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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Subbing Pale and What To Simulate MO?
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Old 05-11-2009, 03:10 PM   #11
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I'v been using Biscuit + 2-row to simulate MO and the results have been very good.

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Old 05-11-2009, 03:19 PM   #12
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Hmmmm....Biermncher's ESB recipe seems very poplar, and it uses American 2 row

This Recipe<------

Ingredients:------------
Amount Item
15.00 lb Pale Malt (2 Row) US (2.0 SRM)
5.00 lb Toasted Malt (27.0 SRM) (2-row toasted at 350 degrees for 12-15 minutes)
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)

1.00 oz Williamette [5.50%] (60 min) Hops 9.7 IBU
1.00 oz Tettnang [6.50%] (30 min) Hops 8.8 IBU
1.00 oz Williamette [4.60%] (20 min) Hops 4.9 IBU
1.00 oz Tettnang [6.50%] (5 min) Hops 2.3 IBU



Now, using MO, that would be a huge amount of home roasted malt. It appears to work well for that recipe though.

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Old 05-11-2009, 03:19 PM   #13
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I understand there is a difference between 2-row Brewers malt and Pale Ale malt. The Briess pale and MO are nothing alike.

Yes I know who NQ3X is, and have recently considered an order from North Country Malt to evaluate the other two suggestions.

Chello, I have never used Biscuit, what is your approximate ratio?

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Old 05-11-2009, 03:26 PM   #14
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Now I come to think on it, I am using MO, but I am also striving to cut costs. Home roasting is the way to go IMO. I no longer buy victory, biscuit et all......If I am brewing a bitter, and I can't do it with all one malt, then I ain't interested......It's kind of a fun limitation, like doing a SMaSH.

You can get great results with home roasting......I would definitely try BM's recipe as a starting point.....And if you can do it all with Am 2-row, it will be mega cheap to do.

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Old 05-11-2009, 03:31 PM   #15
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Gnome, I have seen many recipes with fresh roasted base malts in them, but haven't tried it.

I guess it depends on your disposable income, but I have a problem with consistently adding a 50% premium to my grain bill for every brew, even though hands down, I love MO.

Now I am searching my archives for the recipe of toasting to get a biscuit.

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Old 05-11-2009, 03:32 PM   #16
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Henry,
I came across this the other day. It may help

Barleypopmaker -Home Roasting Malts

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Old 05-11-2009, 03:36 PM   #17
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Henry,
I came across this the other day. It may help

Barleypopmaker -Home Roasting Malts
I am heavily into home roasting too. I hadn't seen that page before, bt I've bookmarked it. It's very simple and succinct. .......I wonder if there shold be a section on this forum for home roasting.
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Old 05-11-2009, 03:39 PM   #18
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Flyangler18 suggested that I give it a try to make my own Biscuit and Victory malts. I'm planning to take him up on that suggestion.
+1 on the home roasting section

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Old 05-11-2009, 09:50 PM   #19
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I think my last 55# from midcountry malt was $34 for MO. So I have been using it in everything.

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Old 05-11-2009, 10:05 PM   #20
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Quote:
Originally Posted by Henry Hill View Post
$38/50#Briess Pale vs. $61.50/55# MO. I ONLY buy in bulk.

NQ3X: I don't find Briess ANYTHING like MO.

danlad: We get corny's cheap, you get MO cheap.

snailsongs: Thank-you. My guess was victory, and/or special roast, But I hadn't considered a baby crystal.

I thought there would be more direct input from HBT; I always ask the things that no one seems to know.
Have you tried the Briess Pale Ale malt (not the Briess Pale malt)?

Just wondering because its description sounds just like most descriptions of MO.


I have seen Victory and/or Munich used to help get some more MO like flavors. I think the Munich helps increase the maltiness and Victory the biscuit/toast like flavors. I don't think there is any ideal substitute but some combination discussed here should make a good English style beer.

To my understanding MO is exclusively grown and malted in UK. It "should" be cheaper there. However I don't find it excessively expensive here. It was $62 for a 55# bag at the LHBS recently. They had 2-row for about $55. Because of shipping costs its not much cheaper ordering it from any where else.

I guess it is time to do a SMASH with MO and Briess Pale Ale to see how they compare. I would just need to find some testers with a good palette to compare the 2.

Craig
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