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Maris Otter


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#1 Deerslyr

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Posted 06 October 2012 - 10:43 AM

I have about 7 to 8 pounds of MO. I want to brew something with my BIL that is simple and will be ready quickly. I have access to a good LHBS. This would be the first AG that the BIL has seen (he's still in Mr. Beer). What would you suggest? Please include recipes. I've got some ideas, but don't want to taint the discussion.

#2 MyaCullen

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Posted 06 October 2012 - 10:46 AM

I have about 7 to 8 pounds of MO. I want to brew something with my BIL that is simple and will be ready quickly. I have access to a good LHBS. This would be the first AG that the BIL has seen (he's still in Mr. Beer). What would you suggest? Please include recipes. I've got some ideas, but don't want to taint the discussion.

Bitter

straight up Ordinary Bitter or a Mild

#3 djinkc

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Posted 06 October 2012 - 11:38 AM

Bitter

straight up Ordinary Bitter or a Mild


yup

#4 jayb151

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Posted 06 October 2012 - 03:00 PM

Throw a half lbs of british 60L crystal, a lbs of wheat, and some english ale yeast. That will make a pretty decent english ale.

#5 Big Nake

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Posted 06 October 2012 - 03:49 PM

Yes, I would suggest bitter. MO is great for it and if you can get any of the British crystals (as JB mentioned) like Thomas Fawcett & Sons or Hugh Baird, so much the better. Some Kent, EKG and/or Styrian Goldings and either 1968 or 1028.

Here's one example of mine that I posted on NB but it's certainly tweakable. This one is for ESB so it runs a little higher.

ESB

8.50 lbs UK Pale Malt (Pauls, Muntons, Maris Otter, Golden Promise)
8 ounces Thomas Fawcett Dark Crystal #1 or Simpsons British Crystal 70-80L
8 ounces Torrified Wheat
1.25 ounces US Kent pellets @ 4.9% for 60 mins (6.1 AAU)
1 ounce Styrian Golding pellets 3.8% for 15
1 ounce Styrian Golding pellets 3.8% for 5
Wyeast 1028 London Ale

OG: 1.054, FG: 1.014, IBU: 37, SRM: 10, ABV: 5.2%


Mash 151-152° for 60-90 mins. I usually add some gypsum to a beer like this to boost the sulfates. The torrified wheat is to soften the beer a little, give it a little body and help with head formation and stability. Not sure what the deal is but they use it so I use it. I see it in A LOT of British beers. Cheers.
Posted Image

Edited by KenLenard, 06 October 2012 - 03:51 PM.


#6 davelew

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Posted 06 October 2012 - 04:11 PM

My standard bitter is: 7.5 lbs of Maris Otter 0.75 lbs of crystal 60 1 oz. EKG @ 60 minutes 0.5 oz EKG @ 15 minutes 0.5 oz EKG @ end of boil 4g of chalk, 2g of gypsum added to the mash Some acid (either phosphoric or lactic) to acidify the sparge water. Flavorful English ale yeast. I like WLP022 with no starter, but others work well, too. In general, for this kind of beer, I don't make a starter in order to stress the yeast a little bit and get more flavor.

#7 Deerslyr

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Posted 06 October 2012 - 08:54 PM

Yup... Was leaning towards a Bitter. Will make some notes here and put something together.

#8 Hines

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Posted 05 January 2013 - 05:46 PM

mark, how did this end up?

#9 Deerslyr

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Posted 05 January 2013 - 06:41 PM

Ended up making the Cream Ale with it. Am enjoying some from the keg right now! Tim, I know you just got some MO... as indicated during our BLOPS2 Game, you can use all MO for a base for a good Fat Tire clone.

#10 Deerslyr

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Posted 05 January 2013 - 06:50 PM

Tim, here is the Fat Tire recipe.

#11 Hines

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Posted 05 January 2013 - 07:10 PM

Got it, thanks mark

#12 Deerslyr

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Posted 05 January 2013 - 07:12 PM

Got it, thanks mark

Looks like JD is going to be brewing it... has a sack of MO as well.


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