{"title":"Craft Malts","description":"\u003cp\u003eArizona-grown, Queen Creek-malted. Every lot ships with its Certificate of Analysis, and every product page doubles as its spec sheet — real lab numbers, brewing tips grounded in the actual lot, and the styles each malt was built for. Sold in 50-lb bags; 5-lb homebrewer bags coming soon.\u003c\/p\u003e","products":[{"product_id":"bohemian-mesa-czech-style-pilsner-malt","title":"Bohemian Mesa — Czech-Style Pilsner Malt","description":"\u003cp\u003e\u003cstrong\u003eThe 593 °WK enzyme base — Czech character on purpose.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGenie 2-row barley, malted gently under-modified the way a Czech floor malting would. Rich body, dense foam, and an enzyme package strong enough to convert almost anything you mash alongside it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLot HM-2026-B-PIL-001 · Lab panel: Hartwick Center · CoA 2026-04-27 · Sold in 50-lb bags (5-lb bags coming soon)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eCertificate of Analysis\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eThis lot\u003c\/th\u003e\n\u003cth\u003eTarget band\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (Fine, DB)\u003c\/td\u003e\n\u003ctd\u003e78.0 %\u003c\/td\u003e\n\u003ctd\u003e≥77\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003e2.0 °SRM\u003c\/td\u003e\n\u003ctd\u003e1.5–2.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003e3.97 %\u003c\/td\u003e\n\u003ctd\u003e3.5–4.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFriability\u003c\/td\u003e\n\u003ctd\u003e92.76 %\u003c\/td\u003e\n\u003ctd\u003e≥82\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKolbach \/ S-T\u003c\/td\u003e\n\u003ctd\u003e35.6 %\u003c\/td\u003e\n\u003ctd\u003e35–41\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal protein\u003c\/td\u003e\n\u003ctd\u003e13.8 %\u003c\/td\u003e\n\u003ctd\u003e12.5–14.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic power\u003c\/td\u003e\n\u003ctd\u003e174 °L (593 °WK)\u003c\/td\u003e\n\u003ctd\u003e≥150\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha-amylase\u003c\/td\u003e\n\u003ctd\u003e72 DU\u003c\/td\u003e\n\u003ctd\u003e≥55\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eβ-glucan\u003c\/td\u003e\n\u003ctd\u003e45.0 mg\/L\u003c\/td\u003e\n\u003ctd\u003e≤75\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFAN\u003c\/td\u003e\n\u003ctd\u003e207 mg\/L\u003c\/td\u003e\n\u003ctd\u003e≥180\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eUnder-modified and protein-rich \u003cem\u003eby design\u003c\/em\u003e — that's the Czech-Pilsen release band. Every bag ships with its lot CoA.\u003c\/p\u003e\n\u003ch3\u003eBrewing this lot\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRewards a step mash or single decoction (Kolbach 35.6 = under-modified, Czech-style). Single-infusion brewers: mash 152–154°F for a full 60–75 minutes and expect a touch more haze — it's authentic.\u003c\/li\u003e\n\u003cli\u003eA 10–15 min stand at 131°F on the way up tightens the beer without stripping the foam this lot's 13.8% protein builds.\u003c\/li\u003e\n\u003cli\u003e593 °WK converts adjuncts for free — up to ~30–40% flaked corn, our Ute Moonstone blue corn, or emmer without external enzymes.\u003c\/li\u003e\n\u003cli\u003eβ-glucan is just 45 mg\/L — easy lautering, no rice hulls needed.\u003c\/li\u003e\n\u003cli\u003eFAN 207: skip yeast nutrient in all-malt worts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it was built for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCzech Pale Lager (10–12°P)\u003c\/strong\u003e — 90–100% Bohemian Mesa, Saaz throughout, single decoction if you're up for it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCzech Amber \/ Dark Lager\u003c\/strong\u003e — base it here, layer Munich and a touch of debittered dark malt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexican-Style Lager\u003c\/strong\u003e — 75% Bohemian Mesa + 25% Ute Moonstone blue corn; the enzymes carry the corn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFestbier \/ Kellerbier\u003c\/strong\u003e — the high protein reads as rustic, bready depth, very at home unfiltered.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMalted in Queen Creek from Genie 2-row barley. The backbone of our lineup — and of any grist that needs enzymes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131137269995,"sku":"HM-2026-B-PIL-001","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Pale_Malt_1ff41b43-8060-4545-9bde-330f9302e762.jpg?v=1785509899"},{"product_id":"padre-kino-heritage-white-sonora-wheat-malt","title":"Padre Kino — Heritage White Sonora Wheat Malt","description":"\u003cp\u003e\u003cstrong\u003eSonoran heritage wheat — built for haze, foam and body.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Sonora is the Sonoran Desert's 300-year heritage wheat, and Padre Kino is it malted for modern hazy beer: high protein kept intact, light even modification, β-glucan held under the lauter ceiling. Hazy-IPA inclusion grade — use at ≤30% of the grist alongside a base malt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLot HM-2026-W-SON-002 · Lab panel: MSU (HM-26-W1) · CoA 2026-07-24 · Sold in 50-lb bags (5-lb bags coming soon)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eCertificate of Analysis\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eThis lot\u003c\/th\u003e\n\u003cth\u003eTarget band\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (Fine, DB)\u003c\/td\u003e\n\u003ctd\u003e83.5 %\u003c\/td\u003e\n\u003ctd\u003e≥81\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003e2.5 °SRM\u003c\/td\u003e\n\u003ctd\u003e≤3.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003e6.64 %\u003c\/td\u003e\n\u003ctd\u003e≤6.0 — reads high from post-kiln humidity uptake (left the kiln at 5.6%); brew it fresh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKolbach \/ S-T\u003c\/td\u003e\n\u003ctd\u003e32.7 %\u003c\/td\u003e\n\u003ctd\u003e32–45\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal protein\u003c\/td\u003e\n\u003ctd\u003e14.9 %\u003c\/td\u003e\n\u003ctd\u003e12.0–16.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eβ-glucan\u003c\/td\u003e\n\u003ctd\u003e111 mg\/L\u003c\/td\u003e\n\u003ctd\u003e≤150\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic power\u003c\/td\u003e\n\u003ctd\u003e147 °L (499 °WK)\u003c\/td\u003e\n\u003ctd\u003e≥100\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha-amylase\u003c\/td\u003e\n\u003ctd\u003e15 DU\u003c\/td\u003e\n\u003ctd\u003einformational — non-limiting at ≤30% inclusion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFAN\u003c\/td\u003e\n\u003ctd\u003e99 mg\/L\u003c\/td\u003e\n\u003ctd\u003einformational\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFriability\u003c\/td\u003e\n\u003ctd\u003enot reported\u003c\/td\u003e\n\u003ctd\u003enaked grain — friabilimeter isn't comparable; we grade modification by Kolbach and acrospire length\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eLightly modified on purpose — the haze- and foam-building protein survives malting. Every bag ships with its lot CoA.\u003c\/p\u003e\n\u003ch3\u003eBrewing this lot\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it ≤30% of the grist and let your base malt do the converting — α-amylase reads 15 DU on this lot, which is exactly why it's graded as an inclusion malt, not a base.\u003c\/li\u003e\n\u003cli\u003eGive the mash 15 minutes at 104°F (40°C) before ramping — it thins the wheat gums and saves your sparge.\u003c\/li\u003e\n\u003cli\u003eBrewing hazy? \u003cstrong\u003eSkip the protein rest.\u003c\/strong\u003e The 14.9% protein is your haze and foam — a 122°F rest would eat it.\u003c\/li\u003e\n\u003cli\u003eBrewing hefeweizen instead? Add a 15-min ferulic-acid rest at 111°F for that clove phenol; a short protein rest is OK there.\u003c\/li\u003e\n\u003cli\u003eRice hulls ≥5% of the grist once wheat passes 25% — naked wheat has no husk to build a filter bed.\u003c\/li\u003e\n\u003cli\u003eThis lot picked up ~1 point of moisture after kilning — use it fresh rather than cellaring it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it was built for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHazy \/ New England IPA\u003c\/strong\u003e — 20–30% of the grist with a pale base. Stable haze, saturated mouthfeel, lacing foam.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHefeweizen\u003c\/strong\u003e — ferulic-acid rest and a classic weizen strain: banana and clove over soft Sonoran wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWitbier\u003c\/strong\u003e — coriander and orange peel; the light modification mimics raw-wheat character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWheated whiskey wash\u003c\/strong\u003e — distillers use its 499 °WK to advantage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eNamed for the Jesuit missionary who brought White Sonora to the desert in the 1690s. Grown by Arizona family farms, malted in Queen Creek.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131137597675,"sku":"HM-2026-W-SON-002","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Malted_White_Sonora_1_91c0b563-d77d-4cee-b36a-c1a73d6d8112.jpg?v=1785509901"},{"product_id":"arizona-heritage-pale-american-pale-base-malt","title":"Arizona Heritage Pale — American Pale Base Malt","description":"\u003cp\u003e\u003cstrong\u003eThe everyday pale base — first release malting now.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur fully-modified American pale base on Genie 2-row barley: clean, bready, single-infusion friendly. Built to be the 90% of your grist you never have to think about.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFirst release lot HM-2026-A-PAL-004 is in the malthouse now (batch begins early Aug 2026). Order to reserve — it ships with its own lab CoA. Sold in 50-lb bags (5-lb bags coming soon).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eRelease target band\u003c\/h3\u003e\n\u003cp\u003eThe values below are our release targets, not a lab panel — the finished lot ships with its own CoA.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eRelease target\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (Fine, DB)\u003c\/td\u003e\n\u003ctd\u003e≥81 % d.b.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003e1.8–2.5 °SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003e4.0–4.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFriability\u003c\/td\u003e\n\u003ctd\u003e≥85 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKolbach \/ S-T\u003c\/td\u003e\n\u003ctd\u003e38–44 % (fully modified — built for single infusion)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal protein\u003c\/td\u003e\n\u003ctd\u003e10.0–12.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic power\u003c\/td\u003e\n\u003ctd\u003e≥120 °L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha-amylase\u003c\/td\u003e\n\u003ctd\u003e≥45 DU\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eβ-glucan\u003c\/td\u003e\n\u003ctd\u003e≤80 mg\/L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFAN\u003c\/td\u003e\n\u003ctd\u003e≥150 mg\/L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePlump kernels\u003c\/td\u003e\n\u003ctd\u003e≥90 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eBrewing it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFully modified: single infusion at 148–156°F, done. Low end for a dry, crisp beer; high end for body.\u003c\/li\u003e\n\u003cli\u003eUnlike our intentionally under-modified Czech base (Bohemian Mesa), this one asks for no mash gymnastics.\u003c\/li\u003e\n\u003cli\u003eDesigned as the workhorse: pair it with any of our specialty malts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it was built for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmerican Pale Ale \/ IPA\u003c\/strong\u003e — 90–100% base; clean canvas for hops.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWest Coast Pils \/ Cold IPA\u003c\/strong\u003e — crisp and pale with enzymes to spare.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmber \/ Red Ale\u003c\/strong\u003e — base here, crystal malts on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHouse beer anything\u003c\/strong\u003e — if the recipe says \"2-row\", this is the bag.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eGenie 2-row barley, Arizona-grown, malted in Queen Creek.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131137695979,"sku":"HM-2026-A-PAL-004","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Bagging_Photo_1_38011e4a-4659-419a-9d1b-e97bc2618331.jpg?v=1785509919"},{"product_id":"desert-gold-american-pilsner-malt","title":"Desert Gold — American Pilsner Malt","description":"\u003cp\u003e\u003cstrong\u003eClean, low-protein pils — the brilliant-lager base.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur clean American-style pilsner malt: pale, low-protein and neutral, where Bohemian Mesa is deliberately rustic and Czech. When you want the lager to shine bright and let hops or lager character lead, start here.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSold in 50-lb bags (5-lb bags coming soon). Lab panel pending for the current lot — we'll send the lot's analysis sheet (CoA) with your order.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eBrewing it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBuilt for brilliant beer: low protein means less haze risk and an easy cold-crash to clarity.\u003c\/li\u003e\n\u003cli\u003eSingle infusion at 148–150°F keeps it crisp; a short 144°F + 158°F step wrings out extra attenuation for light lagers.\u003c\/li\u003e\n\u003cli\u003ePils malt is delicate — watch your boil vigor and go 60–90 min to drive off DMS precursor, like any pilsner malt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it was built for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmerican Light Lager\u003c\/strong\u003e — the cleanest possible stage; add rice or our blue corn for a pre-Prohibition take.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eItalian Pilsner\u003c\/strong\u003e — dry-hopped with noble varieties over a neutral pils base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKölsch-Style Ale\u003c\/strong\u003e — delicate fruit over pale, polished malt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHelles\u003c\/strong\u003e — soft, bready, brilliant. This malt's home turf.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe polished counterpart to Bohemian Mesa — same Arizona barley program, malted for a clean, modern lager profile.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131139465451,"sku":"HM-DG-50","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Pilsner-Malt_9eb603a1-f6fd-4031-a2c6-96115bf017bc.jpg?v=1785509906"},{"product_id":"phoenix-pharaoh-malted-emmer","title":"Phoenix Pharaoh — Malted Emmer","description":"\u003cp\u003e\u003cstrong\u003eBronze-age grain, deep nutty character.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEmmer (farro) is the wheat the pharaohs brewed with — nutty, toasty, faintly wild. A specialty inclusion that makes farmhouse and heritage beers taste genuinely old-world.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSold in 50-lb bags (5-lb bags coming soon). Lab panel pending for the current lot — we'll send the lot's analysis sheet (CoA) with your order.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eBrewing it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse at 10–40% of the grist as a flavor grain — emmer is enzyme-light, so pair it with a strong base (Bohemian Mesa's 593 °WK carries it effortlessly).\u003c\/li\u003e\n\u003cli\u003eNaked grain: add rice hulls ≥5% above ~20% inclusion and expect a slightly slower runoff.\u003c\/li\u003e\n\u003cli\u003eA 104°F rest for 15 min helps the mash flow, same as our wheat.\u003c\/li\u003e\n\u003cli\u003eThe flavor reads like a cross of wheat body and biscuit malt — nutty-toasty with a rustic edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it was built for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaison \/ Farmhouse Ale\u003c\/strong\u003e — 20–30% emmer + expressive yeast = genuinely rustic, not gimmicky.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAncient-Grain Amber\u003c\/strong\u003e — emmer + Bohemian Mesa, restrained hops, let the grain talk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSahti \/ Historic Styles\u003c\/strong\u003e — for the brewer chasing pre-industrial beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmmer Weisse\u003c\/strong\u003e — sub it for part of the wheat in a weisse for a nuttier, deeper take.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOne of the first grains ever farmed, grown again in Arizona's low desert and malted in Queen Creek.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131139498219,"sku":"HM-EMR-50","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Emmer_1_4582f73b-2d14-4443-b090-b7ee6832e081.jpg?v=1785509921"},{"product_id":"ute-moonstone-malted-blue-corn","title":"Ute Moonstone — Raw Cracked Blue Corn","description":"\u003cp\u003e\u003cstrong\u003eRaw, rough-cracked Southwestern blue corn — an unmalted brewing adjunct with masa depth flaked corn can't touch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUte Moonstone is raw, rough-cracked, non-GMO blue corn — an adjunct, \u003cstrong\u003enot a malt\u003c\/strong\u003e. Earthy, nutty, and lightly sweet with a soft masa\/tortilla note and a subtle blue-slate cast in pale worts. It brings no enzymes of its own, so mash it alongside a high-enzyme base malt (or cereal-cook it) for smooth body and real Southwestern corn character.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSold raw in 50-lb bags (5-lb bags coming soon). No malt CoA — it isn't malted; reach out for sourcing and current-lot details.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eBrewing it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCorn has essentially zero diastatic power — always pair it with a high-enzyme base malt. Bohemian Mesa (593 °WK) is the house match.\u003c\/li\u003e\n\u003cli\u003eAt ≤15% of the grist: single infusion works — hold the mash at ~158°F for 15 minutes so the corn starch (which gelatinizes at 144–165°F, hotter than barley's) fully opens up.\u003c\/li\u003e\n\u003cli\u003eAbove ~15–20%: do a mini cereal mash — boil the corn with 10–20% of your barley malt for 20–30 minutes, then add it back to the main mash.\u003c\/li\u003e\n\u003cli\u003eExpect a subtle blue-grey cast in very pale worts — it's the anthocyanins, it's harmless, and it's a great story at the taproom.\u003c\/li\u003e\n\u003cli\u003eIt ships rough-cracked and mash-ready — no need to mill it further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStyles it shines in\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexican-Style Lager\u003c\/strong\u003e — 20–25% with a Bohemian Mesa base; the definitive pairing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCream Ale\u003c\/strong\u003e — 15% keeps it single-infusion simple and adds real corn flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-Prohibition Pilsner\u003c\/strong\u003e — historic six-row + corn character, Southwestern accent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicha-Inspired \/ Experimental\u003c\/strong\u003e — lean into the blue corn; kettle sours and fruited beers love it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBlue corn has fed the Southwest for a thousand years. We source and rough-crack non-GMO blue corn in Queen Creek as a raw brewing adjunct — a genuinely Southwestern grain, unmalted and ready for your mash.\u003c\/em\u003e\u003c\/p\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131139694827,"sku":"HM-BLU-50","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Blue_Corn_0c6ad6bb-2781-4185-9f5a-86bf70743547.jpg?v=1785509927"},{"product_id":"distillers-malt-high-dp-base-malt","title":"Distiller's Malt — High-DP Base Malt","description":"\u003cp\u003e\u003cstrong\u003eA high-diastatic-power base malt built for the still — maximum enzyme package, clean grain character.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the same Arizona-grown, gently under-modified base as our \u003cstrong\u003eBohemian Mesa\u003c\/strong\u003e — selected and sold for distilling. Its exceptional enzyme load (174 °Lintner \/ 593 °WK) converts big adjunct and high-gravity mash bills on its own, so it does the heavy lifting in bourbon, whiskey, and craft-spirit mash bills.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSold in 50-lb bags. Shares the Bohemian Mesa lab panel (Hartwick Center, lot HM-2026-B-PIL-001); we'll send the CoA with your order.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy it's a distiller's malt\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e593 °WK diastatic power\u003c\/strong\u003e — one of the highest enzyme packages available; converts corn, rye, wheat, and other adjuncts without adding external enzymes.\u003c\/li\u003e\n\u003cli\u003eClean, grain-forward flavor that carries through distillation.\u003c\/li\u003e\n\u003cli\u003eArizona-grown Genie 2-row barley, malted in Queen Creek — same malt, made for a different craft.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Homestead Malting","offers":[{"title":"50 lb bag","offer_id":49131250581739,"sku":"HM-DIS-50","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/8646\/1163\/files\/Pale_Malt_ef1eb8ef-b013-4342-9ab1-54310dbb08c9.jpg?v=1785513734"}],"url":"https:\/\/homesteadmalting.com\/collections\/craft-malts.oembed","provider":"Homestead Malting","version":"1.0","type":"link"}