Crisp MO vs Crisp pale

I have another thread that isn't quite clarifying this up in my recipe. Is Crisp MO different than Crisp Pale malt? Or are they essentially the same thing and should I just use one instead of splitting the 2?

BumpBump

Crisp is the malting company from the UK. They still practice traditional floor malting of barley for Maris Otter malt. I do not think floor malting is used for Pale Ale malt, but I may be wrong on that.

For brewing purposes, Maris Otter has more color (3 - 4 degrees Lovibond) compared to pale malt (2.5 - 3.5 degrees Lovibond). Maris Otter also has a maximum moisture content of 2.8% compared to Pale Ale malt's maximum of 3% moisture which can result in a higher potential gravity at larger volumes when using Maris Otter (not really applicable for homebrew scale).

Maris Otter is the variety of barley. It is an agriculturally lower yielding variety, which is reflected by the higher price. Pale Ale malt is made from multiple varieties of barley (Brewers Supply Group website lists Optic and Fanfare as recent examples).

Ultimately, the biggest difference will be flavor and mouthfeel.

Maris Otter is a specific strain of barley. When you buy Maris Otter malt you will get the same flavor profile. Crisp Pale malt will be from different strains of barley. http://www.midwestsupplies.com/pale-malt-crisp.html You may not notice the difference but a well seasoned judge would.

Perfect. That's pretty much what I was looking for. Thanks!!

They are different:

Crisp Maris Otter

Crisp Pale Ale

The biggest difference is that Maris Otter is a unique Barley variety with a bit more flavor vs regular Pale malts. Depending on the recipes and brew methods, the difference may not be taste-able.