BeerBorg

mashani wrote:I love MO. That said, I honestly think you would notice the MO more in a more simple beer like a Bitter. When it comes to porters and stouts, yes it's great, but the specialty grains kind of whomp on the extra goodness the MO brings, so I don't think the MO is "necessary" as such. But that said, if I had MO I'd use it. I just wouldn't necessarily go buy it if I had something else already just to make a porter or stout.

The way I look at it. I would rather take a really good ingredient and enhance it, than take a mediocre ingredient and rely on the specialties to compensate for it.

Interesting thread, and since I'm going to be brewing this next weekend, I've got a lot to consider.

I think I will go with MO as the base malt. If all things are equal, what's the harm, and if it enhances the style, then so much the better.

I may consider a bit of rye in the grist, but only as a tweak, rather than a signature, if that makes sense. It's a 2.5G batch, so I can't see using more than 0.25# of rye, at least to start with. I don't even know if my LHBS carries chocolate rye.

This has been a really good thread, and thanks to all who contributed their opinions. Great discussion here!

Instead of rye you might want to think about oatmeal. Oatmeal stouts are rather common. It is supposed to give the stout a nice creamy mouthfeel.

^ +1