[Joe Sr.]

I love MO and use a lot of it.  I brew a lot of English style ales and its perfect for that.

I have to agree that it's style dependent, though.  Experimentation is great, but I wouldn't use it to replace Pils malt.  I also don't think I'd use it if I was going for an American ale, but it could work.

Warm and fuzzy = mold.

[kramerog]

Looks like what I said is controverisal.  I'll see if I can find a cite for what I said.

[kramerog]

So I misstated the info, but what I said is somewhat correct.  From Lewis and Young's Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.   

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[hopfenundmalz]

So I misstated the info, but what I said is somewhat correct.  From Lewis and Young's Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.   

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That is interesting, I had to go and get my copy of Lewis and read that section. I wonder what some of today's UK malts would measure at.

That also makes me wonder about the homebrewers that mash MO at 158F for more body. I need to read chapter 10 again, and Chapter 13 - I got bogged down at chapter 11.

[dcb]

Boy, this thread got my attention. I brewed a porter 11 days ago with Maris Otter comprising 78% of the grain bill.  I mashed at 158F because I wanted more body.   I'm using WY 1028 and it's been sitting at 19C the whole time, which should attenuate at about 75% on average.  My OG was 1.059, and I drew a sample just  which measured to 1.022, or about 62%.

It's going to be interesting to see how this finishes.  It never occurred to me that MO would be any different than Yankee 2 row except for the taste.  Still so much to learn...

[kramerog]

Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

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[rjharper]

I love MO in my English ales. I just brewed an English IPA this weekend with the recipe below. It's gone from 1.058 to 1.011 in 4 days at 64F using S-04. No problem with beta fed attenuation here. Dry hopping and going on nitro this weekend.

20lbs     Maris Otter
1lb 8oz  Wheat
1lb        Biscuit
1lb        C-40
8oz       C-120
3oz       Challenger @ 60mins
8oz       Fuggle @ 0mins
4oz       EKG @ DH
Safale S-04

Mash @ 149 for 90 mins

1.058 OG
1.011 FG
50 IBUs

[hopfenundmalz]

Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

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Exactly what I was alluding to. If you look at the historic recipes that Ron Pattinson has published, there is often some NA malt in there too. That would help conversion.