Only one base malt left in the world.

If you had only one choice, what would you want it to be?

shutupjojo said:

If you had only one choice, what would you want it to be?

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American 2 row. I love MO, pils, Vienna, etc, but I love my pale ales (including ipas). Seems easier to replicate more malt flavor by adding specialty malt than to try to replicate 2row for pale ales.

6 row . . . I'm weird and I'd never worry about conversion again

American 2-row. It is the most flexible base malt, IMO. Plus, I am an IPA and pale ale lover.

Maris Otter....

Golden Promise

maris otter

2 row or MO. which ever was available

Pilsner malt all the way. I could always start with this and then use it to make other malts as well. A little toasting here, add some water and a little cooking there. Lots of potential

Maris Otter

Maris Otter. I'd sure miss 2-row and Vienna, but if I could make a good bitter, I could happily drink to the memories of the other base malts.

pjj2ba said:

pilsner malt all the way. I could always start with this and then use it to make other malts as well. A little toasting here, add some water and a little cooking there. Lots of potential

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+1

2-row american for me!

Maris Otter.

2-row. Kiln it a bit in the oven to come up with something more like maris otter (or even more for vienna or munich), or use it as is for paler beers.

You can make a decent english beer with 2-row, and a decent pilsner. But you cannot make a decent pilsner with maris otter, or a decent english beer with pils malt. Therefore, 2-row is more flexible.


Then again, I might be willing to sacrifice some entire styles altogether so that I can focus on specific styles that I like. So, I change my answer to Maris Otter

I brew bitter almost exclusively.....So it's gotta be Maris Otter for me.

Edit: This shoulda been a poll.

Can anyone imagine what BMC would taste like?

Mischief_Brewing said:

Can anyone imagine what BMC would taste like?

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It'd have flavor?
Also, my vote is for Marris Otter. all the way.

pjj2ba said:

Pilsner malt all the way. I could always start with this and then use it to make other malts as well. A little toasting here, add some water and a little cooking there. Lots of potential

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+2. I make more lagers and belgians than anything else anyway. And since we can choose I'll say Bohemian Pils malt.

North American 2-row pale. It's the chicken breast of malt.

Cheers,

Bob

SpanishCastleAle said:

+2. I make more lagers and belgians than anything else anyway. And since we can choose I'll say Bohemian Pils malt.

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+3
I don't know if I could live without Pilsner malt. You can always go darker by toasting it a bit. Its a lot harder to lighten a malt. Unless you count adding adjuncts.

Although I do love MO...