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Old 10-20-2009, 10:47 AM   #1
Oct 2009
Long Island NY
Posts: 3

I've never brewed all grain using Maris Otter malt, I was thinking of using about 25% in a strong stout, is that a waste?, would it be better used in pale/bitter?, any suggestions on the style it would be appropriate is appreciated, Thanks, Nick

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Old 10-20-2009, 11:52 AM   #2
stale's Avatar
Mar 2007
Posts: 137

Well, don't know about everybody else but MO is usually what I buy for most of my base malt. I think it has a better overall flavour than regualr 2-row. Only occasionally will I substitute 2-row, usually when I run out of MO and I want to brew something before I can buy another bag of the MO. I've brewed pale ales, APA's, ESB's, stouts, and brown's. It does cost a bit more tho.
You should just take a few grains and chew them up, then do the same with your usual base. This can give you an idea of the differences in the flavour. I don't think you would be dissapointed or wasteful at all with the 25 % or even more in your stout.

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Old 10-20-2009, 12:26 PM   #3
SOB's Avatar
Dec 2006
Delaware, OH
Posts: 931
Liked 6 Times on 6 Posts

I also prefer the MO. Just use it like you would your base 2-row.
"So we were slammin' beers in the church parking lot..."

"I'm much too young to feel this damn old"

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Old 10-20-2009, 12:28 PM   #4
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts

If you are going to use it in any beer, just replace all of your base grain, especially in a stout.

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