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Old 10-12-2012, 02:55 AM   #1
go_inbroke
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Sep 2011
Vandalia, Illinois
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NB is offering Maris Otter Malt Syrup. Has anyone used this product? I looked to order and they are out of stock so someone has used it.... Is it different? If so, how. Describe difference in taste please. I am very interested.

 
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Old 10-13-2012, 03:49 PM   #2
unionrdr
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It's an English style base malt that has to be mashed if using the grain. Said to have a rich flavor & is very forgiving. Used in anything from pale ales to IPA's,barleywines,porters,etc. Very popular.
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Old 10-14-2012, 01:46 AM   #3
Calder
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Quote:
Originally Posted by unionrdr View Post
It's an English style base malt that has to be mashed if using the grain. Said to have a rich flavor & is very forgiving. Used in anything from pale ales to IPA's,barleywines,porters,etc. Very popular.
Malt syrup doesn't need to be mashed!


Maris Otter is a type of grain, primarily used in British Ales. Has a malty flavor and can reduce the need for some specialty grains. For American Pale Ales and Belgian beers it is not appropriate; might make an excellent beer though.

 
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Old 10-14-2012, 01:46 PM   #4
unionrdr
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Yup,that's why I said if using the grain. I may just try the extract with a PM myself.
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Old 01-10-2013, 04:17 PM   #5
FlyDoctor
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I made a best bitter based on Jamil's from Brewing Classic Styles recipe.

OG 1.046 calculated (actual 1.051- full volume boil - I guess I boiled off too much)

6# NB MO 73%
0.5# Aromatic malt 6%
0.5# Crystal 120 6%
0.25# Special roast 3%
1# Corn sugar 12% (not in JZ recipe - but subbed in - keeping OG the same to enhance fermentability)

34g EKG 60'
14g EKG 20'
14g EKG 1'
18g EKG dry hop - 5 days

It is AMAZING...such rich malt flavor - firm bittering, but I am most impressed with the MO quality from the syrup!

This is a new go-to beer.

 
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