DirtyPolock

Recipes 

I am thinking of brewing up a belgian white for a 7am football tailgate. The recipe is calling for belgian pilsner malt as part of the base, but I have a bunch of Marris Otter from a bulk buy.

What kind of effect on the beer would I expect if I use marris otter instead of the pilsner malt?

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Primary #1: Cascade/Willamette APA
Primary #2: Air
Secondary #1: Belgian Dark Strong

Tap #1: Dubbel Red Balls
Tap #2: Honey Brown Ale
Tap #3: BierMuncher's Outer Limits IPA
Tap #4: Penn Dark Clone 1.0

Conditioning in Kegs: Pollinated porter

Bottled/Drinking: AHS Old School IPA; Apfelwein 1/22/10

Not just any keezer build...It's my keezer build | Don't fear the StarSan Foam, a math explanation

Yooper

Recipes 

In my opinion, there is a huge difference in those two malts. Pilsner malt is very light, and "clean". Maris otter is darker, richer, bready, and "malty".

I love MO, but I can't picture it in a wit at all.

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

Gduck

Recipes 

Those are the two grains I probably use the most, the MO and the Pilsner malt. As base malts go they are night and day in difference. The MO is nice and bready, and I've found has a little bit of sweet like character I haven't found in most domestic base malts. The pilsner is a much clean and drier tasting kind of malt with none of those bready characters.

Using MO in a wit you'd likely lose a lot of those light wit flavors and have something with a more bready English mild kind of flavor profile to it IMHO.

RugenBrau

Recipes 

Marris Otter has become my favorite malt. HUGE difference between the two

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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

DirtyPolock

Recipes 

I guess that I'll go and buy enough of pilsner malt for the recipe. The next time I buy in bulk I'll get some pilsner as well.

__________________
Primary #1: Cascade/Willamette APA
Primary #2: Air
Secondary #1: Belgian Dark Strong

Tap #1: Dubbel Red Balls
Tap #2: Honey Brown Ale
Tap #3: BierMuncher's Outer Limits IPA
Tap #4: Penn Dark Clone 1.0

Conditioning in Kegs: Pollinated porter

Bottled/Drinking: AHS Old School IPA; Apfelwein 1/22/10

Not just any keezer build...It's my keezer build | Don't fear the StarSan Foam, a math explanation

manoaction

Recipes 

I have some left over Maris Otter, and I was thinking of using it in my O-Fest instead of Pilsner. Thoughts?

Will the maltyness compliment what I'm doing or be too much?