Since going all grain I've been using Marris Otter in my English style and bigger beers. But every time I mash it (between 150 & 158) I get a lower OG. Recently I brewed 2 pale ales, and English and an American. I kept the grain bills exactly the same but replaced 40% of the base grain in the English with Marris Otter. I mashed them at the same temp but the OG of the English was 1.043 and the American was 1.05. Is this normal?
Marris Otter = lower OG?
- Thread starter JDFlow
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mugzz819
Well-Known Member
I use a marris otter quite a bit and never noticed this problem. Is there a chance the crush is different than your other grains and that is causing the problem? Maybe you got it milled somewhere new? Also, how long are you mashing?
Redbeard5289
Well-Known Member
I noticed the opposite when I would use Maris Otter from my LHBS. My OG were always at least 4 points higher than if I had used US Base Malt...
Redbeard5289
Redbeard5289
HolyKrausenBatman
Well-Known Member
I had a low efficiency problem with Marris Otter on my last brew with it. I was half expecting it, as the malt has a funny look to it, like the shoots were coming out when it was malted. I think this is what's known as "Over Germination". If this were the case, then the amount of malt extract the grains would be capable of would be lower. I have my own mill and settings have not been changed, and my next brew went just fine with my standard two row. Did your malt look funny by any chance? Does anyone know if there are any geometrical difference that Marris has that would require adjustment to my mill before using?
I've never noticed any difference in efficiency/extract with MO vs other pale malts. Just a guess, but where are you getting your malt? Perhaps the LHBS doesn't turn it over enough and the malt is getting old?
It's possible, but doubtful. It's a pretty busy LHBS. I've never been the only customer in the shop.
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