Homercidal

Recipes 

I called on prices to see if it was worth it to drive a bit farther to get a sack of grain, and yes, it is. But more importantly, I found that I could get MO for a lot less than I expected. I've been wanting to try it, because I've seen a lot of people talking about it, but I'm not sure exactly what it brings to the table as far as it's special properties.

I assume I'd use it in place of all, or most, of the 2-row that I'd normally use for brewing Pale Ales and the like. So what's it got that the average 2-row doesn't?

Yooper

Recipes 

I use it often. I especially love it in English style beers. It's got too much flavor to use in IPAs, in my opinion, but it's good in maltier beers.

It's got this bready/grainy texture and flavor that US 2-row just doesn't. It's "warmer" and maltier tasting, if that makes sense.

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Giving beer a leg to stand on since 2006

oceanselv

Recipes 

Maris Otter is a 2 row. It is a British 2 row that imparts a slight bit of nuttiness or some have described it as an earthy feel. If you are brewing to style Maris Otter is typically the base malt in all UK style ales.

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WildGingerBrewing

Recipes 

I've been very interested in trying MO as well. Haven't tried it yet but I've been thinking of doing a MO/Cascade SMaSH.

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Yooper

Recipes 

I have an amarillo/maris otter smash on tap right now. It's good!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

brrman

Recipes 

I do love Marris Otter in many styles - I have only used one sack of it so far, but I do notice the difference.

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8-Paws Brewing Co.
On tap:
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Secondary:
Primary:
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On Deck:
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Kegged:
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Being a perfectionist does not make one perfect.

HenryHill

Recipes 

The best way to learn the differences in the two grains is to chew each one for a while and then spit it out into a trash can. Standard 2 row or pale malt has a much 'narrower' taste, and as stated above, the MO gives a nuttier, and I like to use 'fuller' or 'broader' flavor. The difference is pretty noticeable.

Yeah it costs more, but then it's imported, so transportation to the US is what you are paying extra for; and as also stated above, it's the Brits' standard base grain.

I brew stouts, browns, pales and IPA's, and while I almost always have both in my stock, I much prefer the taste of the MO at a 100% base grain usage.

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Bentpirate

Recipes 

I bought some MO last week to try the same SMaSH; what hop schedule did you follow please?

Yooper

Recipes 

I did this:

9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 81.82 %
2 lbs Toasted Malt (27.0 SRM) Grain 18.18 %

1.00 oz Amarillo [9.50 %] (60 min) Hops 31.2 IBU
0.50 oz Amarillo [9.50 %] (15 min) Hops 7.7 IBU
0.50 oz Amarillo [9.50 %] (5 min) Hops 3.1 IBU

1.00 oz Amarillo [9.50 %] (Dry Hop 7 days) Hops -

I did a balanced water profile- "balanced" on the EZ spreadsheet. I did "cheat" and toast 2 pounds of MO for about 30-40 minutes before crushing it.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

Homercidal

Recipes 

Well, I've been meaning to try making a mild or some sort of english session beer. But my next few brews were going to be:

a) Wit or Blonde
b) IIPA or Oaked Bourbon IIPA
c) Stout or Oaked Bourbon Stout

I suppose I "could" sub a mild for the Wit or Blonde. I like having a lighter beer on tap, but I also plan on sharing. The IIPA and the Stout would likely get bottled.

Any other suggestions for recipes that use MO? I'm up for anything as long as it's not a sour.