Maris Otter vs Pale 2-Row

[plankbr]

Hi all,

I'm just curious what the differences are between the two and if interchanging them would affect the outcome of a stout.

Thanks.

 

[geckholm]

It's a bit nutty in flavor. I use it in my IPAs and my Stouts as a preference, I feel it gives the beer a little more complexity than two-row.

 

[Hammy71]

In a stout I doubt you'll be able to tell the difference. I use Hugh Baird which is sorta halfway between 2-row and MO. If I'm making a lighter beer I will cut back on the cystal malts to compensate for the color/taste of the Hugh Baird.

 

[DoWBrewer]

I really like Maris Otter as a malt. I think it makes beers maltier and more robust. I like it with hoppy beers because it brings good balance (my IIPA is all MO). It is a great choice for stouts or any other malty beer. I used to brew with a lot of Munich and have mostly replaced Munich with MO in my recipes. Don't get me wrong they are not the same, but I have started buying whole sacks of grain and I don't want a sack of Munich.

 

[duboman]

Maris definitely has a nutty, biscuit-y, bready feel and it is also a floor malted grain in smaller batches in most cases and as mentioned can add a nice complexity to the beer

 

[drainbamage]

I used some Maris Otter in a pale ale a few months ago and liked it, but I think it'd be overpowered in a stout.

 

[plankbr]

OK. So i think I'm going to go with this as the final recipe for my stout:
Title: All American Cherry Stout
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.057
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.074
Final Gravity: 1.019
ABV (standard): 7.32%
IBU (tinseth): 26.72
SRM (morey): 40

FERMENTABLES:
9.5 lb - American - Pale 2-Row (67.9%)
1 lb - American - Caramel / Crystal 90L (7.1%)
1 lb - American - Roasted Barley (7.1%)
1 lb - Flaked Oats (7.1%)
0.75 lb - American - Chocolate (5.4%)
0.5 lb - American - Carapils (Dextrine Malt) (3.6%)
0.25 lb - American - Black Malt (1.8%)

HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 26.72

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

NOTES:
Mash: 4.4 gallons @ 167* (1 Hour)

Sparge: 4.3 gallons @ 170* (10 min)

Boil: 60 minutes

7.5 oz. DME for 1/2 gallon yeast starter.

Rack to secondary with 10 lbs. cherries. Age three weeks. Prime with corn sugar, bottle and condition for three weeks or more.