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Old 10-31-2010, 05:46 AM   #11
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Maris Otter has more of a biscuit flavor. Like others said, for a light beer like a Lager it may not be the way to go but I prefer it in IPA's and even some Blondes although you have to watch and make sure it doesn't get to dark. It's good for a fuller malt flavor.


Primary~ Empty

Secondary~ Mosaic IPA


Ransack Port Oak Aged RIS

Blood Orange Hefe

Bonne Nuit Saison

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Old 11-01-2010, 12:43 AM   #12
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Originally Posted by Rottnme View Post
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!
Dont have it in front of me so Im not 100% it is in this one but check out Ray Daniels book "Designing Great Beers". Im pretty sure there is a whole chapter dedicated to just different grains and their characteristics.
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Old 12-13-2012, 02:49 AM   #13
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Wow this thread is perfect cause I am in the same boat!

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