary center that is a little brighter, and less caramelized (duh!) than a roasted caramel malt.

13 Vienna 2- Row Barley Vienna Style Malt SRM L Plumps > 2.2 mm Baking Quick bread Sweet Fresh Date Grainy Cereal PROCESS 1-day steep day germination - 36h kiln - cured at 92⁰C Viennese base malts are typically darker than other base malts with a slightly sweeter body - which fit with the richer amber lagers that fueled the city's beer halls and bars (and make the perfect accompaniment to a quality wiener schnitzel!). We kiln ours at between 90 and 92 degrees for a full two days, which helps get that Maillard reaction, and develops flavors of malt and really good toast. The end result is like a quality Maris Otter but with a little more color.

14 Munich 2- Row Barley Munich Style Malt SRM L Plumps > 2.2 mm Robust Baked bread Cheerio Golden Raisin PROCESS 1-day steep day germination - 36h kiln - cured at 95⁰C While Vienna is an exaggerated/amped base malt. Munich is its own distinct thing. Rich and golden-copper in color ( [ L ] ), ours is kilned at up to 95 degrees celsius to make sure the finished malt retains enough diastatic power to convert, it's well caramelized and So full of rich melanoidin- bock like character you ll wonder if this malt has its dual citizenship. Back when all beers were brewed for flavor, Munich was actually one of the lighter malts and we probably wouldn't have bocks, doppelbocks or dunkel lagers without it. But it's now it has become a way to get rounder malt flavor, sweetness and character in a recipe. By the way, it smells amazing when it's coming out of the kiln.

15 Olfaction 2 Row Barley Aromatic Style Malt SRM L Plumps > 2.2 mm Deep Sticky Caramel Dark Raisin Dried Medjool Date PROCESS 1-day steep day germination - 38h kiln - cured at 85⁰C This flavorful and aroma forward malt provides a red color to beer at higher percentages and can add dimension and depth to the backbone of your beers at lower percentages. When used in conjunction with munich style, honey, or other rich melanoidin contributing malts, the result is a deeper more complex malt and sugar profile- The kind of beer that makes you go hmm to Mmmmmm

16 Roasts Good, fresh beer deserves good, fresh grain. That s why we source ours from seed growers not commodity farmers who know how to handle a grain that s destined for germination. We then malt and roast it in small batches, package it carefully, and get it out to our brewer friends as soon as we can so that they can work their magic. Here s some of what we currently have to offer, but please holler if you ve got something special in mind...

17 Brewer s Breakfast 2- Row Barley Biscuit Style Malt L Browned Biscuit Bottom Nutty Almond Sweet Tea This malt will having you crave grandma s kitchen with aroma of freshly baked biscuits. It s great for adding color and bready complexity to lighter beers, or in larger amounts in brown ales for that freshly baked character.

18 Wheat Biscuit Soft Red Winter Wheat Wheat Biscuit Style Malt L Do you desire the character of biscuit but want to avoid having too much roast drying out your mouthfeel? Then Wheat biscuit is your answer! By using wheat to roast in biscuity flavor this malt ensures your mouthfeel will stay full and luscious. The added head retention is just a bonus.

19 Ruby 2 Row Barley Amber Malt SRM L This roast begins with high kilned Aromatic malt and is perfected in our roaster to achieve a ruby amber color with a rounded toast flavor. Careful attention to the roast process ensures you won t impart any charred or drying flavors, just a beautiful ruby color. It will have you clicking your heels and proclaiming there s no place like home- brew!

20 Bittersweet 2 Row Barley Chocolate Malt SRM L Dutch Cocoa Sorghum Brownie Crust Who doesn t love rich dark and indulgent chocolate? Working with the real thing can get costly quick and still not impart the chocolate character you re after. That s why we worked hard to perfect the right roasting schedule and even learned how to roast the real cacao bean itself in pursuance of finding the perfect flavor profile for this roast. No need to fight over the last brownie, this is a year round offering.

21 Percolator 2 Row Barley Coffee Style Malt SRM L Chicory Piquant Light Citrus If you re a bit of a coffee nerd you might already know that much of a coffee s character comes from its roast. What you might not know is we roast malt using the same kind of Roaster as coffee! With notes of dark coffee, lemon zest and chicory, you ll be wanting a powdery beignets to pair with your pint.

22 Smooth Operator Soft Red Winter Wheat Black Wheat Style Malt SRM L Velvet Roast Blackened Toast Smooth Tobacco Why trade off full and smooth mouthfeel when brewing a dark SRM beer when you don t want to? This black wheat style malt Provides a huge color addition with much less of the acrid flavor other dark roasted malts can add to your final beer. Provides roasty smooth goodness, and sourced from Wake County, NC.

23 Icarus 2 Row Barley Roasted Barley Style Malt SRM L Toasted Pecan Baker s Chocolate French Roast Coffee This Roast is made from raw barley and ideal for adding color to beers highlighting dry roasted character with notes of toasted pecan. With lovely subtle depth, it brings the imbiber in to discover more of your beer s complexity.