FWIW I use Marris Otter when I am brewing a beer that I feel the malt character is more important, stout, porter, brown ale, etc. For a beer where I feel the hops have the lead I just use 2 row. I keep both on hand but I can always get another sack of 2 row, MO I have to wait for a group buy and drive an hour to get.
Interesting... The LHBS owner suggested I use MO instead of 2 row (because he was out), but since this is going to be my first AG batch I don't want to change my recipe.
Maris Otter is simply WONDERFUL in a SMaSH recipe. Pair it up with EKG hops and you have something beyond words.
Maris Otter is simply WONDERFUL in a SMaSH recipe. Pair it up with EKG hops and you have something beyond words.
Is there a noticeable difference in say a brown/porter/stout that used MO over regular 2-row?
IMHO MO is wonderful in a session beer where the subtleties will shine through. I love it in a nice Bitter. A high gravity, a lot of roast, etc. what it adds will largely be eclipsed by everything else. Certainly not going to hurt, but in a large beer a little Biscuit or Victory malt will add much of the same quality.
I made a scotch ale with all MO and it was the best beer I've made. Next I plan on making a high gravity cherry stout. I'm going to use half MO and half 2 row for the base malt.
BTW, what does SMaSH stand for?
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