Originally Posted by CBBaron
Have you tried the Briess Pale Ale malt (not the Briess Pale malt)?
Just wondering because its description sounds just like most descriptions of MO.
I have seen Victory and/or Munich used to help get some more MO like flavors. I think the Munich helps increase the maltiness and Victory the biscuit/toast like flavors. I don't think there is any ideal substitute but some combination discussed here should make a good English style beer.
To my understanding MO is exclusively grown and malted in UK. It "should" be cheaper there. However I don't find it excessively expensive here. It was $62 for a 55# bag at the LHBS recently. They had 2-row for about $55. Because of shipping costs its not much cheaper ordering it from any where else.
I guess it is time to do a SMASH with MO and Briess Pale Ale to see how they compare. I would just need to find some testers with a good palette to compare the 2.
I may be Gnome-y, but I believe that there are only:
2-row base malt
Briess Malt & Ingredients Co.: Base Malts
Pale Ale malt
Briess Malt & Ingredients Co.: High Temp Kilned Malts
Organic 2-Row and Organic Pale Ale malt
Briess Malt & Ingredients Co.: Organic Brewing Ingredients
My price for briess Pale Ale is significantly cheaper, but a little more for MO, at my LHBS.
Changes in my procurement regimen there have led me to look to North Country Malt. I believe you are correct in the common use of Munich and Vienna to flavor up standard domestic base grains.