chemist308

Recipes 

This one is a dumb question, yes. But what affect would using Maris Otter as the base malt in an American Ale have?

__________________
Primary Fermenter 1: Beer

Primary Fermenter 2: Empty

Secondary Fermenter: Empty

Bottled: ESB Stout

Drinking: Nothing

Fingers

Recipes 

Maris Otter is roasted a little darker than American two row so you would get a little more body and color.

__________________
If you can't fix it with a hammer, you've got an electrical problem.

ifishsum

Recipes 

I use Maris Otter as the base malt in almost all of my brews (PM), because it adds that extra flavor and character to the finished product that I really like. Try a batch with it and you may not go back to American 2-row.

__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber

tagz

Recipes 

What flavor does it impart? Are there any commercial brews that have a dominant MO flavor profile?

ifishsum

Recipes 

Pretty much any english style should use it as a base but it will usually be hopped differently as well so it may not really give you the whole picture. I think it's a fairly subtle difference and it's not going to make a totally different beer, it will just have a little more malt backbone to it.

Try it half and half with US 2 row if you want to ease in on it.

__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber