Maris Otter vs Two Row - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Maris Otter vs Two Row

Reply
 
Thread Tools
Old 02-28-2008, 03:29 AM   #1
Fingers
HBT_SUPPORTER.png
 
Fingers's Avatar
Recipes 
 
Jan 2007
Lac du Bonnet, Manitoba
Posts: 4,217
Liked 46 Times on 37 Posts



I'm looking at brewing Orfy's SMaSH brew with Maris Otter and Fuggles. I got to thinking that since I live in Canada's bread basket, it's a lot cheaper for me to buy Canadian two row rather than Maris Otter or US two row so I started searching and reading. I looked through the sticky link at the links provided, the Wiki, and Google, but I couldn't find much comparing the different types as to what it would add or take away from the beer.

If this discussion has been had before, please post the link and I'll wander over and have a look. If not, how about we talk about how different a beer would be with just Maris Otter or just Canadian two row as the only malt?
__________________
If you can't fix it with a hammer, you've got an electrical problem.

 
Reply With Quote
Old 02-28-2008, 03:37 AM   #2
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


Marris Otter is a variety of barley that is malted to a slightly darker color, which gives it a biscuity, toasty flavor. American 2-row, which I'm assuming is similar to Canadian, has a much cleaner, neutral flavor profile. I would say that MO is quite important to a SMaSH recipe because it creates the complex malty flavor. But there is no reason not to use Canadian 2-row, the beer will probably have a cleaner malt profile, allowing the flavor of the hop to really come through like a pale ale.

 
Reply With Quote
Old 02-28-2008, 03:37 AM   #3
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


I personally feel that if you can brew a great beer with what you have available locally then go for it. Honestly with the way things are these days (not sure how it is up there, but here things are shifty in the economy atm) I feel it is better to do the best you can with what you can get locally. Maris Otter is indeed a great malt, possibly one of the best available. However, my suggestion would be not to try to replicate something using a Maris Otter, but to find what best suits the malt you have there.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 02-28-2008, 03:58 AM   #4
anderj
 
anderj's Avatar
Recipes 
 
Dec 2007
Boise, ID
Posts: 331
Liked 4 Times on 4 Posts


correct me if I am wrong but isn't maris otter one of the only traditional floor malted barleys around?
-ander

 
Reply With Quote
Old 02-28-2008, 04:14 AM   #5
SuperiorBrew
Recipes 
 
Aug 2007
Posts: 1,676
Liked 33 Times on 19 Posts


Warminster Maltings is the manufacturer of floor malted Marris Otter, there are a couple smaller English malters still doing floor malting I believe but I don't think their products are available to home brewers and they do not produce nearly as much.

http://www.warminster-malt.co.uk/marisotter.html


 
Reply With Quote
Old 02-28-2008, 04:24 AM   #6
Got Trub?
Recipes 
 
Apr 2007
Washington State
Posts: 1,538
Liked 10 Times on 8 Posts


Maris Otter is a cultivar of barley - a strain.
More important is the maltster - like Crisp or Warminster. They determine how the malted barley tastes.

If you want to make an English SMaSH brew then go with the MO as that will provide the expected maly backbone. If you want to make more of a NA Pale Ale then go with domestic 2 row. Even better do both and compare!

GT

 
Reply With Quote
Old 02-28-2008, 04:43 AM   #7
Spyk'd
HBT_SUPPORTER.png
 
Spyk'd's Avatar
Recipes 
 
May 2006
Waveland, MS
Posts: 1,074
Liked 28 Times on 21 Posts


Quote:
Originally Posted by anderj
correct me if I am wrong but isn't maris otter one of the only traditional floor malted barleys around?
-ander

Beware...floor malting=snail shells...maybe a big deal, maybe more protein...

You decide!


 
Reply With Quote
Old 02-28-2008, 04:51 AM   #8
Fingers
HBT_SUPPORTER.png
 
Fingers's Avatar
Recipes 
 
Jan 2007
Lac du Bonnet, Manitoba
Posts: 4,217
Liked 46 Times on 37 Posts


Quote:
Originally Posted by Iordz
Marris Otter is a variety of barley that is malted to a slightly darker color, which gives it a biscuity, toasty flavor. American 2-row, which I'm assuming is similar to Canadian, has a much cleaner, neutral flavor profile.
This is the kind of information I was looking for. A direct comparison of their properties.

I'm leaning doing the SMaSH brew just as Orfy posted because of the English Fuggles, but I may try one later with just a local variety. Apparently there is a strain of hops that is indigenous to an area about two hours away from me. I can't remember the variety but it might be cool to see if it's appropriate for a SMaSH brew with local malted barley. There is a malt factory about an hour away. With the hops shortage we may all find ourselves experiementing with hops we haven't used before.
__________________
If you can't fix it with a hammer, you've got an electrical problem.

 
Reply With Quote
Old 02-28-2008, 01:46 PM   #9
CBBaron
 
CBBaron's Avatar
Recipes 
 
Feb 2007
Cleveland
Posts: 2,786
Liked 11 Times on 8 Posts


American 2-row barley (I believe Canadian malts are considered north American) malt is very lightly kilned and has a very neutral flavor. English 2-row is more darkly kilned and Maris Otter barley has more flavor than typical barleys. This results in a more malty and biscuity flavor from those malts.

I'm guessing if you do a SMaSH with American 2-row you will end up with a beer where the malt flavors just about disappear. This is an American lager or Blonde ale type beer.

You can approximate the flavor contribution of Maris Otter by adding some Victory, Biscuit, and/or Munich malt to the beer. You should be able to find at least one of these from you local maltster.

Craig

 
Reply With Quote
Old 02-28-2008, 02:02 PM   #10
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts


Since I started about 14 months ago, I haven't touched 2-row. My house malt is exclusively MO. It's a little more expensive, but I really notice a difference in the malts---I like the maltiness of MO. I've also used Munich & Pilsner as base malts as required, but never 2-row.

I'd second what was said above: just using 2-row will give you a very different beer than just using MO. Either buy just enough MO for the recipe, or supplement with biscuit or victory like cbbaron says.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maris Otter DME jescholler Extract Brewing 12 06-10-2009 11:12 PM
Maris Otter big supper Recipes/Ingredients 2 03-07-2008 06:02 PM
Maris Otter uses? Onescalerguy Recipes/Ingredients 13 11-08-2007 07:16 PM
Best Maris Otter? mward Recipes/Ingredients 12 08-19-2007 05:10 PM
8.75 lbs Maris Otter LME david_42 Extract Brewing 5 12-14-2005 03:52 AM


Forum Jump