Has anyone compared heirloom barley to m o?

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Has anyone compared heirloom barley to m o?

Post by Rookie » Wed Apr 25, 2018 4:50 pm

I've been reading about maltsters reviving old strains of barley like chevelia. Has anyone out there tried it out in a regular recipe in place of maris otter or other readily available malt?
I'm just here for the beer.

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Re: Has anyone compared heirloom barley to m o?

Post by PeeBee » Sun Apr 29, 2018 12:30 pm

I've a historic domestic pale ale (i.e. at 55IBU somewhat less hops than a historic "India Pale Ale" - it will still knock the spots off flimsy modern day so-called "IPAs") earmarked for some Chevallier I've got to hand (that's the right spelling for the barley grain - and Rev. John Chevallier MD who's credited with developing it).

My understanding is that a mashes to quite high proportion of unfermentable sugars, so it might be best to mash a little extended (time-wise) and a touch on the low temperature side (65C instead of 67C?). Best accounts I've found is it will produce a richer, fuller and more complex flavour. Modern barley varieties for malting, like Maris Otter, were selected for being easier to grow, harvest and make malt from and not necessarily for better flavour.

The "domestic" pale ale recipe I'll base my beer on is: http://www.durdenparkbeer.org.uk/Recipe ... shers 60/-

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Re: Has anyone compared heirloom barley to m o?

Post by HTH1975 » Mon Apr 30, 2018 9:02 pm

As above, I’ve heard the same about Chevallier. However, this (to my mind) also explains some of the crazy-hop hopping rates of beers back when this malt was widely used.

Btw, if you want to try something different to the ubiquitous Maris Otter, try Halcyon - my best beers were made with this malt and I don’t think it’s coincidence.

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