Loving Marris Otter - Yum!!!

[Willy]

In case you haven't tried it yet, Marris Otter is a wonderful and unique base malt option. I find that many recipes improve by swapping out for pale ale for Marris Otter to improve taste, a mild malt infusion and also more body. For instance - recipe calls for 8 lbs Pale Malt... I might go 5 pale, 3 Marris Otter or maybe 6, 2. Or?

Marris Otter works really nice as an ingredient for nut brown or brown ale. Stout too.

Give Marris Otter a try if you haven't. It opens up a whole new barrel of flavor options.

 

[Steveruch]

Which maris otter?
I'm going through a bag of Crisp #19 floor malted m o that is fantastic; better than any other m o that I've tried.

 

[Willy]

Which maris otter?
I'm going through a bag of Crisp #19 floor malted m o that is fantastic; better than any other m o that I've tried.

I have been using Bairds (from Ritebrew) and also Simpsons (from howdy Brewer I think) . Both excellent.

Where did you get the crisp #19?

 

[Steveruch]

I have been using Bairds (from Ritebrew) and also Simpsons (from howdy Brewer I think) . Both excellent.

Where did you get the crisp #19?

As part of a group buy with my local homebrew club piggybacked with a local brewpub's order.

 

[Broken Crow]

 

[worlddivides]

Marris Otter has been one of my favorite base malts since I first used it as a base malt for a stout I made where I specifically wanted it to be really malty. Admittedly, even though it was the base malt, it also included a bunch of flavors from chocolate, Blackprinz (or in a later version Carafa Special Type 3), crystal 120, and roasted barley, but even so, it had a very clear malty backbone that I really liked. I later tried it in a West Coast IPA (using the Best of Both Worlds yeast blend) and a hazelnut brown ale.

 

[bike2brew]

View attachment 850223

I figured I am like the only brewer who has not used Maris Otter as a base malt yet. Have it on the list as I work my way through the other alternatives.

 

[hout17]

I figured I am like the only brewer who has not used Maris Otter as a base malt yet. Have it on the list as I work my way through the other alternatives.

Yeah, definitely give it a go. Love it for my English ales.

Also, give Chevallier Malt a try too. It's good on it's own in English ales.

 

[bike2brew]

Yes, I have also Chevalier on my list as a legacy malt as I am taken with trying to brew pre-prohibition styles once I get my production process dialed in.

 

[Agent]

I figured I am like the only brewer who has not used Maris Otter as a base malt yet. Have it on the list as I work my way through the other alternatives.

You arent totally alone. I went better than 8-10 years before I finally splurged on MO.

And now I've found a sack lasts forever when you're whipping up mild after mild.

 

[Miraculix]

Yeah, definitely give it a go. Love it for my English ales.

Also, give Chevallier Malt a try too. It's good on it's own in English ales.

It can be very good and it can be very bad. I've had both results. Not quite sure yet if it was the vintage or the process that was the reason for the big difference.

 

[hout17]

You arent totally alone. I went better than 8-10 years before I finally splurged on MO.

And now I've found a sack lasts forever when you're whipping up mild after mild.

Milds have bitters have stolen my heart over the years .

 

[hout17]

It can be very good and it can be very bad. I've had both results. Not quite sure yet if it was the vintage or the process that was the reason for the big difference.

The malt I had must have been good. This is interesting hopefully I don't get any bad tasting Chevallier Malt. Sounds like I'll be purchasing small quantities just to be safe. Thanks for the info!

 

[Willy]

I figured I am like the only brewer who has not used Maris Otter as a base malt yet. Have it on the list as I work my way through the other alternatives.

Once you get a taste of Marris Otter ... Kinda like tomato basil and garlic... You will be hooked. Wonderful flavor, body, and feel

 

[Kris.J]

I've been using Simpson's Golden Promise as my base malt for everything the past year, I really like it.
I've used Marris Otter in the past, good stuff too.

 

[HM-2]

Warminster floor malted MO is the absolute pinnacle of base malt for British style beers. It has this truly exceptional roasted hazelnut character that nothing else matches IMO.

I prefer GP as a base malt only in American style IPAs, of both the hazy and clear types, and then usually cut 50/50 with Pilsner as the base malt.

I've had mostly good experiences with Chevallier so far.

 

[BongoYodeler]

Warminster floor malted MO is the absolute pinnacle of base malt for British style beers. It has this truly exceptional roasted hazelnut character that nothing else matches IMO.

I prefer GP as a base malt only in American style IPAs, of both the hazy and clear types, and then usually cut 50/50 with Pilsner as the base malt.

I've had mostly good experiences with Chevallier so far.

I assumed the Warminster MO isn't available in the States, but I googled it anyway. Turns out is is available over here. Now I want to try it!!

 

[day_trippr]

I prefer GP as a base malt only in American style IPAs, of both the hazy and clear types, and then usually cut 50/50 with Pilsner as the base malt.

That's exactly what I've been doing for the last four+ years. Simpson's GP and Weyermann Pilsner is a tasty combination that keeps the beer color very light gold - which I greatly prefer for my hazies...

Cheers!

 

[HM-2]

That's exactly what I've been doing for the last four+ years. Simpson's GP and Weyermann Pilsner is a tasty combination that keeps the beer color very light gold - which I greatly prefer for my hazies...

Cheers!

The same right down to the maltster! Though right now I'm using Warminster Czech Style lager malt instead of Weyermann as it was cheap...

 

[BrewerofBeers]

No doubt MO is on another level. It's like a specialty malt for the whole beer. But try special roasted, honey malt, special b, abbey, aromatic, biscuit, etc. You can unleash the flavor with combos.

 

[Willy]

No doubt MO is on another level. It's like a specialty malt for the whole beer. But try special roasted, honey malt, special b, abbey, aromatic, biscuit, etc. You can unleash the flavor with combos.

I have tried most of those. I think victory malt is on my list to try soon. Any experience with Victory malt?

 

[scrap iron]

I've used a few different MO brands and like them all. For years I've used them in Bitters, Stouts and Porters with great results. The past couple of years I have been using Golden Promise in the Bitters with great results too. Now a days I go with GP in the Bitters and MO in the darker beers. Willy, you might check out Simpson's Golden Promise Too.

 

[Willy]

I've used a few different MO brands and like them all. For years I've used them in Bitters, Stouts and Porters with great results. The past couple of years I have been using Golden Promise in the bitters with great results too. Now a days I go with GP in the Bitters and MO in the darker beers. Willy, you might check out Simpson's Golden Promise Too.

On my list. Really like Simpsons and Baird .

Also on my list... I am going to visit a kinda local malt house about 45 minutes away. Going get some bags of base malt and haul them in the back, free postage? Ha

 

[Closet Fermenter]

On my list. Really like Simpsons and Baird .

Also on my list... I am going to visit a kinda local malt house about 45 minutes away. Going get some bags of base malt and haul them in the back, free postage? Ha

Yessir! I’m just south of you, and over the state line and yet, about 45 minutes away from the place you are likely talking about. I cross over the line and the river to buy my maris otter there by the sack for my Irish Dry Stout. Have a 10 gallon batch perking away with Voss right now!

It’s so nice being able to ferment in the South without having to switch out frozen jugs in my temp twister rig. Now, I actually have to put a heat wrap around the fermenter to keep it warm enough!

 

[bike2brew]

I have tried most of those. I think victory malt is on my list to try soon. Any experience with Victory malt?

I have used Victory in my Amber ale. It has a nice contribution to malt sweetness. Previously used at too high percentage, but now @14% to allow more expression from the Munich.

 

[Willy]

Yessir! I’m just south of you, and over the state line and yet, about 45 minutes away from the place you are likely talking about. I cross over the line and the river to buy my maris otter there by the sack for my Irish Dry Stout. Have a 10 gallon batch perking away with Voss right now!

It’s so nice being able to ferment in the South without having to switch out frozen jugs in my temp twister rig. Now, I actually have to put a heat wrap around the fermenter to keep it warm enough!

Carolina Malt House in Cleveland NC? That is the one I was speaking of.

 

[Closet Fermenter]

Carolina Malt House in Cleveland NC? That is the one I was speaking of.

No. I didn’t even know about that one. I thought you were referring to the LHBS over in Belmont.

 

[Willy]

No. I didn’t even know about that one. I thought you were referring to the LHBS over in Belmont.

Nope... That place is an actual malt house, where they actually do the kilning, germination etc of the malt.

 

[Miraculix]

I bought a 25kg sack of mo and although I'm loving it in general, I'm getting a bit tired of it. I'm going to brew a nice American-ish lager-ish beer next with pilsner malt and imperial brown malt. That should do it. Next will be a mo bitter then.

 

[Willy]

I bought a 25kg sack of mo and although I'm loving it in general, I'm getting a bit tired of it. I'm going to brew a nice American-ish lager-ish beer next with pilsner malt and imperial brown malt. That should do it. Next will be a mo bitter then.

Making an imperial brown ale today - recipe includes 4 lbs of MO. (2 lbs brown, 3 lbs Pale ale, a little dash of Munich 8oz , caro 40 8 oz, chocolate 7 oz and coffee 2 oz)