Our Malts

Caramel 40

The 2018 Vintage was grown on “Horseshoe Bend” one mile from the  malt house in Rosthern, Saskatchewan.  After a long cool germination we stew this malt in its own juices at mashing temperature.  This process starts the conversion of starches into sugars.  We then ramp up the kiln to darken the malt and promote Maillard reactions.  The end result is a malt with sweetness in the honey and caramel ranges.

$70 / 25 kg bag

Grown in Double E Grain

By Elmer Enns

Elmer Enns is our original farmer having grown up on a mixed grain and livestock/dairy farm where we are still located today.  Elmer graduated from the College of Agriculture at the University of Saskatchewan in 1977 and soon after started DoubleEGrain.  Elmer is a strong steward of the land and believes in sustainability.  He was among the first farmers to incorporate “No-Till” farming which preserves organic matter and prevents soil erosion.  Elmer is the senior operator in our group and has participated in over 50 harvests.  Despite spending more time with his 8 grandchildren, Elmer is still full-time farming and enjoys the challenge each new season brings to the table.

Production

Maker’s Vienna is made from premium 2-row Copeland barley. The 2018 Vintage was grown on “Horseshoe Bend” one mile from the Malt House in Rosthern, Saskatchewan.

Packaging

Maker’s Pale is commercially available in 25 kg bags.  It is also now available in smaller 10lb and 2lb bags specifically for our homebrewers!

Usage

Use this malt as you would any caramel malt.  It will add color, body and head retention.  This malt would fall into a “medium” caramel malt category at 43 SRM.

Unique Batches

Each batch of Maker’s malt conforms with our “Single-Malt” philosophy.  It is a pure barley variety with no blending used to achieve specs.  It is traceable back to the field where it was grown and the farmer that grew it.  Each batch is then 3rd party tested by Hartwick College in NY to ensure quality and consistency before its release.  We provide a unique batch analysis sheet for every single batch ensuring you know exactly what is in your malt.

Batch 26

  • Moisture 4.1
  • Color 43.3 SRM
  • Protein 11.4 %
  • Fan 129 mg/L
  • Beta-Glucan 340 mg/L
  • Fine Extract 80.0 %
  • S/T Ratio 48.5 %
  • Diastatic Power 57 L
  • Wort PH 5.34