I am no malt expert but I usually use MO because it has a crisper flavor to it that too me has a less sharp sweetness to it. I think this flavor profile works well in the styles of beer I usually make such as stouts etc.
From Wiki:
"Maltsters find that Maris Otter is easier to malt than some modern varieties. It matures quickly after harvest, there are no dormancy problems and the thin skins absorb water easily, giving no processing difficulties. It has the ability to produce grain with low levels of nitrogen, when grown in the right conditions and with the appropriate treatment. It has a reputation as a flexible and responsive variety for maltsters and brewers. Brewers like Maris Otter malt because it is easy to handle and very ‘forgiving’ in the brew house and more importantly, is perceived to add the unique Maris Otter flavour to the beer which is much favoured over malt from modern varieties which are grown for yield and ease of production for the grower"
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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.
Quote:
Originally Posted by Duckfoot
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...
Life is good...
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What's the deal with Maris Otter anyway?
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