For years, I’ve been searching for an Irish grown malt. I never really cared for English malt because it was too bready and biscuit like for my taste. In fact, I’m not a fan of English ingredients entirely, so if you know where to get Irish grown hops, let me know. Occasionally I would do a Google search, get two or three pages deep, click onto a few leads and get nowhere when it came to availability in America. I conducted one such search in late summer 2012 and finally saw two names on one page that stopped me dead in my tracks. Malting Company of Ireland and Brewers Supply Group were staring at me in the same sentence on a global commodities distribution website. Brewers Supply Group is my malt supplier.
I immediately sent an email to my supplier. “Yes,” was the reply, “we have the stout and lager malt available in our California warehouse.” I got the spec sheets and the stout malt was a light lovibond and it didn’t look like there were any problems with using this malt in a lighter colored beer. In fact, this malt, by the numbers, is very similar to Golden Promise. The low protein and high extract had me dreaming of making IPA stand for “Irish Pale Ale”.
The sack of malt came in with a delivery and I took it home. Due to the madness of moving Humboldt Beer Works, I didn’t get a chance to brew with this malt until Veterans Day. The week before, I ran into Peter Hoey of Brewers Supply Group, formerly of Bison Brewing and we ended up going to Strange Brew together that day. He said this was some of the best malt he has ever seen and was hoping to brew with it soon.
I had originally planned on doing a pale ale, but after speaking with Peter, I changed my mind to a SMaSH beer, single malt, single hop. Since this was such a new (perhaps, unproven) malt, I wanted to see what it could do on its own without interference from color or roasted malts. Also, since I’m such a fan of Anchor Steam, my go-to dual purpose hop is Northern Brewer.
Deciding my recipe was done. 100% Malting Company of Ireland Stout Malt, Northern Brewer hops all around to 25 IBUs and of course, Irish Ale yeast. I adjusted my recipe to give me an OG of 1.052 and proceeded with my brew day as normal.
I should have known something was wrong –or right– when I took my pre-boil gravity reading and it was 1.052. My pre-boil was my target original gravity. I needed this measurement to figure out my efficiency. Assuming 35 points of extract –which is fairly average for base malts– I had achieved 95% efficiency. If this malts point value is closer to Golden Promise, my efficiency only drops by 1%. I was so stunned I took two different samples and my results were the same.
Regardless, I extracted a lot of fermentable sugars out of the grain.
My original gravity ended up at 1.058. I fermented with Wyeast 1084 at 62 degrees. The beer finished at 1.009. I was hoping for something more session strength and landed at 6.4% ABV. I did not secondary.
I kegged up the beer and finally poured a draft. What I tasted was a well rounded, full mouthfeel beer. Despite finishing on the dry side, you could not tell. This beer was still malty and didn’t taste dry at all. I didn’t achieve good clarity, but I wasn’t trying either. I happened to run out of Whirlfloc so I used no finings, I didn’t cold crash and I didn’t secondary. It produced a wonderful, pillowy head and was all around delicious.
In the foreseeable future, I don’t plan on using any other malt. I’m going to continue on with my pale ale idea, but now I’m beginning to think this malt would make a fantastic barleywine. So I’m considering both in a partigyle batch. Almost every style of ale with this malt is begging to be tested out.
Malting Company of Ireland makes lager, stout, ale and distillers malt. The stout malt is available at Humboldt Beer Works now.