THE PROCCESS

DIVE INTO A LIFESTYLE

Farming malt is a joyous endeavor that brings a unique sense of fulfillment and connection to the land. As the sun rises over the fields, golden waves of grain dance in the gentle breeze, promising a bountiful harvest. Each day spent tending to the crops is filled with purpose, from planting the seeds to nurturing the growing plants. The rhythmic sounds of nature, paired with the vibrant colors of the landscape, create an atmosphere of harmony and happiness. The satisfaction of watching the malt transform from humble grains to essential ingredients in brewing brings an unmatched delight. Sharing this journey with family and friends, celebrating the fruits of labor during harvest festivals, infuses farming with a sense of community and joy. In every step of the process, from field to brew, farming malt becomes a celebration of life, abundance, and the simple pleasures it brings.

RECEPTION & CLEANING

Mountain Malt receives Eastern Idaho Barley from our own farm, Burtenshaw Ag, as well as select solid and reliable local farmers, our neighbors and friends in the Snake River Plain. Mountain Malt has also sourced barley from other neighboring regions and counties, within the State of Idaho.
Mountain Malt also offers tolling services to other Malting companies and Brewers, but that Malt is not available to sell.
We receive all barley in Mountain Malt´s facility, via truck delivery. The barley is immediately stored in one of our bins. It remains there, protected from weather and plagues, until it is called to be processed in the facility

STEEP

Steeping is the first step of Malting. It is the process of immersing the barley into water, and it is the most critical aspect: if anything goes wrong, it impacts the whole malting process. Water must be added at the right temperature and oxygen has to be injected to keep the grain from drowning.
The goals of Steeping are: to clean the Surface of the grain from dust, soil, chaff, foreign materials; to Increase moisture inside the grain from 13% to 42 - 44 %, providing the necessary oxygen, and to remove CO2 after immersion, maintaining the grain alive and developing. 
It is also important to Control Temperature during the process so that Germination can begin, minimizing the growth of the embryo and losses through respiration

GERMINATION

Once the grain´s moisture has reached 43-44%, it is transferred to the Germination Tank, to promote quick and uniform transformation of the grain through growth. The grain content is in stable molecular form. Enzymes are released to unfold carbohydrates, protein and lipids, making them more digestible for yeast.

KILN

This is the drying stage. The modification is suspended by injecting warm air from beneath the grain. There are three stages in the Kiln process: 


DRYING – reducing moisture from 44% a 4.5 to 5%. This is the end of the germination of the grain.


ENZYME STAGE – Breaking Point - this is where enzymes get fixed in the process.


ROASTING – Toasting the grain to provide some color of flavor. This is the Curing stage

STORAGE

Mountain Malt´s facility has a significant storage capacity. Once the Malt process has been finalized, the malt is thoroughly cleaned and stored in one of the four Malt storage silos, where it awaits shipping to its final destination, our customer´s facilities.

Our GSI bins are new, efficient and reliable, and the storage process is fully automated.

HEADQUARTERS

Idaho Falls, ID - Boulder, CO - Salt Lake City, UT - Boise, ID - Los Angeles, CA

CONTACTS

SALES INQUIRIES:
Tate Kline, Fulfillment specialist
(720) 665-3236
tate@mountainmalt.com

General inquiries & Home Brew Inquiries:
Mountain Malt
hello@mountainmalt.com