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Old 05-25-2010, 05:00 PM   #1
Gilbey
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Jun 2005
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What difference will I find in using maris otter vs domestic pale malt in a pale ale?

Alan

 
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Old 05-25-2010, 05:03 PM   #2
WAdamC
 
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Bigger malt flavor and a tad darker.

 
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Old 05-25-2010, 05:05 PM   #3
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I'm wondering the same thing. So, in the interest of science, I have some of Yooper's House Pale Ale (with Maris Otter) sitting where I won't drink it yet, and the exact same recipe (with domestic two row) in primary right now.

In about a month, I'll be able to compare them side-by-side.
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Old 05-26-2010, 03:33 AM   #4
oldschool
 
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I did a SMaSH a while back with MO. I think it has some biscuit like qualities to it. Possibly even a little toasted but not much. I've found that some hops blend with it better than others. I will be trying some simpson's golden promise this week. probably tomorrow.

 
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Old 05-26-2010, 04:20 AM   #5
giligson
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Its as different from most North American 2-row as that is from Pilsen.
Just chew on some grains and you will get a sense of the contrast.
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Old 05-30-2010, 08:16 AM   #6
yellow70cooper
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Apr 2007
Japan
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I can say that I used to use MO inplace of american 2 row in all my recipes until I discovered Golden Promise. I have a house SMaSH that I keep on that is Golden Promise and Cascade all I can say is that it is like enjoying a good single malt Scotch with carbonation.. Absolutely fantastic..

 
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Old 06-01-2010, 03:28 PM   #7
chs9
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Socorro, NM
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I have to ask - what does SMaSH stand for?

 
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Old 06-01-2010, 03:29 PM   #8
BuonAnno
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Mar 2010
Downingtown, PA
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Quote:
Originally Posted by chs9 View Post
I have to ask - what does SMaSH stand for?
Single Malt and Single Hop.
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Old 06-02-2010, 12:18 AM   #9
paulthefermenter
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Aug 2009
Mansfield, oh
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I dig Maris otter, used it for and english barley wine last July.(just now coming into its own)

We did a partigyle, capping the mash with dark roasted grains (chocolate malt maybe?) to make a brown ale from the second runnings. This was one of my favorite beers yet to drink. The character of the base malt really showed through, even in second runnings.

Sweet, carmelish, roasty. The Defiinition of malty.

Would I use it exclusively? Only if I wanted only to brew British styles.

Every malt has its place.

 
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Old 06-02-2010, 01:28 AM   #10
benko
 
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Apart from the flavor characteristics already discussed, I've found that I get about 5% better efficiency with MO. It makes sense, since the potential yield for MO is higher than American 2-row. Also, MO is more prone to dough balls when adding your strike water, but they go away fairly easily.

 
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