BeerBorg

Im sure many have done it...you guys mind sharring your thoughts/ experiences and preference for blending 2 Row and Marris Otter. Im thinking about doing 50/50 for an IPA.

What are some beers you guys have done this with...Pale Ale, IPA, etc? I know Marris Otter will bring some extra character, maltiness and flavor I just like to hear others results from doing so

I do something similar to that for a base on several styles. ESBs, pale, IPA, and a lager for me. Either MO or Golden Promise works for me in this manner. I generally use english hops in my pales/ipas done in this fashion, fwiw.

MadBrewer wrote:Im sure many have done it...you guys mind sharring your thoughts/ experiences and preference for blending 2 Row and Marris Otter. Im thinking about doing 50/50 for an IPA.

What are some beers you guys have done this with...Pale Ale, IPA, etc? I know Marris Otter will bring some extra character, maltiness and flavor I just like to hear others results from doing so

Marris Otter is 'maltier' than 2-row, if that makes sense...

So, imagine a radio know with 2-row on the left and Marris Otter on the right....

As you dial it up from 2-row to MO, you go from American to English... Sort of...

Obviously, hop and yeast choices not withstanding...

Also, OG:FG play into this...

Does that help?

For pale ales and IPA ... I often use ~15% MO / GP and a touch of Aromatic to add a tad of malty character to an otherwise hop-forward ... beta-amylase centric concoction.

Glad to see you Herb!

I LOVE adding Marris Otter to my pale ales and IPA's. If I had to guess, I'm probably close to 80% 2 row and 20% Otter. Like Papa said, too much Otter and your getting into the English style. But I love the flavor profile it brings to American pale ales and IPA's when used at the right mix. I think it adds a nice maltyness to them without being to sweet.

BlackDuck wrote:I LOVE adding Marris Otter to my pale ales and IPA's...I think it adds a nice maltyness to them without being to sweet.

Why not just use some pale ale malt?

The_Professor wrote:

BlackDuck wrote:I LOVE adding Marris Otter to my pale ales and IPA's...I think it adds a nice maltyness to them without being to sweet.

Why not just use some pale ale malt?

Cause my LHBS doesn't carry that stuff for some reason.

BlackDuck wrote:Cause my LHBS doesn't carry that stuff for some reason.

Ah, yes, mine doesn't either. And if you ask for it they will give you two row.

The_Professor wrote:Glad to see you Herb!

Wow, I missed that. Haven't seen Herb in a LONG time.

BlackDuck wrote:I LOVE adding Marris Otter to my pale ales and IPA's. If I had to guess, I'm probably close to 80% 2 row and 20% Otter. Like Papa said, too much Otter and your getting into the English style. But I love the flavor profile it brings to American pale ales and IPA's when used at the right mix. I think it adds a nice maltyness to them without being to sweet.

Malty and Sweet are two different things. Sweet = crystal malt. Malty = Munich/Vienna/Maris Otter/etc.

And it all depends on "why". I agree with what your saying above if your making a big West Coast style IPA.

But, I've made 50% Munich low gravity IPAs that were awesome. Using a bunch more then you think is appropriate is appropriate if your trying to balance out a lower gravity IPA/Session IPA with a high hop load. It won't seem unbalanced if your piling on the hops and ending up with stupid amounts of IBUs for the gravity. It just lets you do that without it being harsh.

I don't put any crystal into my IPAs (except English), but I'll put lots of other "malty" malts besides 2-row into them, especially if they are of the lower gravity/session variety. Which is most of them.

My view is where people go wrong with Session IPAs is treating them like the are 1.07+ west coast IPAs. They are not. They need extra malty backbone to stand up to the hops. West coast style 2-row only session IPAs are harsh and tend to annoy me. But using crystal would make them too sweet. But using a lot of "malty" malt does not.

Thaks all, this IPA will be someting for my Homegrown Sterling hops. Sterling aren't exactly the Citrus, Piney hops for most IPA's but they are nice and interesting. Thinking of blending them with something else late in the boil and dry hop. So with this I'm thinking something English inspired, so it won't be a straight up West Coast IPA. Maybe something of and old school IPA. I guess that's the only way I can explain what I have in mind. That's why I tought about the mix of 2 row/Marris Otter. Maybe even some Munich.

I frequently blend marris with pilsner. before bozone ( my recipe maker) switched to pilsner, we blended 2row with great success. I like malty beer so it works for me.

My currently fermenting Hippity Hoppity Pale Ale (Amber) has 5 lbs of 2 row and 4 lbs of Gleneagle MO in it (plus very small amounts of other grain) and I'm hoping for a American/English type hybrid.
I also mixed 001 and 007 yeast so it's slightly a Frankenbeer.
Been thinking of buying a sack of pale ale malt but space is becoming an issue.