[salmon1a]

Hi everyone

I just became aware of Full Pint Malt from GWM.  Anybody brew with it yet?  I would appreciate any feedback you may be able to provide, thanks.

Description from Farmhouse Brewing:
Full Pint Malt was developed at Oregon State University (originally named BCD-47) and is a spring 2-row barley. Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."

[denny]

Haven't heard of it, but now I'm gonna try to get a sample!

[dmtaylor]

Never heard of it.  Sounds very tasty though and worth a try!

[klickitat jim]

Salty popcorn?

[reverseapachemaster]

Salty popcorn?

My first thought too.

[erockrph]

Salty popcorn?

My first thought too.

+2 - I was interested at first when I got the Farmhouse email, but this description moved it to the "no thanks" column.

[brewinhard]

Salty popcorn?

Perfect for a gose!

[klickitat jim]

Salty popcorn?

Perfect for a gose!

Or diacetyl bomb

[erockrph]

Salty popcorn?

Perfect for a gose!

Or diacetyl bomb

Or a Rolling Rock clone!

[salmon1a]

The salted popcorn flavor description does give one pause for concern.  Another fellow brewer recently made a blond ale primarily using this malt and gave this review:

"I'm pretty pleased with it...and the beer has been well received. Not quite 100% as I used a pinch of acid malt and a pinch of oats for body.

It's quite pale....almost pilsner-esque, and has a cracker-y quality to it. Very clear wort, I barely vorlaufed at all before clear.

I'd definitely use it again, and I think it would be well suited to saisons. That cracker-y quality reminds me a lot of MFB malts."
__________________

[jeffy]

To me that original paragraph is how I would describe continental Pilsner malt, especially the "tart and bready" part.

[salmon1a]

Just a follow up on this malt.  I brewed a SMASH blond ale with this malt in early Oct. which I'm just finishing.  It cleared beautifully and exhibits a clean, tart flavor with a slight biscuit quality.  It's flavor is more distinct than other North American 2-row malts I've used (Briess, Rahr, CMC), but not in the league of some of the German malts like Weyermann or Bestmalz in terms of overall character. 

[reverseapachemaster]

Just a follow up on this malt.  I brewed a SMASH blond ale with this malt in early Oct. which I'm just finishing.  It cleared beautifully and exhibits a clean, tart flavor with a slight biscuit quality.  It's flavor is more distinct than other North American 2-row malts I've used (Briess, Rahr, CMC), but not in the league of some of the German malts like Weyermann or Bestmalz in terms of overall character.

How is the salty popcorn flavor?

[salmon1a]

I can't say I detect any salty popcorn or diacetyl flavor.  I used Safale US-05 at around 65 deg F., so I suspect the tart flavor is predominantly from the malt. 

[skyler]

I know I'm resurrecting an old thread here, but I have brewed a couple beers with this malt now, so I figured I would chime in.

The comparisons to continental pilsner malt are off - this is more akin to a British pale malt. I got more color from it (in a SMaSH), than I ever got from Fawcett or Simpson's MO or GP. Also, the salted popcorn thing isn't how I would describe the flavor, but I understand where they're coming from. I would describe it more as bready. However, where I find maris otter, optic, halcyon, and golden promise to all be pretty smooth and slightly sweet compared to, say GW Pale Ale Malt; this malt is not only sweet, but very bready and bold. I used it in a strong US-hopped bitter (SMaSH w/Ahtanum) and in an American brown ale. In both beers the base malt stood out too much for me. I won't be buying it again, but I could see it working in smaller quantities in place of Vienna malt, perhaps.