Post Number: 391
Posted From: 184.108.40.206
|Posted on Monday, August 29, 2005 - 10:38 pm: ||
How does it compare to american 2-row malt? All the lhbs have is Munten's marris otter. I know you all say it's not as good, but I'm stuck with it now. I've heard it's maltier. Maltier on the sweet side(body) or malty on the grainy side? I don't really know how to explain the flavor I'm thinking of. Anyway I'm trying to formulate a recipe and I don't want to add too much crystal malts for fear of too sweet beer. I know the mash temp will have some effect, but just wondering in general what everyone's experiences are with this malt. I hope someone can make some sense of this question. It seems like I remember someone here last year brewing an All maris otter beer.
Post Number: 1739
Posted From: 220.127.116.11
|Posted on Monday, August 29, 2005 - 11:20 pm: ||
Randy, you've got it backwards, the MO is superior to the normal us 2-row. It's difficult to explain taste in writing, but it's a more full-bodied malty flavor. I just did a 100% MO beer (yesterday), no crystal, but that's a taste preference.
Use it the same as us 2-row, but expect ~10% higher efficiency. Brew on!
Post Number: 3362
Posted From: 18.104.22.168
|Posted on Tuesday, August 30, 2005 - 12:05 am: ||
I wouldn't say Maris Otter fits all styles, but it certainly would be my preferred base malt for many English ales. It is more flavorful than domestic two-row malt.
I may have been the one who posted the all-Maris Otter recipe. As I mentioned in another thread, a friend brewed it this summer and said it was a big hit at a party.
Summer Blonde (BA)
A ProMash Recipe Report
BJCP Style and Style Guidelines
06-B Light Hybrid Beer, Blonde Ale
Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 7.50
Anticipated OG: 1.0418 Plato: 10.42
Anticipated SRM: 4.0
Anticipated IBU: 20.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 65 Minutes
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5 %
% Amount Name Origin Potential SRM
100.0 7.50 lbs. Pale Ale Malt (2 Row) Great Britain 1.0390 3
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
1.25 oz. Crystal Pellet 3.25 16.0 60 min.
0.50 oz. Crystal Pellet 3.25 4.5 25 min.
0.25 oz. Crystal Pellet 3.25 0.4 3 min.
Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Wyeast 1318 London Ale III
Mash Type: Single Step
Grain Lbs: 7.50
Water Qts: 9.38 - Before Additional Infusions
Water Gal: 2.34 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 2.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Adjust mash pH with calcium chloride if water is somewhat alkaline.
Post Number: 229
Posted From: 22.214.171.124
|Posted on Tuesday, August 30, 2005 - 12:06 am: ||
Randy, I feel as if my beers have a little more body when I use MO. I use Crisp floor malted by the way. Some of the professional brewers I have talked with really like the Crisp malt as well, but feel that it is really expensive. On a homebrew scale who cares right. The big flavor difference between Muntons MO/AM 2-Row/Crisp MO is when you actually taste the malts side by side. I have tasted all 3 side by side and I prefered the Crisp MO to the other two malts. Muntons is ok, but I think that it is not quite as hand crafted as the Crisp malts. Interestinly enough, I lived not far from the malting facility that does Muntons. Newmarket is known for its horse racing. I wonder if the Muntons Co. sells any grains to the horse racing stud farms and if this reflects the quality of their product compared to Crisp.
Post Number: 393
Posted From: 126.96.36.199
|Posted on Tuesday, August 30, 2005 - 01:16 am: ||
Thanks everyone. I may do an all MO recipe just to find out what it's like. I never stick to a specific style when brewing, and I've never tried Spalt hops either, so maybe it will be an all MO and Spalt recipe. Kill two birds, one stone. Also, to make my post clearer, I meant that I heard Munton's MO was not as good as Crisp, Fawcett, or whatever the other maltster was.
Post Number: 1740
Posted From: 188.8.131.52
|Posted on Tuesday, August 30, 2005 - 02:13 am: ||
hugh baird. dah, upon rerereading I understand now.
not sure I've ever done a 2 ingredient allgrain batch, interesting (1malt+1hop).
Post Number: 394
Posted From: 184.108.40.206
|Posted on Tuesday, August 30, 2005 - 03:44 am: ||
I saw a brown ale recipe a while back in byo mag. that calls for maris otter. I might brew it instead, a good brown ale don't sound too bad right now.
Post Number: 745
Posted From: 220.127.116.11
|Posted on Tuesday, August 30, 2005 - 06:23 pm: ||
The main difference between Munton's and Crisp and some others is that Munton's is not floor malted. I often hear of the superiority of floor malting, but I've never compared directly.
While I would not be able to argue about the difference, which one is "better" is almost certainly up to the beholder. I used Munton's when my LHBS stocked it. Now I use Crisp or Gleneagle (or whatever it is).
MO malt with about 10% honey malt from Canada makes a fantastic English bitter, IMO.
Post Number: 444
Posted From: 18.104.22.168
|Posted on Wednesday, August 31, 2005 - 02:40 pm: ||
There is a difference.
I've used the crisp before and it is my favorite 2row malt for, bitters, scotch, scotish, pale, IPA, brown, stout, Irish reds, porter, you name it.
I have a bag of Thomas Fawcett MO now and although its good (I brewed a few beers with it) and better than briess 2 row, its still not as good as crisp.
I can only relate that it tastes less malty and has less body? Thats my impression anyway, spend more money and buy the crisp I say.........
Post Number: 1287
Posted From: 22.214.171.124
|Posted on Wednesday, August 31, 2005 - 02:55 pm: ||
I was always under the impression that floor malting didn't neccesarily mean a superior product but was more consistant from 'batch' to 'batch'.
Beestons was the other floor malting that I recall had excellent MO.
Post Number: 3597
Posted From: 126.96.36.199
|Posted on Wednesday, August 31, 2005 - 03:02 pm: ||
Thanks, Steinhauer. A 90% MO/10% honey malt bitter has just been added to my September brewing schedule!
Post Number: 1744
Posted From: 188.8.131.52
|Posted on Wednesday, August 31, 2005 - 03:44 pm: ||
I must be overly sensitive to that gambrinus honey malt, 'cause 10% in any beer (for me) would become lawn fertilizer (after being used for cooking brats & potroast). That stuff is just insipid to me. You 'may' want to try less than 10%...
Post Number: 3599
Posted From: 184.108.40.206
|Posted on Wednesday, August 31, 2005 - 03:52 pm: ||
HH, I would agree that 10% honey malt in a regular beer would be too much, but I am thinking that in a 1.037 bitter, it might be just the ticket. I am a self-admitted world's suckiest low gravity brewer, the reason being that most of my low gravity beers are watery. I'm thinking that 6 lbs. of M.O. and a half pound of honey malt, balanced with about 30-35 IBUs of Challenger/EKG, femrented with the WLP Essex yeast (I have a vial bought back in January that is unused), might make for a tasty fall session beer.
Post Number: 1745
Posted From: 220.127.116.11
|Posted on Wednesday, August 31, 2005 - 03:58 pm: ||
Actually, I find it even more noticeable in a 'lighter' brew, go figure. Yer under 8%, go fer it.
Post Number: 112
Posted From: 18.104.22.168
|Posted on Wednesday, August 31, 2005 - 04:22 pm: ||
Hey Chumley...I just wandered into the low G Bitter with my last batch. I used some honey malt and S04 dry yeast (at 60 degrees). It's a little too sweet for my taste, so I'm going to add some of Hoptech's Alpha extract to 1 of the kegs. I'll let you know how it works. BTHW, Dan at Hoptech is great to work with, and ships out fast. NA, just a happy customer.