I have a fairly complex grist bill for an Imperial Porter and wonder if there would be any benefit (to taste) by using Maris Otter instead of Pale Malt (2 Row).
Any differences are likely to be quite subtle and not necessarily better so go for the 2 row.
For this batch, the difference is about $10 to order 12.5 # of 2 row vs. Maris Otter. That’s a good amount for a 6 gallon batch.
Depends on the grain bill. Is the MO likely to get lost in the sauce?
I agree the differences will be so subtle that you are better off saving the 10 bucks and putting it towards something else.
+1. MO isn’t (to me) worth the extra $ in a big porter or stout. Gets lost in the roast IMO.
Thank you all for the feedback.
I’ll be the lone descender - really? How much extra is this gonna cost you? Five extra bucks? Use a good floor malted Maris Otter like Thomas Fawcett. Even if the difference is miniscule there will still be a difference. and yeah, I saw that xBmt experiment but some of the magic happens when you know the ingredients you have used and you tell people. 
I’d use the MO also. Maybe even Simpon’s Golden Promise.
descender??? … dissenter! lol
You descended upon your dissension.