I plan on making Jamil Zainasheff’s ESB-Programmer’s Elbow. He specifically mentions English Pale Malt Extract. There has been much discussion on the web regarding this. I have seen maris otter extract mentioned but find it difficult to locate. Would Munton & Fison Light extract suffice? Also with cans providing 3.3 lbs what are others doing to get to 8.6 lbs.
Thanks.
Williams home brew in California and online use to have it at least. They have one of the best extract selections out there also. 8)
Williams no longer has maris otter extract and neither does More Beer. I am guessing I will have to substitute it for another product; although I am waiting to hear if M&F Light Malt Extract is an equivalent.
“English Pale” doesn’t necessarily mean MO, at least in the AG world. An English extract might be a better option than an American one, but I’d bet it isn’t critical.
For an ESB, it’s pretty critical to have a rich tasting base malt.
I agree 100%. I was just pointed out that “English pale” != Maris Otter. And depending on the rest of the recipe it might not be absolutely critical even if it did.
bendbrew: I say if you can’t find MO extract, get a quality English pale ale extract and call it a day.
You must be a C programmer ;D
Thanks for the advice-I found one place in Connecticut that sells MO; however they’re charging $16 for 3.5lbs. What would be a good equivalent? Munton’s?
Try Rebel Brewer, out of Nashville, TN. That is where I get my extract from. I usually go with the dry malt but they also have liquid malt. Either way they offer some of the lower prices I found. Their website is set up to offer quite a bit of information on the products they sell. For instance, they tell you the alpha acid percentage of the batch they have on hand and what the range is for that type.
According to Ray Daniels, M&F is the least fermentable. Cooper’s is the most fermentable, followed by Alexander’s and John Bull in that order. So I guess I would say it depends on the attenuation you want. In an ESB, probably something on the high end.
What I am aiming for is to be as close to Jamil’s recipe. I want to learn to nail down styles and streamline my process. What I gather from Jamil is that a truly ‘British’ malt is essential for the style.
Jamil is giving you his best recipes and what in his experience is the best example of style for a competition. Everything that you add to a beer, including the water, contributes to the flavor profile. So if you want that English Biscuity character you need English malts. American Pale malt extract is a ‘good’ substitute but it will change the flavor profile of the resulting beer.
Bottom line is that it is your choice since you are the brewer. It will be a good beer either way.
Fred
Just logged on as a new member. oddly enough I am trying to make a sweet stout from the same book. my purpose of getting on today was to ask the question, " Where can I find English pale ale, LME." I have read through all the postings and apparently there is no specific answer, yet. hopefully someone will be able to make a reccomendation. Gold, Amber, pilsen, organic light? ?These are out of NOrthern brewer, would they work. Muttons has a light LME and it is made in the UK. Would this be better. Please help. My recipe is on p 167 in brewing classic stlyes by jamil. Thanks
I saw that More Beer has an ESB kit-their extract is listed as Morris Otter. I emailed to ask if they sold that as stand alone product. They said that they do and that there generic Pale Liquid Extract is Morris Otter. Is anyone else aware of this? Thanks, Bill
Okay-they state that it is indeed Morris Otter!
Hello,
Thanks for the inquiry. It is indeed the malt that comes in the kit. If you have any questions or concerns please let me know.
Thanks,
Kevin Powell
Customer Service Representative
More Flavor! Inc.
On Mon, 30 Nov 2009 16:48:06 -0500, wrote:
It that the Marris Otter? Thanks!
That is some good information have ;D