[pgattie]

I'm brewing my first Russian Imperial Stout this week. Trying to decide between two recipes. First one uses American 2-row (which I have) and the second uses Maris Otter. Most recipes I've seen use Maris Otter. Has anyone used 2-row for this style and had good results?

[garc_mall]

If it isn't going to make a flavor difference (With that much RB, what would?), I use standard american 2-row for most things. I only really use MO in my english style beers (Bitters, EPA) and GP in my Scottish beer. Other than that, it is American 2-row, with some munich for some toastyness. I have also heard that some victory can add that MO-like biscuityness.

[HoosierBrew]

If it isn't going to make a flavor difference (With that much RB, what would?), I use standard american 2-row for most things. I only really use MO in my english style beers (Bitters, EPA) and GP in my Scottish beer. Other than that, it is American 2-row, with some munich for some toastyness. I have also heard that some victory can add that MO-like biscuityness.

+1.  Under all the roasted barley, black patent, chocolate, and crystal, I think the MO gets mostly buried.  I made my last one with pale ale malt. I love MO for British styles where it is more apparent and worth the added $$.  +1 to Victory (or Biscuit).

[Joe Sr.]

Agree with everything said above.  I love MO and prefer it in beers without darker malts so that the flavor can shine through.

For something like a RIS I think 2-row should be fine.

Of course, you won't go wrong with MO it's just that you're unlikely to get any real flavor benefit from it and it does cost a bit more.

[kylekohlmorgen]

I like to add in about 30% Munich I or II to boost the base malt flavors without adding unfermentable sugar.

IMO Munich makes a difference, but MO does not (in a RIS). Barleywine? Whole 'nother story

[erockrph]

I like to add in about 30% Munich I or II to boost the base malt flavors without adding unfermentable sugar.

IMO Munich makes a difference, but MO does not (in a RIS). Barleywine? Whole 'nother story

I know I've used 2-row and MO interchangably in my Roast Porter and can't really pick out the difference. In something less roasty like a Brown Ale you'd probably be able to pick it out, but not in a RIS.

And agreed on the Munich. It works very nicely in a big, roasty beer.

[HoosierBrew]

I like to add in about 30% Munich I or II to boost the base malt flavors without adding unfermentable sugar.

IMO Munich makes a difference, but MO does not (in a RIS). Barleywine? Whole 'nother story

I know I've used 2-row and MO interchangably in my Roast Porter and can't really pick out the difference. In something less roasty like a Brown Ale you'd probably be able to pick it out, but not in a RIS.

And agreed on the Munich. It works very nicely in a big, roasty beer.

I use MO in British Brown Ale recipes and it's definitely noticeable there.  I just don't use it in anything more roasty. Big +1 to Munich in porters and stouts. Really balances the roast character well.

[garc_mall]

I like to add in about 30% Munich I or II to boost the base malt flavors without adding unfermentable sugar.

IMO Munich makes a difference, but MO does not (in a RIS). Barleywine? Whole 'nother story

I know I've used 2-row and MO interchangably in my Roast Porter and can't really pick out the difference. In something less roasty like a Brown Ale you'd probably be able to pick it out, but not in a RIS.

And agreed on the Munich. It works very nicely in a big, roasty beer.

I use MO in British Brown Ale recipes and it's definitely noticeable there.  I just don't use it in anything more roasty. Big +1 to Munich in porters and stouts. Really balances the roast character well.

I put Munich in everything, so I think Munich works in any beer, roasty or not.