Which Base Malt...

[Pelikan]

Where did you order from? Every place I've looked at for bulk, the shipping made it unfavorable...

Austin Homebrew, my man. The order was over 100 pounds and still $6.99.

 

[ChemE]

I'm surprised no one said either Belgian Pils or Pale malts. Although I've used all of the malts that have been listed, I can't help but mention the higher diastatic power of Belgian pale compared with MO. Plus, it's well-modified so converts easily in a single infusion mash. Very flexible base malt that works well in a wide range of styles.

BeerSmith thinks MO kills Belgian pale in diastatic power; 120 vs 60 Lintner. Nothing is hotter than American 6-row though which clocks in a 150 Lintner. Very useful for converting big portions of specialty grist.

 

[goodbyebluesky82]

I'm curious.... is MO what gives an english ale like Fuller's ESB that toasty grainy flavor? Oh god that is beautiful flavor I've never found in any american beer.

I love american micros for their hoppy flavors, but dang I love english ales (what little I've sampled) for more complex malt flavors. Does MO, or Golden Promise have something to do with that?

 

[Reverend JC]

Maris Otter is malted differently from American 2-row and has some different properties.

It is floor malted as opposed to in a kiln. it is still 2-row. This different malting process is what gives it a more complex flavor profile as opposed to american 2-row.

 

[Whisler85]

Maris Otter does provide a toasty graininess to english styles

I think that MO can be always used instead of american two row- unless you are not into malt flavors and would rather make a hoppy beer against a clean background- not my thing, i prefer balance

Oh, and goodbyebluesky- try Shipyard Export or Ringwood Old Thumper- they are made in Maine and will definitely satisfy your craving for a good, malty American beer (they are british-style, though)

 

[Pelikan]

I'm curious.... is MO what gives an english ale like Fuller's ESB that toasty grainy flavor?

I sure hope not. The Fuller's ESB I had on tap at my local lounge tasted like absolute funk.

 

[flyangler18]

I sure hope not. The Fuller's ESB I had on tap at my local lounge tasted like absolute funk.

I'd blame the lines. Fuller's ESB is pure liquid gold.

If you enjoy English styles as you've alluded to in the past, you are already well accustomed to English pale malts.

Have you taken my advice about tasting the malted grain that you current have in your inventory?

 

[Pelikan]

I'd blame the lines. Fuller's ESB is pure liquid gold.

If you enjoy English styles as you've alluded to in the past, you are already well accustomed to English pale malts.

Have you taken my advice about tasting the malted grain that you current have in your inventory?

I'm waiting for my order to come in. The stuff I have now is vac-bagged.

 

[Denny]

Hmmm. I'm moving to partial mash/all-grain, and am trying to choose a base malt. I'd really prefer to order just one type in a bulk sack, but I'm not opposed to getting multiples. Maris Otter sounds appealing, but then 2-row seems to be the better all-around malt.

Any suggestions?

Just to put on my pedantic hat for a minute, MO IS 2 row. Almost all barley we use for brewing is 2 row. MO is a variety of 2 row. Beyond variety, malt is also referred to by how much it's kilned. Most domestic base malt is 2 row pale malt. Pils malt is a bit lighter than pale, and pale ale malt is a bit darker.

 

[Pelikan]

Just to put on my pedantic hat for a minute, MO IS 2 row. Almost all barley we use for brewing is 2 row. MO is a variety of 2 row. Beyond variety, malt is also referred to by how much it's kilned. Most domestic base malt is 2 row pale malt. Pils malt is a bit lighter than pale, and pale ale malt is a bit darker.

Thanks for stating the [fairly] obvious.

...in brewing parlance, or at least HBT parlance, 2-row refers to the American 2-row pale malt (and the techniques and cultivars used therein), while Maris Otter refers to the English 2-row pale malt (and the techniques and cultivars used therein). Highlighting the fact that they're both 2-row -- or indeed, reducing brewing malts down to a basic, physiological trait of the plant they came from -- is akin to saying "Young's Double Chocolate and Guiness are both stouts, end of story."

(Donning my own pedantic hat...) Maris Otter is such a unique strain that the malt carries its name. In other words, "Maris Otter" is not the name of a town or company, but the specific variety of barley used in its production. It's also floor malted, as opposed to kilned. These characteristics amount to a product that is notably different when compared to other 2-rows, or malts in general -- which is why I asked the original question.

 

[Denny]

Thanks for stating the [fairly] obvious.

...in brewing parlance, or at least HBT parlance, 2-row refers to the American 2-row pale malt (and the techniques and cultivars used therein), while Maris Otter refers to the English 2-row pale malt (and the techniques and cultivars used therein). Highlighting the fact that they're both 2-row -- or, indeed, reducing brewing malts down to a basic, physiological aspect of the plant they came from -- is akin to saying "Young's Double Chocolate and Guiness are both stouts, end of story."

(Putting on my own pedantic hat...) Maris Otter is such a unique strain that the malt carries its name. "Maris Otter" is not the name of a town or company, but the specific variety of barley used in its production. It's also floor malted, as opposed to kilned. All these things amount to a product that is notably different when compared to other 2-rows, or other malts in general -- which is why I asked the original question.

Yep, not to mention that had I read through the whole thread I would have seen someone else already posted the same info.

 

[Pelikan]

Yep, not to mention that had I read through the whole thread I would have seen someone else already posted the same info.

Word