If you want Maris Otter and the flavor you gots to pay the price. Forget about adding biscuit malt. Spend the extra dollar and get the real thing. That is why we homebrew. Bud can't do it but we can!
Along the same lines, has anyone around here tried lightly roasting some domestic 2-row to get a pale ale malt similar to MO? I've seen info on roasting/toasting pale malt to get crystal, munich, vienna etc. (for example, http://oz.craftbrewer.org/Library/Methods/Sanders/roasting.shtml) but I was wondering if putting some domestic 2-row in the oven at say 80-90°C would impart the added flavors that we look for from the MO?
Along the same lines, has anyone around here tried lightly roasting some domestic 2-row to get a pale ale malt similar to MO? I've seen info on roasting/toasting pale malt to get crystal, munich, vienna etc. (for example, http://oz.craftbrewer.org/Library/Methods/Sanders/roasting.shtml) but I was wondering if putting some domestic 2-row in the oven at say 80-90°C would impart the added flavors that we look for from the MO?
Thats a good question Greg.. I wonder how long you would need to roast it?
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