In 1934, the very year that the Twenty-First Amendment to the United States Constitution repealed Prohibition, a group of prominent brewers of the northwestern states formed Great Western Malting in Vancouver, Washington.

Over- the next five decades Great Western continued to grow in size and output, adding five new malt houses and a whole series of grain elevators to meet the rising demand for malt. A roast house, producing a full line of 2-Row Crystal malts, was added in 1997 to better meet the needs of the craft brewing industry.

Today, the Great Western tradition of malting the finest western states two-row barley continues in Vancouver, Washington as well as the company’s Pocatello, Idaho malthouse.

Premium 2-Row Malt (1.8-2.2°L)
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

Northwest Pale Ale Malt (2.6-3.0°L)
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.

Vienna Malt (3-4°L)
Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.

Crystal 15 (13-17°L)
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

Crystal 30 (27-33°L)
A fully modified and saccharified two-row crystal malt roasted to a target color of 30° ASBC. A versatile malt providing moderate color and caramel flavor.

Crystal 40 (35-45°L)
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

Crystal 60 (55-65°L)
Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

Crystal 75 (70-80°L)
This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

Crystal 120 (115-125°L)
As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.

Crystal 150 (145-155°L)
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

Certified Organic Malts
Organic Pilsner
Organic Munich
Organic Caramel 60


Typical Malt Analysis

Brewers Malt

Moisture % Max.

Color °L

Protein Total Max.

Extract CG Dry Min.

Usage Rate %

Premium 2-Row Malt

4.0

1.8 – 2.2

12.5

80.0

to 100

Northwestern Pale Ale Malt

4.0

4.1

2.6 – 3.0

80.0

to 100

 

 

 

 

 

 

Color Malt

Moisture % Max.

Color °L

Protein Total Max.

Extract CG Dry Min.

Usage Rate %

Vienna Malt

4.1

3.0 - 4.0

12.5

80.0

to 100

 

 

 

 

 

 

Crystal Malt

Moisture % Max.

Color °L

Protein Total Max.

Extract CG Dry Min.

Usage Rate %

2-Row Crystal 15

9.0

13 - 17

12.5

70.0

to 25

2-Row Crystal 30

8.0

27 - 33

12.5

70.0

to 25

2-Row Crystal 40

7.0

35 - 45

12.5

70.0

to 25

2-Row Crystal 60

6.0

55 - 65

12.5

70.0

to 15

2-Row Crystal 75

6.0

70 - 80

12.5

70.0

to 15

2-Row Crystal 120

5.0

115 - 125

12.5

70.0

to 10

2-Row Crystal 150

4.0

145 - 155

12.5

70.0

to 10

 

 

 

 

 

 

Certified Organic Malts

Moisture % Max.

Color °L

Protein Total Max.

Extract CG Dry Min.

Usage Rate %

Organic Pilsner

4.5

1.8-2.2

12.5

80.0

to 100

Organic Munich

4.5

9.0-11.0

12.5

79.0

to 100

Organic Caramel 60

6.0

55-65

12.5

77.0

to 10