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Old 05-04-2011, 01:44 PM   #1
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Default toasted 2 row subbing for MO?

so i'm going to make an esb to unload some challenger, but i dont have MO. i used BM's recipe as a guideline and saw that he has roughly 20% (toasted @ 350 for 10-15 min i think) toasted 2 row in his grist with the rest being 2 row. whats everyones experience with this? i dont have any MO to compare it will but i'm going give it a shot regardless.

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Old 05-04-2011, 01:57 PM   #2
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If you toast- make sure the grain IS NOT CRACKED already....Maris Otter and two-row are similar although it tends to have a cleaner sweet slightly nutty flavor. Your beers still gonna be damn good with just two row but slightly different. The gravity contribution of the MO is slightly higher than 2 row as well so adjust accordingly

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Old 05-04-2011, 02:01 PM   #3
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If you toast- make sure the grain IS NOT CRACKED already....Maris Otter and two-row are similar although it tends to have a cleaner sweet slightly nutty flavor. Your beers still gonna be damn good with just two row but slightly different. The gravity contribution of the MO is slightly higher than 2 row as well so adjust accordingly
i'm one of those bulk grain horders so its certainly not crushed im going to toast it a few days ahead and keep it in a sealed bag-i saw someone on here doing that so i figured why not... not sure if that helps lock in the toast?

i think i'll brew it again shortly after and not toast and come back with the differences.
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Old 05-04-2011, 02:28 PM   #4
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I'm not too sure what that does either other than preventing it from absorbing moisture and flavors....post how things go

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Old 05-04-2011, 02:59 PM   #5
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You won't get the same flavor as MO with toasted malt, though it will add a nice biscuity, warm character to the beer - especially at 20% of the grist! I used to toast malt a lot and found 20 min at 350F gives a wonderful cheddar goldfish toasty/nutty quality without the cheesiness. You want to let the grain sit for about a week in a paper bag to allow some of the harsh aromatics to dissipate. I've never heard of putting toasted grain in a sealed bag... adding freshly toasted grain to a beer without aging is a good way to get off flavors.

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Old 05-04-2011, 03:35 PM   #6
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I'm not too sure what that does either other than preventing it from absorbing moisture and flavors....post how things go
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You won't get the same flavor as MO with toasted malt, though it will add a nice biscuity, warm character to the beer - especially at 20% of the grist! I used to toast malt a lot and found 20 min at 350F gives a wonderful cheddar goldfish toasty/nutty quality without the cheesiness. You want to let the grain sit for about a week in a paper bag to allow some of the harsh aromatics to dissipate. I've never heard of putting toasted grain in a sealed bag... adding freshly toasted grain to a beer without aging is a good way to get off flavors.
ok, that makes sense... i'll toast it tonight and brew it up next week.

i was going to add about 6-8 oz of amber malt, think thats not neccessary with the toasting of 2 row? i know it won't take the place of MO, just hoping it will help combined with a higher mash temp and a touch of c-pils to get some good backbone.

for comparison purposes maybe i'll skip the amber so i get a clearer idea of what i get from the toasting. should be fun.
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