Working on the base malt for a porter

[FedoraDave]

I'm going to be brewing a spiced porter soon, so it will have plenty of conditioning time for the holidays. The original recipe called for LME as the base, with specialty grains for color, flavor and body. I wanted to make it an AG batch, so I substituted 2-row for the LME. But now I'm wondering: might it be better for me to use Maris Otter as the base malt? Maybe a little sweeter, to mitigate the darker malts, and also more traditional, as it's a British malt for a British style.

Thoughts and opinions?

[Beer-lord]

Tons of Porters use 2 row and I have for the few I've made but of course, MO would be very good. I think traditionally, maybe stouts would/could benefit more using MO but I think you can't go wrong either way but that's my personal taste.
I did a quick search online for Porter recipes and a butt load of them use 2 row and some mentioned British pale and others, Maris Otter. I think you should make 3 versions with different base malts and send all 3 to me for testing purposes but you already knew that was coming, right?

[FedoraDave]

Wow, Paul, that's a great idea, and I'm so grateful for your willingness to test my various recipes and offer your opin ... ... HEY!

[FedoraDave]

Seriously, though, I use 2-row as my base malt for most of my recipes, and I fear I'm neglecting Maris Otter, Munich, and Vienna, especially when tailoring a style originating from a specific region.

Quite a lot of my recipes are more American-oriented, I'll admit, as I favor IPAs and Pale Ales, but I can't see any drawback to using MO in a porter recipe.

[bpgreen]

I'm a KISS brewer. I use 2 row, Pilsen lme, raw wheat and specialty grains.

And whatever hops are most abundant in my freezer

[Dawg LB Steve]

If you are going for the traditional English style Porter then Maris Otter is my vote, or at least do 50-50 with MO and 2 row. My 2 cents!

[Jon]

It should be good regardless of which base malt you use.

That said, I almost never use plain 2-row anymore. Buying in bulk (which reminds me, I'm going to have to look for a group buy down here sometime in the next year or so), Pale Ale malt is nearly the same price, and results in noticeably improved flavor (in my opinion, of course). MO is even a step above that, though it's not as obvious of a difference as the upgrade from plain 2-row.

With all the specialty grains in a Porter, the base malt contribution is less noticeable, but still distinctly there. I'd probably go with Pale Ale malt, but MO would also make for a great beer.

[mashani]

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.

[Whamolagan]

I always use MO in my porters

[FedoraDave]

It may not make a difference, but I figure I might as well. Thanks for the input. I buy my ingredients a day or a week in advance, so I don't have any surplus grains in house.

I do use MO in my Bitter, and I think it helps keep it closer to style.

[philm00x]

Since you're brewing a spiced porter, have you thought about using some rye in the grist?


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[Beer-lord]

Since you're brewing a spiced porter, have you thought about using some rye in the grist?


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That's a good idea! And, they also make a chocolate rye that I just added to my black IPA that I'm looking forward to tasting.
A touch can make a nice difference.

[philm00x]

Nice! I like Paul's idea and think that sounds like a great addition to your recipe, Hat


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[Gymrat]

Go with Marris Otter. Trust me on this one. It makes a huge difference.

[Whamolagan]

+1 ^^^^^^