Originally Posted by pp270
I have been brewing all grain for quite a while. What is the best two row pale malt for making a pale ale. I am looking for a malt that gives the best clean taste. So far I have used Simpsons, MO, and Briess. Simpsons produced a nutty flavor that was terrible, Mo and Briess was ok, but i am looking for something beter. Any suggestions?
What pale ale are you talking about, American or English? When you say "better" what do you mean? In general the domestic (US & Canadian) pale malts are cleaner (I would say blander) than the UK and European malts. Most American style pale ales use domestic malt and if that's the style you brew I would suggest sticking to the domestic stuff. There isn't much any cleaner/blander than Briess. If what you want is less malt flavor you could try blending some adjuncts into the grist like corn, rice, etc. BTW Briess and Simpsons are brand names of malting companies and Maris-Otter is a barley cultivar. There are a number of UK maltsters that offer a MO pale malt. There are also UK pale malts produced from other barleys like Pearl and Golden Promise. However, based on your question virtually all the UK pale malts are a little more highly kilned than the domestic pales and are all more broadly flavored, richer and perhaps "nuttier". German pale malts are very good. Cleaner than the UK pales but still nicely rich and malty. Try several and see which you like better as Parker36 suggests.