New Malt Syrup?

NB is offering Maris Otter Malt Syrup. Has anyone used this product? I looked to order and they are out of stock so someone has used it.... Is it different? If so, how. Describe difference in taste please. I am very interested.

unionrdr said:

It's an English style base malt that has to be mashed if using the grain. Said to have a rich flavor & is very forgiving. Used in anything from pale ales to IPA's,barleywines,porters,etc. Very popular.

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Malt syrup doesn't need to be mashed!


Maris Otter is a type of grain, primarily used in British Ales. Has a malty flavor and can reduce the need for some specialty grains. For American Pale Ales and Belgian beers it is not appropriate; might make an excellent beer though.

I made a best bitter based on Jamil's from Brewing Classic Styles recipe.

OG 1.046 calculated (actual 1.051- full volume boil - I guess I boiled off too much)

6# NB MO 73%
0.5# Aromatic malt 6%
0.5# Crystal 120 6%
0.25# Special roast 3%
1# Corn sugar 12% (not in JZ recipe - but subbed in - keeping OG the same to enhance fermentability)

34g EKG 60'
14g EKG 20'
14g EKG 1'
18g EKG dry hop - 5 days

It is AMAZING...such rich malt flavor - firm bittering, but I am most impressed with the MO quality from the syrup!

This is a new go-to beer.