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Old 07-23-2012, 09:30 PM   #1
Mar 2012
guadalajara, mexico
Posts: 144
Liked 1 Times on 1 Posts

Hello, I want to brew a batcho of dry irish stout, but here in Mexico, Im not able to find maris otter, only briess 2-row brewers malt and pale malt. is it worth brewing a stout without maris otter?

Primary: Stone IPA
Secondary: Hefeweizen
Bottled: SNPA clone, Framboise ale

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Old 07-23-2012, 09:42 PM   #2
McGarnigle's Avatar
Jul 2008
Posts: 1,927
Liked 69 Times on 59 Posts

There's enough else going on with specialty grains for a stout that you may not even be able to tell the difference. Go ahead and use Briess 2-row.

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Old 07-23-2012, 09:42 PM   #3
JJL's Avatar
Feb 2010
, WI
Posts: 1,287
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Just use the 2 row pale malt. It's not kilned quite as much as maris otter, and the beer will turn out a little different than your recipe, but it will still make a good stout.

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Old 07-24-2012, 12:26 AM   #4
Mar 2011
Fraser, MI
Posts: 531
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Stouts are defined by their roasted grains, and yeast. If you have those taken care of, you will have a great stout.
You can always add a splash of crystal to get a bit of color and flavor back if you're really worried

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Old 07-24-2012, 01:14 AM   #5
Jun 2012
Great Falls, MT
Posts: 171
Liked 12 Times on 10 Posts

I absolutely love Maris as a base malt but you can make a perfectly good stout without it. Try something like this for a batch of dry stout:

8# 2 Row
.5# Caramel 80
.5# Roasted Barely
.75# Black Patent Malt
1oz Brewers Gold 60min
.5oz Williamette 20min

Irish Ale yeast (WLP 0004, Wyeast 1084 etc)

Bottles: SMaSH Maris/Citra, Munich Dunkel, Independence Day Imperial Stout, Cascadian Dark Ale, Surly Bender Clone
Kegs: Empty
Primary: LFA Lime
Secondary: Bells Two Heated clone

The Canning Room Brewery

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Old 07-24-2012, 01:30 AM   #6
Jan 2011
Philadelphia, PA
Posts: 166
Liked 2 Times on 2 Posts

If you are subbing for Maris Otter, consider going with the briess pale ale malt vs. briess 2-row brewers malt--they have some similar characteristics. Keep in mind that even more than color, fermentability and extract will vary between MO and Pale Ale malt. Check the spec sheet or plug it into some software if you haven't already.

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