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Old 12-08-2010, 04:36 PM   #11
elkdog
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May 2007
Chapel Hill, North Carolina
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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.


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Old 12-08-2010, 04:50 PM   #12
Moe
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Sep 2009
Mid West USA
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Quote:
Originally Posted by pjj2ba View Post
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
+1


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Old 12-08-2010, 05:06 PM   #13
marnel
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Oct 2008
Hagerstown, MD
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2-row american for me!

 
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Old 12-08-2010, 05:13 PM   #14
starrfish
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Oct 2008
Florence, SC
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Maris Otter.
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Old 12-08-2010, 06:23 PM   #15
prosper
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Edmonton
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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

 
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Old 12-08-2010, 06:26 PM   #16
Laughing_Gnome_Invisible
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I brew bitter almost exclusively.....So it's gotta be Maris Otter for me.

Edit: This shoulda been a poll.

 
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Old 12-08-2010, 06:26 PM   #17
Mischief_Brewing
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Jan 2010
Montpelier, VT
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Can anyone imagine what BMC would taste like?

 
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Old 12-08-2010, 07:43 PM   #18
Freezeblade
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May 2008
Oakland, California
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Quote:
Originally Posted by Mischief_Brewing View Post
Can anyone imagine what BMC would taste like?
It'd have flavor?
Also, my vote is for Marris Otter. all the way.
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Old 12-08-2010, 08:17 PM   #19
SpanishCastleAle
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Central Florida
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Quote:
Originally Posted by pjj2ba View Post
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
+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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Old 12-08-2010, 09:05 PM   #20
Bob
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Christiansted, St Croix, USVI, US Virgin Islands
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North American 2-row pale. It's the chicken breast of malt.

Cheers,

Bob


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