Author Topic: how are you using maris otter?  (Read 7297 times)

Offline sparkleberry

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how are you using maris otter?
« on: July 02, 2012, 12:24:35 AM »
I've been working on a pale ale recipe with half american two row and half maris otter.

i like this combination so far.  the hops shine through but not without a very nice malty taste.  everything seems to balance out.  though i'm still working on the recipe.  using amarillo and centennial and dry hopping with those two and simcoe. 

how do you like maris otter and how are you using it?  anyone using it entirely for an american pale?

cheers.

ryan
cheers.

rpl
apertureales

Offline Pinski

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Re: how are you using maris otter?
« Reply #1 on: July 02, 2012, 01:18:35 AM »
I really like the 50/50 maris otter/2-row combo. 
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Offline bluesman

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Re: how are you using maris otter?
« Reply #2 on: July 02, 2012, 04:27:24 AM »
I really like the 50/50 maris otter/2-row combo.

+1

I use this combo quite often with my IPA recipe.
Ron Price

Offline davidgzach

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Re: how are you using maris otter?
« Reply #3 on: July 02, 2012, 05:03:08 AM »
I really like the 50/50 maris otter/2-row combo.

+1

I use this combo quite often with my IPA recipe.

Me too....
Dave Zach

Offline majorvices

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how are you using maris otter?
« Reply #4 on: July 02, 2012, 05:27:17 AM »
+3 - except I use pilsner because it is what I have on hand. I do enjoy all MO in my English style beers though.
Keith Y.

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Offline tomsawyer

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Re: how are you using maris otter?
« Reply #5 on: July 02, 2012, 06:20:39 AM »
I use MO in my house bitter.  I've tried it 100% in a couple of APAs but it seemed out of place.  Honestly I don't think an APA needs that character, standard domestic 2-row plus crystal plus a little Victory gives me all the background malt character I'm looking for.

You've got a nice hop combo there.  I'm just about out of Simcoe, hopefully the crop will be good and we can grab some more this fall.
Lennie
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Offline jmcamerlengo

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Re: how are you using maris otter?
« Reply #6 on: July 02, 2012, 07:23:13 AM »
I use it at a rate of 10-20% in most beers I use domestic 2 row as the base malt. I use it at a rate of 100% of the base malt for my english style beers. Its great stuff. Recently discovered I like Crisp better than Muntons both in terms of flavor and lautering. The Muntons never seems to lauter as efficiently as the Crisp.
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Offline tomsawyer

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Re: how are you using maris otter?
« Reply #7 on: July 02, 2012, 08:26:38 AM »
I like Thomas Fawcett but there was a problem with the crop last year so last time I ordered I got Bairds as a sub.  It seems pretty tasty too.

I could see 10% in an APA.  I just find it personally pleasing to use country-specific ingredients for beer styles.
Lennie
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Offline dbeechum

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Re: how are you using maris otter?
« Reply #8 on: July 02, 2012, 08:41:23 AM »
I use MO all over the place, but I'll n'th the 50/50 mix of Pale/MO as my bog standard for PA/IPA/DIPA. Been doing that for about a decade and it turns out from listening to Mitch Steele's talk at NHC on Historical IPA, that's a technique used by British brewers to replicate the famed Burton White Malt that's hard to come by these days. (Although the Brits tend to use 50/50 MO and Pils)
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Offline tomsawyer

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Re: how are you using maris otter?
« Reply #9 on: July 02, 2012, 08:57:58 AM »
I can see it in a British IPA, but I don't find the graham cracker character to complement the citrus and pine of a West Coast IPA.
Lennie
Hannibal, MO

Offline saintpierre

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Re: how are you using maris otter?
« Reply #10 on: July 02, 2012, 09:09:18 AM »
I just made a 100% MO American Amber with a touch of Carapils, C-40 and Victory.  Mashed around 152 and used lots of late hops (centennial, cascade, columbus & willamette).   Based on BeerTools I targeted about 25 IBUs for bittering (magnum).  The beer had a higher attenuation (78%) and I don't get any graham cracker coming through. 

This beer is awesome! I will definately me blending MO in as a base malt more often.
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Offline redbeerman

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Re: how are you using maris otter?
« Reply #11 on: July 02, 2012, 09:33:48 AM »
I use MO in all my IPAs and ambers.  Varying the mash temp gives me the fermentabilty and flavors I desire for the differnet styles.
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Offline roguejim

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Re: how are you using maris otter?
« Reply #12 on: July 02, 2012, 10:30:43 AM »
Fred Bonjour's Late Hopped Amarillo (APA) is all MO based.

Offline kylekohlmorgen

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Re: how are you using maris otter?
« Reply #13 on: July 05, 2012, 07:15:31 PM »
I say try 100% in a pale ale and, if the malt character is out of balance for your liking, scale it back to 75/25, then 50/50.

I love using 100% in my hoppy beers, but in IPAs I really like the grainy flavor from American 2-row. Its also cheaper, if you're buying in bulk!
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Offline dzlater

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Re: how are you using maris otter?
« Reply #14 on: July 07, 2012, 03:30:48 AM »
This site has a lot of historical British recipes.
http://www.unholymess.com/blog/lets-brew
Many of them mix the MO, with other base malts.
A lot of them use American 6 row.
Dan S. from NJ