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Old 05-23-2012, 11:28 PM   #1
MacGruber
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Default Maris Otter in???

I've been reading a lot of posts that praise MO. I decided to experiment and have an American Hefeweizen fermenting that used 5 lbs of it so I'm curious how it will turn out. What beers/styles do you find it to be the best in and why?

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Old 05-23-2012, 11:35 PM   #2
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I'm gonna follow this thread. I made a nut brown w MO. It wasn't my favorite. Would love to see other options - because like you said, it gets really good comments!

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Old 05-23-2012, 11:59 PM   #3
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Maris Otter forms the backbone of all my English beers. It's got a nice bready, almost biscuity flavor that plays well with crystal malts and less attenuative yeasts. I also love it on its own in American pales and IPAS too.

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Old 05-24-2012, 12:10 AM   #4
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MO is my primary base malt. I always use it for English, Irish, and Scottish beers (though Golden Promise is also great). I also love it in American pales and IPAs like daksin. Other styles it is great in: Porters, Stouts (though it gets kind of lost), Brown ales, Ambers. I'm actually surprised that Coohang didn't like it in the nut brown (or maybe just the recipe???). I think it is fantastic in browns, particularly nut browns.

What I don't use it for: wheat beers (usually use pils), light Belgians (use pils), and lighter American styles (blondes, cream ales). The nutty/biscuity flavor doesn't work as well in those, and MO is darker than normal 2-row/pale malt.

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Old 05-24-2012, 12:12 AM   #5
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I tried it in a pale and wasn't a fan.

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Old 05-24-2012, 12:47 AM   #6
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Quote:
Originally Posted by TimpanogosSlim View Post
I tried it in a pale and wasn't a fan.
Out of curiosity, what did you not like about it? The malty/nuttiness? Biscuity character? It definitely doesn't produce a "crisp" APA, but adds an almost English/ESB character IMO.
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Old 05-24-2012, 12:58 AM   #7
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Quote:
Originally Posted by cyclonite

Out of curiosity, what did you not like about it? The malty/nuttiness? Biscuity character? It definitely doesn't produce a "crisp" APA, but adds an almost English/ESB character IMO.
Biscuity flavor was too prominent perhaps. I lack adequate experience and vocabulary to describe it i guess. I liked the same recipe better with american 2row. "Happy wife pale ale" fwiw.
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Old 05-24-2012, 12:58 AM   #8
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I'm trying a big IPA tomorrow with 17lbs of MO in the bill tomorrow, can't wait to see how it turns out!

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Old 05-24-2012, 01:34 AM   #9
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I just tasted a SMASH I brewed with maris otter. I'm a big fan. It provided a very solid stage upon which the Amarillo hops could dance. It was big enough to have its own flavor profile, but subtle enough to allow the hops to shine. It's malty and delicious.

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Old 05-24-2012, 01:44 AM   #10
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It makes a tremendous ESB. Also, great brown ales.

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