planenut

Recipes 

I find that I've been subbing Marris Otter in place of 2 row pale malt for almost all of my recipes. It started when my lhbs was out of pale malt for a day or two. I've been brewing Pale Ale, Newcastle clone, Blue Moon Clone, IPA, Smash.

Am I missing out on something or just adding a little more flavor?

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

Yooper

Recipes 

Oh, I'd agree- I LOVE MO as a base malt. It seems to give some more flavor to most beers. The only beer I didn't love it in as my DFH clone IPA- it was too malt forward in that case. I think I even use it in my cream ale recipe as a base malt!

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

Soulive

Recipes 

I use MO as much as possible. For drier beers, like DFH 60, I would just mash a little lower. Now that you know MO is good stuff, you have to start figuring out which maltster you like better. I usually prefer Crisp...

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

lordbeermestrength

Recipes 

Why do you like Crisp more? I am assuming you prefer it to Hugh Baird? Or some other maltster?

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Beer, happy Produce of our Isle/Can sinewy Strength impart,
And wearied with Fatigue and Toil/Can cheer each manly Heart.
Labour and Art upheld by Thee/Successfully advance,
We quaff Thy balmy Juice with Glee/And Water leave to France.
Genius of Health, thy grateful Taste/Rivals the Cup of Jove,
And warms each English generous Breast/With Liberty and Love!
(Rev James Townley, 1751)

Soulive

Recipes 

Bottom line is consistency. There are more maltsters producing MO than Crisp and Baird, but I've only tried three of them. I have had the best results with Crisp's product. Others may have had different results...

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

planenut

Recipes 

I'm not sure which I use.. I think it is Weyerman or Breiss but it could be MTN. Does MTN make it?

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

Otis The Drunk

Recipes 

MO has more depth in flavor than pale malt but there are some styles that MO is not appropriate for, such as wheat beers.
but it is an great all around base malt.

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Toxic Waste Brewery

Currently in Primary: zip
Currently in Secondary: Dry Stout
Bottle Conditioning: Not a Thing
Drinking: Run of the mill Pale Ale
What's Next: Lake Walk Pale Ale

The Liver is Evil, therefore it must be punished