I’m brewing a recipe that calls for two different brands of pale malt (9 lbs. of Maris Otter and 4 lbs. of Briess). Will I really notice the difference if I just use 11 lbs of the same kind? Not sure if my supply store carries Maris Otter.
I use Maris a lot, it has a slightly different flavor than pale (i assume 2-row?), to me it is better, but is a matter of preference. Your supplier should carry it as it is a popular UK base malt.
I would say if you went 100%, it would be much better to go 100% Maris, vs the Briess. Either wway will make beer, the blend will add some character that 100% of either will not. Probably fine either way though
I love Maris Otter to death. I use it as my only base malt all the time.
+1
I think I’m kind of an oddball here. MO is a great malt, but I don’t care for it for American styles in general.
I generally only use Maris Otter in English styles, but I used it once in a blend with US 2 row for a simple lager and it turned out remarkably well. So, anymore, I don’t know whether the boundaries are so clear…at least not with base malt uses. Crystals on the other hand - I don’t use them all that much beyond a little Carahell in my German lagers.
I’m with Denny as well.
I think a blend of the two would be best, maybe 50/50.
Maris Otter is typically a Pale Ale malt, while “pale” malt is typically a lighter-kilned 2-row malt. When used in a blend, you can usually pick out the flavor contributions of each ingredient. My “house” base malt is a 2:1 blend of Pilsner and Pale Ale malt, and I can definitely pick out the flavors from each of the two.
You can get away with using all MO for the recipe you have, but it won’t be quite the same as the recipe as written.
There is a difference between the two. I’m not a huge fan of either one. I am leaning more and more towards continental pilsner malt as my base malt for most beers these days (love Swaen). That or Great Western pale malt.
General recommendation to everyone: The next shop you visit, crunch a few kernels of each base malt to figure out which ones you like the best. You might be surprised at your conclusions.
This is a loaded question for sure. You are going to get every answer under the sun. All you can do is brew more often, brew the same recipe and then use each of the following base malts to determine which you like:
Briess 2 row
Rahr 2 row
GW 2 row
Almanac 2 row
Mecca Grade 2 row
GW California Select 2 row
briess pilsen
viking pale
etc.
Oh and then try all of the 6 row stuff. Then the rest of the small maltsters. I can’t stand Rahr because I hate saying it. “Rahr” nope. not feeling it.
I have a feeling each of those, solo or in any combination will probably make good/great beer. IMO if you are at the point where your choice of base malt is making or breaking your brews, you are in a good spot and the appropriate base malt will be apparent. I have switched between Briess, GW and Maris Otter depending on what was available. Never really noticed a huge difference. I never used MO for an american pale or IPA. Now I think I will to see if I like it. I’m sure I will.
I like Rahr. Partly because it’s a local maltster, and partly because I’ve had good efficiencies. Sounds nice too.
Rahr Standard 2-row has, of late, become my preferred base malt. Briess never did it for me, thin, slightly sugary and grainy taste, poor performance. (Though Briess is great for specialty malts.) Rahr is nicely rich and malty, and performs exceedingly well. Just compare COAs, Rahr is a great malt. For a European Pilsner malt, Weyermann stands alone. Rahr is more fun to say than Weyermann or Briess, you can use it on Talk Like a Pirate Day. 
In the last few months I have noticed Briess 2-row has become much more prominent and Rahr is a bit harder to find. I am not sure if that is just the stores I shop at or if Briess has actually gained market share.
I like Briess, Rahr, Malteurop, Great Western. I guess I am 2-row agnostic.
Last year, I started avoiding Briess because the malt looked skinny (not plump) and I was experiencing a noticeable drop in efficiency when using it. This year I went back to Briess when my preferred online shop didn’t have any other choice. Happily, the plumpness is much improved and I am no longer experiencing a lower efficiency.
I personally have never experienced graininess with Briess. I would instead describe it as a very clean base malt that gets out of the way so other malts can shine.
- formerly alestateyall.
Tommy, interesting observation on Briess. When I said “poor” performance I really meant “inconsistent,” you seem to have observed that. Briess operates on a small-batch scale compared to Rahr, which is one of the world’s largest maltsters; that may be a factor in variability. As for availability, I suspect that’s something to do with your retailers. Again, Rahr is huge, and owned by BSG, the US importer of many brands (Weyermann, Castle, Crisp, Simpson’s, Patagonia, Gambrinus, Malt Co of Ireland…) your shop probably carries.
And yeah, Briess gets out of the way, I think Rahr has more presence, which I guess I like. I’ve not had the opportunity to try GW.
Actually, I believe Rahr owns BSG.
Oops! Of course you’re right. Point is, I don’t see why their availability would be declining. And sorry if I’m drawing us off topic…
I guess they just don’t sell it at Adventures in Homebrewing. I am in my own little world here.
- formerly alestateyall.
+1
I use MO for English styles. And sometimes in stout. But not for American styles.
I love it and it has its place. But it’s not for everything.