Griffsta

Recipes 

I have a recipe that calls for about 8 lbs of 2-row. It is a scaled down version of the Thunderstruck Pumpkin Ale posted by Yuri http://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/

I have about 5 lbs of US 2 row, and about 6 of Maris Otter. Can I just mix and match these? I have read that Maris Otter is a superior malt and can be used in place of the 2-row, but my beer tasting palate isnt refined enough to taste the difference yet.

Should I just go get 3 more pounds of the 2 row? Should I just add 3 lbs of the maris otter to make up the difference? Or, should I try to use more of the maris otter because it is a better product (from what I have read....)

I know that a recipe has certain ingredients for a reason, but is what I have read about maris otter right? Can I ALWAYS use it in place of 2 row for a better brew?

Is there any reason I shouldnt mix these at all?

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GRIFFIN'S GROGGERY

PRIMARY 1 -
PRIMARY 2 -
SECONDARY 1 -
KEG 1 - Griff's Amarillo Pale Ale
KEG 2 - Christmas in Ireland Stout
KEG 3 - Bee Cave Hefewiezen
KEG 4 - Orange Honey Hefeweizen
KEG 5 - Dead Guy Clone
BOTTLED - SNPA Clone

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Old Frothingslosh, the pale stale ale with the foam on the bottom, brewed from hippity-hops on the banks for the Upper Crudney in Lower Slobbovia.

Synovia

Recipes 

I don't know that Maris Otter is superior, it is different though. Its probably ffine for what you're trying to do.

Austinhomebrew

Recipes 

It will work fine. It has a different flavor and is double the lovibond but it is a base grain so it would work fine.

BlindLemonLars

Recipes 

As Synovia said, it's not really fair or accurate to call one or the other superior. They are just different. I like Maris Otter in my English ales, I think it gives them a little more body and doesn't attenuate quite as much. It's also a touch darker.

Domestic 2 row has substantially more diastatic power than MO, something to keep in mind if you're adding a lot of unmalted adjuncts. (Flaked corn/barley/oats, rice, etc.)

In most recipes, I think either will work just fine.

Griffsta

Recipes 

Thank you for the correction on that. I had a feeling that what I read may have been a little BS, and more of an opinion. I just want to verify that I can 1) mix these two without any weird tastes, and 2) would the Maris Otter be good in this recipe (using it for about 1/2 the base malt)

__________________
_____________________________________________
GRIFFIN'S GROGGERY

PRIMARY 1 -
PRIMARY 2 -
SECONDARY 1 -
KEG 1 - Griff's Amarillo Pale Ale
KEG 2 - Christmas in Ireland Stout
KEG 3 - Bee Cave Hefewiezen
KEG 4 - Orange Honey Hefeweizen
KEG 5 - Dead Guy Clone
BOTTLED - SNPA Clone

_____________________________________________
Old Frothingslosh, the pale stale ale with the foam on the bottom, brewed from hippity-hops on the banks for the Upper Crudney in Lower Slobbovia.

Yunus

Recipes 

I use MO in place of 2 Row on many recipes and mostly it turns out fine. MO provides a more robust noticeable flavor to me. The only time I wouldnt use it would be on something like a light lager or other very light flavored beer.

Rottnme

Recipes 

Awesome thread, good topic and perfect timing. My brewing partner and I were just debating this last week but I had yet to dig into it and begin to research it.

On that note, can anyone help me with a good reference guide as to grains and thier properties. I'm just starting to get into all grain and I'm finding that I'm spending a lot of time searching to find what grain does what and why is there any good references that are realtively in depth that can be used for this? Thanks!

NuclearRich

Recipes 

http://www.homebrewtalk.com/f12/ingredient-guides-redux-107308/

which includes this:
http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

which I like a lot

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Kegged - Amber Ale
Bottled - 30th birthday barleywine, Mulberry Wit, Citra vs Nelson Saison (corked and caged!), Doppelbock with and without oak, caramel quad, caramel gingerbread quad
Bottle conditioning - vanilla porter/scotch oak porter/vanilla scotch oak porter

Cogito Ergo Doleo

"rdwhahb"

winvarin

Recipes 

They're both base malts. Just remember. You're the brewer, so you can do anything you want. That's the best part about this hobby ... lifestyle ... obsession.

You will make beer either way. Don't be afraid to try something different just because you're not exactly sure how it will turn out. You might be pleasantly surprised with the results. Or you might wind up with something you only serve your in-laws. I figure it's a win either way.

UnDeadly

Recipes 

I just made a strong ale that used half 2-row and half MO, turned out great. I think it is one more thing you can change up to add a few little different notes to the malt profile.

There were a whole buncha' other goodies in there, and the ale tastes like really good coffee cake