[juggabrew303]

Any thoughts on victory malt with MO.  This is for an APA.  Is it worth using with MO or bump it up a bit?

95% MO
2.5 % carapils
2.5 % victory


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[HoosierBrew]

I wouldn't use it with MO personally. MO has a toasty, biscuity character on its own. Victory on top of that might give you more of that character than you wanted. If you do use it, I wouldn't use more than 3%. Just my $0.02  .


Edit - Just saw that you had 2.5% for the Victory. It's a judgement call. Either way would make a nice beer,but I just prefer to leave Biscuit or Victory out of MO beers.

[juggabrew303]

I wouldn't use it with MO personally. MO has a toasty, biscuity character on its own. Victory on top of that might give you more of that character than you wanted. If you do use it, I wouldn't use more than 3%. Just my $0.02  .

Yea that was my concern.  I'll drop it.  Any other malt you think would go well with MO I could add just to give a little more color and character.  Still keeping in mind for an APA


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[HoosierBrew]

I wouldn't use it with MO personally. MO has a toasty, biscuity character on its own. Victory on top of that might give you more of that character than you wanted. If you do use it, I wouldn't use more than 3%. Just my $0.02  .

Yea that was my concern.  I'll drop it.  Any other malt you think would go well with MO I could add just to give a little more color and character.  Still keeping in mind for an APA

English medium crystal like Simpson's is a natural, or even some C60 would work nicely. And your amount of Victory is small in your recipe. I just prefer MO without it - you might like it.

[neddles]

I think at the percentage you are using it, could be a nice accent. Kinda depends on your gravity too and how hoppy this APA will be. If its one of those bigger APA's around 1.056-1.062 it may be too much. But at 1.044-1.054 it may be a better accent. Also if your hopping the snot out of it then a lot of it will be lost anyways. I think MO could pair well with several of those mid range lovibond toasted malts including special roast, amber, brown, and even pale chocolate when used with restraint.

[dilluh98]

1% pale chocolate malt in a pale ale is a classic for English style bitters. It'll give you the color and just a hint of complexity to the MO base. My standard bitter is MO, torriffied wheat and that 1% pale chocolate. I don't see how Americanizing the hop schedule of that grist would make a bad beer.

Edit - I've made an APA with the above grist and a cascade heavy hop schedule. Delicious beer.