I need to use 25 lbs of Maris Otter.

Banjo-guy · Post by **Banjo-guy** » Sun Dec 13, 2015 9:27 pm

I mistakenly ordered 25 lbs of milled Maris Otter. I really don't need more beer but I think I should brew a few batches in the next week before it gets too old.
I brew 2.5 gallon batches and think I could use 7#s for a typical beer.
I don't have a stout or porter in the pipeline. Can I have some suggestions for a good Stout or Porter using MO?
I have 5 gallons of an IPA on hand so that style is covered. What else should I brew? It might be good to have a beer that can age because I will have a lot of beer to drink.

Thanks. I am just hoping to get an idea that I wouldn't think of myself.

Post by **Beer-lord** » Sun Dec 13, 2015 9:34 pm

You can pretty much sub maris otter for 2 row in almost any recipe. MO is great, especially in British pales and stouts.
How about this simple one? I've never made this exact recipe but it pretty much follows the basics of stoutness (my made up word)
Dry Irish Stout
(5 gallons/19 L, all-grain)
OG = 1.040 FG = 1.008
IBU = 35 SRM = ~38 ABV = 4.1%

Ingredients

7.5 lbs. (3.4 kg) 2-row pale malt (preferably Maris Otter)
12 oz. (0.34 kg) roasted barley (400–500 °L)
2.0 oz. (57 kg) chocolate malt (300–400 °L)
1/2 tsp. baking soda (added to mash)
1 tsp. Irish moss
9.25 AAU Perle hops (bittering) (1.2 oz./33 g of 8% alpha acid)
Wyeast 1084 or White Labs WLP004
3/4 cup corn sugar (for bottling)

Step by Step

Bring 9 quarts (9 L) of water to 166 °F (74 °C) and mix in the malts and baking soda. The temperature should fall between 154–156 °F (68–69 °C). Hold mash for 60 minutes before sparging. Recirculate the wort until clear and then run off wort to the kettle. Once the top of the grain bed is covered by an inch of wort, begin sparging with 176 °F (80 °C) water. Collect 6 gallons (23 L) of wort. Bring wort to a boil, add hops and boil for 60 minutes. Add Irish moss 5 minutes before the end of boil. Cool wort to 70 °F (21 °C), aerate, pitch yeast and ferment at 70 °F (21 °C). Rack after 10 days and a second time in another 14 days. Then prime, bottle and hold 7 days before drinking.

Or you can google stout recipes and find many like this one. http://www.seriouseats.com/recipes/2011 ... ecipe.html

Gymrat · Post by **Gymrat** » Sun Dec 13, 2015 9:37 pm

Do you like Scottish ales? Those are all just Marris Otter with some caramel malt and an ounce or two of roasted barley for color. Get some kent golding hops or fuggles and only do a bittering charge. Only difference between a 60, 70, 80, shilling is the amount of base malt you use.

Gymrat · Post by **Gymrat** » Sun Dec 13, 2015 9:42 pm

In fact, a recipe called "Brown Eyed Girl" is a scottish ale that uses 9lbs of MO and 2 oz of black patent, 1 oz of Kent goldings. Use a British yeast for these. I like S04 in my Scottish and Scotch ales.

Gymrat · Post by **Gymrat** » Sun Dec 13, 2015 9:43 pm

Also you never did say if this grain is crushed. If not it will keep for a couple of years.

Banjo-guy · Post by **Banjo-guy** » Sun Dec 13, 2015 9:47 pm

Gymrat wrote:Also you never did say if this grain is crushed. If not it will keep for a couple of years.

It's crushed. I need to use it up.

Sent from my iPad using Tapatalk

HerbMeowing · Post by **HerbMeowing** » Sun Dec 13, 2015 9:47 pm

Perfect time of the year to brew a barleywine or an old stock ale for next year's winter warmer.
Takes care ~12# of MO in a 2.35G batch size (smaller batch size b/c my boil kettle's vol. = 5.5G and pre-boil vol. = 3.95G)

Otherwise ... agree with others who suggest using MO as a base malt for a pale or IPA.

Banjo-guy · Post by **Banjo-guy** » Sun Dec 13, 2015 9:54 pm

Gymrat wrote:Do you like Scottish ales? Those are all just Marris Otter with some caramel malt and an ounce or two of roasted barley for color. Get some kent golding hops or fuggles and only do a bittering charge. Only difference between a 60, 70, 80, shilling is the amount of base malt you use.

I'm not sure if I ever tried a Sottish Ale. I think I'll make it. I have everything on hand.

Beer Lord : Thanks for the Stout recipe. It seems like MO is good for a stout.

Sent from my iPad using Tapatalk

Banjo-guy · Post by **Banjo-guy** » Sun Dec 13, 2015 10:00 pm

HerbMeowing wrote:Perfect time of the year to brew a barleywine or an old stock ale for next year's winter warmer.
Takes care ~12# of MO in a 2.35G batch size (smaller batch size b/c my boil kettle's vol. = 5.5G and pre-boil vol. = 3.95G)

Otherwise ... agree with others who suggest using MO as a base malt for a pale or IPA.

The barleywine sounds like a great idea. I use a Zymatic and have a 9 lb grain limit. I could scale down

I do have a lot of hops that would make a nice IPA. It wouldn't be hard to give an IPA away. I don't think I'll have it ready for Christmas but if I force carb it might work.
Thanks for the ideas. I need together brewing!

Sent from my iPad using Tapatalk

mashani · Post by **mashani** » Mon Dec 14, 2015 12:21 am

Maris Otter is also great as a single malt in any type of Pale Ale or IPA (I know you said you have IPA, but it never huts to have more). Gives it a bit of character. Throw in a pinch of crystal or leave it out, either way it will be good. If you like English IPAs, one of those will hold up with long aging as they are more about bittering hops and flavor then American levels of finishing/aroma hops. Maris Otter, a bunch of EKG, and some flavorful English yeast and you've got good beer. Some fuggles if you like. Look at my Buggered Burton Ale recipe - it used 6.5# of Maris Otter in a 2.5 gallon batch.

Or any other kind of English beer. Any kind at all. You can't go wrong with it.

Heck, it would probably taste good in a dubbel. It's closer to Belgian Pale malt then regular 2-row. I'd use it in a dubbel if I had it. Or a quad.

Pudge · Post by **Pudge** » Mon Dec 14, 2015 5:34 am

MO is great for a SmAsH too. Great way to try out a new variety of hop or two.

John Sand · Post by **John Sand** » Mon Dec 14, 2015 8:52 am

Saint Patrick's Day is only three months off. It would be nice to have an Irish Red on hand...
Your crushed grain will be good for a couple of months if stored in tight containers.

Banjo-guy · Post by **Banjo-guy** » Mon Dec 14, 2015 9:52 am

I think I am going all British Isles for this malt.
1. Stout
2. Irish Red
3. English IPA

It seems like a good way to go with MO.

TonyKZ1 · Post by **TonyKZ1** » Mon Dec 14, 2015 2:11 pm

All of those sound good. Let us know how it turns out.

Dawg LB Steve · Post by **Dawg LB Steve** » Mon Dec 14, 2015 2:34 pm

3 good choices there Banjo!!!