Maris Otter Malt (vs 2-Row)

[farmbrewernw]

Makes me think Ed's Haus Pale Ale could be tasty with Marris Otter, my wife and I love the malty/biscuity brews.

 

[ChemE]

ChemE...Where are you at in Illinois? There is a great source for Bulk grains in the St. Louis area. 55# sacks of Maris Otter go for around $.69/lb. Base malts are only sold by the 55# sack though. Specialty grains are available in 5/10/20# quantities. Let me know if you need the contact info.

Chambana is a 2.5 hour drive from St. Louis so the savings of $0.12/lb would be consumed many times over in gas. Although, I could probably concoct a reason to drive down there for work. Would you mind PM'ing me the contact info?

On another note I'm very pleased to see how popular MO malt is and especially all the comments that it is people's only base malt. Makes me feel much better about brewing with it as my base malt especially given that I can get it locally so cheaply.

 

[hammacks]

Does anyone know how Briess Pale Ale Malt compares to regular 2-row and MO? I bought a 50# bag thinking it was base 2-row.

I do know it is slightly kilned and has a less enzymes than 2-row, and has a SG of only 1.034. Briess also describes it as malty.

http://www.briess.com/pdf/Malthouse...ale Ale Malt WK/PIS BREW Pale Ale Malt WK.pdf

I was wondering where its malty characteristics lie in comparison to MO.

 

[northernlad]

I found this thread searching for MO discussions. I bottled my first AG batch last night. It was a MO Citra SMaSH. I was shocked at the big flavor MO has. Definatley biscuity and tasty.I am anxious to see how it turns out after some time in a bottle.

 

[TimBrewz]

That is a great deal on MO. To me there is a big difference between MO and American 2-row. MO has a fuller taste that is slightly biscuit-like. For my beers, if its an American style, I use American 2-Row, for English styles, MO. A blend of the two is very nice for a little complexity in something like a lighter ale or APA.

 

[goose1873]

Is MO good for dark german beers or munich?

 

[Bob]

I wouldn't use MO in a German beer, dark or otherwise. The flavor is "bready", "crackery", instead of the solid, obvious malt you need. If you're looking for a malt-forward German style beer, opt instead for Vienna or Munich as your base malt, or a mix of either and Pils malt.

Cheers!

Bob

 

[MacGruber]

I'm about to use MO for a SMaSH recipe. 12# of MO and 2 oz of Hallertauer. I'm figuring an oz for 60 min., .5oz for 30, .5oz for flameout. I'm really looking forward to making this! I've never made a "simple" beer before and this should be perfect for the end of summer/transition into fall beers.

 

[Aschecte]

It's all about profile and how neurotic you want to get.... as stated above Marris otter is a uk base grain that has a bit more malty biscuity taste. Depending on the style you are brewing this may or may not be appropriate you have to decide as the brewer what flavor profile best suits your taste and style description. As far as the date of packaging you are golden that is fine at 1.5 months old I buy alot of weyermanns pils and I know that has a shelf life of 18 months. Good luck on your first all grain let us know how it turns out.

P.s. Barleywine is beer ..... the beer of the Gods.

 

[azscoob]

Brought back from the dead twice!

 

[madbaldman]

Damned if you do, damned if you don't. If you ask a question that was answered two years ago, you get reminded (by Revvy) that search comes first. If you necro-post you get called for that too. You guys are a tough crowd.

 

[jafo28]

I use MO for my base for everything.

Since this thread has been resurrected I might as well quote something from the first page, only because i love MO, and currently have too much of it in grain form and not beer form.

 

[Stevo2569]

Since this thread has been resurrected I might as well quote something from the first page, only because i love MO, and currently have too much of it in grain form and not beer form.

+1 I love MO. I just went through 1 sack and just purchased another wishing I had got 2.

 

[Aschecte]

I would desrerve for revvy to say something DAMN I need to start looking at the op date.

 

[SkiSoloII]

You might try Golden Promise as well. It's not as biscuity, but it has a nice malty backbone. However, it does dough-ball on you easier.

Has there been a thread on likely short supplies of british pale-malt grains?


Dave

 

[vmaxinid]

Can you substitute Marris Otter with Pale Ale Malt.

that is the question ;P


https://www.homebrewtalk.com/f39/two-row-pale-malt-same-thing-325970/index3.html#post4053856

 

[ChemE]

Holy crap! Well since this thread has been resurrected not once not twice but thrice I suppose I'll come back to update it since I started it. MO is the best grain ever; bar none. I have used it as my base malt for the past four years in all sorts of American and British styles and I am hooked on the biscuity goodness that flows forth from that sack. Once the 10# ran out I replaced it with two #55 sacks from a local group buy. I'm still able to get it for $0.80/lb through the group buys. Maybe one day I'll brew an APA with some 2-row but I don't feel any burning desire to do so when MO is so cheap and delicious.

EDIT: I forgot to mention that I've done a MO fuggle SMaSH (special bitter OG) that was amazing after six months in the bottle and later a MO EKG SMaSH barleywine (1.120 OG!) aged off on french oak chips soaked in bourbon that is to die for.