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Our Products

Okefenokee Pale

Okefenokee is a perfect base malt that can be used for most brewing recipes.  Having a color of 2.73°SRM this base malt provides a sweet flavor with a slight biscuit-like flavor and a touch of nuttiness.  Okefenokee is made using our very own Brewski 2-row barley grown at Arrow K Farms in western ND.  Brewski is a special project between Two Track Malting and NDSU to develop a barley variety specifically geared towards the craft market.  Brewski delivers a nice plump kernel with higher efficiencies and faster lautering.  We are the only ones growing and malting Brewski in the world!

Fun Fact:  Okefenokee was named by our founder’s grandfather, Paul Stober, for a pond that never dried up.  Barley grown on this field was used in the very first batch of malt produced by Two Track Malting.

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Badlands Pilsner

Our Badlands is a perfect pilsner malt lending a lighter flavor for your creations with a color of 1.67°SRM.  Badlands contributes a delicate yet distinctly malty flavor and aroma with notes of honey, making it perfect for all types of recipes.  Badlands is made using our very own Brewski 2-row barley grown at Arrow K Farms in western ND.  Brewski is a special project between Two Track Malting and NDSU to develop a barley variety specifically geared towards the craft market.  Brewski delivers a nice plump kernel with higher efficiencies and faster lautering.  We are the only ones growing and malting Brewski in the world!

Fun Fact:  In North Dakota the Badlands is one of our most unique landscapes and the Brewski barley is actually grown a few miles from Theodore Roosevelt National Park in western ND.  

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Astro White Wheat

Astro White Wheat is unique since it is a hard spring wheat developed specifically for malting by Arrow K Farms.  By developing this wheat variety specifically for malting in mind, this delivers a nice complex flavor that makes the wheat flavors shine in your creations.  Astro White Wheat has a clean sweet malt and sweet bread dough aroma.  The flavor embodies sweet wheat and soft bread dough on the tongue with a full-bodied finish.

Fun Fact:  Brewers who have used our white wheat have commented this is the best wheat they have ever used.  This is another malt where we are the only ones growing and malting this in the world.  

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Dakota – Vienna/Munich

Dakota is a mix between a Vienna and Munich malt that offers a powerful clean malty-sweet flavor with subtle reminders of Honey, Almonds and Hazelnuts. Dakota is highly modified, and kilned at high temps which provides the one of a kind flavor. This malt has a color around 5°SRM giving a rich golden touch to the wort. The clean crisp taste and lighter color will add a true uniqueness to any beer and can be used up to 100% of the grain bill.

Fun Fact:  Dakota during the kilning process makes our whole malting facility smell just like peanut butter.  

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Denhoff – Specialty

Denhoff Malt is Two Track Malting’s first specialty grain that will make your beer truly unique and will fill the air with a nutty, roasted, whole grain smell.  When chewing the whole grain you will notice a sweet toastiness, slight caramel notes and a dark chocolate flavored finish.  Denhoff has a color of 11.4 SRM, giving you rich golden colored wort.  The aroma from the wort is bready, slightly caramel and has notes of roastiness and biscuit.  When tasting the wort you get a pleasant toasty caramel flavor that is bready and has notes of honey.  Denhoff can be used for up to 30% of the grain bill.

Fun Fact:  Denhoff is named after the nearest “town” to the Stober family farm and has a population of 32 people. 

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Bakken – Specialty

Bakken is our darkest malt to date, with a color of 112°SRM this malt completes our lineup.  In the caramel/crystal category, Bakken allows you to use this specialty malt in multiple recipes.  Bakken delivers a sweet malt flavor at first then transitions to a roasted malt and coffee taste.  Bakken has hints of hazelnut throughout and finishes with the bitterness and flavor of dark chocolate.

Fun Fact:  When we originally did a steep test we were shocked on how dark it came out.  This reminded us of Bakken oil which is where this malt got its name.  

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Rye

Two Track Malting’s Rye malt has a subtle grain smell with a slight spice.  Our Rye has a sweet earthy taste upfront and spice flavor from the rye which reminds us of rye bread.  We suggest the use of rice hulls when using rye malt.  Our newest malt is designed to be a full flavor rye malt to add mouthfeel and characteristics only rye can give the brewer.

Fun Fact:  This is our closest grown grain to our malting facility in Bismarck/Lincoln.  

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The Malting Process

Our process starts every winter by determining what we will grow for the upcoming season. Once selected we plant in the spring and tend to the grain as it grows until it is ready for harvest in the fall. Once harvested, we then test to make sure it meets our stringent criteria. If it passes, we then clean and prepare the grain to be malted.

Once the grain arrives at our craft malting facility it goes through the malting process.

1

Steeping

Steeping is the first stage of the malting process and begins by loading cleaned grain into a steep tank which allows the grain to be submerged. During the steeping process grain is submerged in water with the primary goal of increasing the moisture content of the grain from 12% to 42-48%. This process takes 2-3 days in which the grain is submerged, drained and repeated until the correct moisture content is achieved. Steeping starts the growth process and a visual indicator of properly steeped grain is to see the chit, or rootlets, start to emerge from the grain. Once chitting begins it is time to move the grain into the germination stage.

2

Germination

Germination is the next stage in the malting process where chitted grain is transferred into our Germination Kiln Vessel or GKV. Germination allows for the development of malt enzymes which modify the structure of the grain’s endosperm by breaking down the cell walls and protein matrix, this process is also known as modification. The enzymes produced during germination are needed to break down the starch for the brewer or distiller during the mashing process. Germination takes 3-5 days and once the grain has reached optimal modification it is ready for the kiln.

3

Kilning

Kilning is the final step in the malting process and turns the modified grain into malt. The specific type of malt being produced will determine how long the grain is left in the kiln. The kiln is essentially a large oven which uses heat to dry out the grain. This process gives malt its flavor and color. After about 24 hours we have finished malt which is cleaned, packaged and ready to be made into your craft beer or spirits.