Base Malts

[hopbrad]

i have access to buy the following malts from a brewery.

Crisp Finest Marris Otter Ale Malt (UK)
Rahr Premium Pilsner Malt (US)
Weyermann Pilsner Malt (GER)
Chateau Pilsen Malt (BELGIUM)

No specialty malts yet. But i can get unmalted wheat from the market.

Looking for a few suggestions -

1. For an American Pale Ale / IPA Recipe with no specialty malts. Any suggestions on the Malt Bill?
I am thinking 1/2 Rahr pils, 1/2 Crisp MO. any unmalted wheat? is there a percentage i can stay under and not do a cereal mash?

2. For a wheat/summer ale. Would 1/2 pils and 1/2 unmalted wheat with a cereal mash give me a decent Wit or american wheat? would adding some marris otter be ok or out of style?

 

[dkennedy]

1. I'd leave the wheat out of it, and instead toast some 2 row in your oven to make approximate caramel/crystal (for color). MO will give a nuttier/breadier flavor than the straight two row (Pilsner). I love it, not strictly to style for an American IPA but if you're brewing it for you+yours, who cares?

2. Certainly should. I'd leave the MO out of it, personally, but it wouldn't kill your beer (I'd keep it towards a low percentage of your bill though, unless you want a nutty wheat). Kinda depends on your yeast options.

 

[Rev2010]

1. As much as I LOVE Crisp Maris Otter and use it as a base over American 2-row mostly, if you're shooting for an "American" pale ale I think it's probably best to use American grains. I mean, when I make my English Ale I use English grains, not American. Of course, you can still manage and come out with a great beer either way, just personal preference.

2. Unfortunately I've never used unmalted wheat but 50/50 is a perfect percentage for both styles.


Rev.

 

[hopbrad]

great idea on toasting some.
ive read alot of positive reviews of Maris Otter. it will be my first time using it. guess its time for some experimenting!

 

[z-bob]

I would use one of the pilsner malts (and a lot of it), probably the US. And a long boil, 90 minutes or longer.

I've read that Brits often use 10% unmalted wheat flour in their beer, and they do single infusion mashes. So I'm going to try 90% Rahr pale ale malt and 10% white flour in my next brew just to see what happens.

 

[MaxStout]

That Maris Otter would make a nice SMaSH beer. It has enough flavor to stand on its own without the addition of other malts.

 

[badlee]

MO is THE best base malt for anything except lagers. You can use it in Everything, in fact a beer brewed with U.S. two row/pale and 10% crystal(60 and under) would be just
MO and no crystal due to it's wonderful flavour profile.

 

[C-Rider]

1. As much as I LOVE Crisp Maris Otter and use it as a base over American 2-row mostly, if you're shooting for an "American" pale ale I think it's probably best to use American grains. I mean, when I make my English Ale I use English grains, not American. Of course, you can still manage and come out with a great beer either way, just personal preference.

Rev.

I'm w/Rev on this. I use Maris Otter on all my English Ales, and good old Am 2 Row for American style ales. I even use Munich for my copying other national ales into "German" ales. Same goes w/yeast and hops.

 

[DU99]

i would go the Maris Otter..
briess 2 row diastatic power is about the best

 

[fredthecat]

I've read that Brits often use 10% unmalted wheat flour in their beer, and they do single infusion mashes. So I'm going to try 90% Rahr pale ale malt and 10% white flour in my next brew just to see what happens.

umm, i dont know where you heard that, but imho don't do that your next brew. maybe you meant 10% unmalted wheat? even that i've never heard of being particular to english beers??

 

[hopbrad]

ive had a SMASH that a buddy did with MO and Amarillo. Good, but didnt knock my socks off.

would 50% pils have enough to convert 50% unmalted wheat in a cereal mash?