Mecca Grade Opal 22 (Graham, Cocoa) Malt
Opal 22 packs in heaps of lightly-toasted, graham and chocolate flavor - just think: S’mores around the campfire minus the marshmallow. Use anywhere from 0-100% to add even more depth to your grain bill.
This malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts.
The typical usage rate is 2.5 - 10%, at 70 - 80 DP, it can be used up to 100%. 15.3°L
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C065I, W065I, G065K
77.6% - 78.4%
|Soluble Total Protein||
2.5% to 10%
|Grain Type||Caramel / Crystal / Cara Malt|
|Malt Color||Medium-Light (15-60° L)|
Mecca Grade Malts are simply fantastic and the Opal 22 has been part of the grist in brewing several of my best ever beers
The graham and cocoa descriptors are appropriate. I used in a Marzen, and it probably didn't belong there, but an American Brown or Amber or Dark lager would be delish
This malt is worth the extra expense! Sampled raw it has a great graham cracker, pie crust flavor to support both milk chocolate and dark chocolate notes. The depth of flavor when compared to larger producer crystal malts is notable. It's unique to get such a robust chocolate flavor from such a light malt. Could be a great candidate for a golden stout. I used a little over 3% in a 6% ABV stout to add body, sweetness, color and character. The intention was to add complexity to the midnight wheat and pale chocolate I typically use. I will definitely be buying more from Mecca Grade Estate and making sure this malt is in my future beer recipes (brown ale, dark mild, porter, stout) that need a chocolate note. Can't wait to see how this comes out in the flavor of the finished beer.
Havent had a chance to use this grain yet but should be a good addition to our popular Imperial Smores Stout we make
So far so good. Created two new recipes with this grain that up until now was only available in beer I’ve tried at breweries. The Gateway really intrigued me and performed very well for a Belgian ale. I’m about 30 days of aging away, but the flavor produced from this and the couple Opal 22/44 malts are pretty tasty!