German brews using my sack of Maris Otter

[jaginger]

I'm a little new to AG and bought 55 lbs of MO thinking I'd start off heavy on the english browns and bitters. I've made one of each and liked them, but further research and a few more commercial samples made me realize I'm really more into German styles: alt, oktoberfest, and vienna lager to name a few.

I only brew every 6 weeks or so, so i've got a lot of english brews to get through before i buy another sack of base malt. If i want to use some MO in the German styles, where would it best be employed? I am guessing it's closest to Vienna malt -- will I be OK using it there?

How about for Munich or Pilsner?

 

[david_42]

If you're up for lagering, a Maibock would work. Maybe an Altbier.

 

[babalu87]

If you're up for lagering, a Maibock would work. Maybe an Altbier.

Something 50% MO and 50% Munich (with some Carafa for color) sounds good.

 

[jaginger]

Something 50% MO and 50% Munich (with some Carafa for color) sounds good.

Good idea -- throw in some Hallertau and a German ale yeast?

What would i get if i did 50% MO and 50% Vienna?

 

[fineexampl]

Just brew a German style with MO. It won't turn out badly.

 

[bwomp313]

Just brew a German style with MO. It won't turn out badly.

+1 to this

 

[markg388]

Post results when you do it too, that sounds tasty.

 

[babalu87]

Good idea -- throw in some Hallertau and a German ale yeast?

What would i get if i did 50% MO and 50% Vienna?

Something gross but I'm not a fan of Vienna