Is there a difference between Maris Otter (MO) and MO Pale? I'm about to make the LHBS trek tomorrow, and they don't carry MO Pale, just MO. Are these the same thing? Whatever I use will be the base malt in an Irish Red...going to be my St Patty's Day beer to eat with corned beef and cabbage.
Probably the same. There will be a slight difference in taste and color between malt companys. I prefer the crisp because it taste good out of the bag.
Should be the same, unless it says "extra Pale" in which case it's kilned lighter and closer to a lager malt. will still work fine though
They are the same I believe, MO is technically a pale base malt. I prefer simpsons but use crisp a lot as well.
Nice to see the love for Crisp. I've met William several times, nice guy. Unfortunately I can't get Crisp right now, but I'm happy with Thomas Fawcett, and I can also get Baird's. It sounds like it'll be a great beer. Cheers!
Maris Otter (MO) is a variety of barley. It is the malting company that gets to decide what sort of malt they make with this barley variety. I personally have only seen a Pale Malt that was made from Maris Otter but you could make any sort of malt from it: both various base malts but also specialty malts as well. Cheers!
Pale malt v Pale Ale malt...could be same thing, but the latter is a subset of the former as is Pilsner Malt and a dozen other base malts. Maris Otter is a variety of barley named after Roger Maris' pet otter (awaiting UK corrections)
For those who are interested in the naming of the barley of Maris Otter (courtesy of Troy2000): “I've wondered for a while how a malting barley wound up with a name like 'Maris Otter,' so I finally did a little research (fancy word for googling and surfing the 'net). Maris Lane is a street in Trumpington, a village outside of Cambridge, England. In 1955 the Plant Breeding Institute, part of Cambridge University's School of Agriculture, moved to Anstey Hall, adjoining Maris Lane. PBI began tagging plants it was developing with the name of the street: Maris Piper potatoes, Maris Widgeon wheat, etc. And of course, Maris Otter barley. Dr. G. D. H. Bell, who became PBI's Director in 1948, had earlier developed Pioneer barley, the first winter-hardy malting barley bred in England. He continued working on barley, and the different strains were named after animals: Maris Mink, Maris Otter, Maris Puma, etc. According to Wikipedia, Maris Otter (a cross between Pioneer and Proctor) was developed 'for the express purpose of producing a barley variety that would give consistently high quality malt for the cask-conditioned ale market.' It was released in 1966, and quickly became the most commonly grown malting barley in England. But over time its quality declined because of cross-pollination and use of uncertified seed, and it was superceded by modern high-yield, easier to grow varieties. In the 90's a consortium bought the sole rights to Maris Otter from PBI; they began cleaning it up and paying select farmers a premium to grow it. In 2002 the rights to Maris Otter were sold to H Banham Ltd and Robin Appel Ltd, who apparently have continued to improve and safeguard the strain.” https://www.homebrewtalk.com/forum/threads/how-maris-otter-was-named.478368/ Cheers!
Are any types of malt made from Maris otter barley other than the regular base malt? Is this considered a premium malt so therefore they don't "waste" it by making chocolate and crystal malts with it?
Simpsons Malting Co. makes a crystal malt using Maris Otter barley: https://bsgcraftbrewing.com/simpsons-heritage-crystal-maris-otter-50l-60l Cheers!
Yep. For instance, Crisp do Maris Otter Extra Pale at EBC 3 and Maris Otter Ale Malt at EBC 5.5. The Extra Pale is the malt of champions for pale n hoppy things but I'd expect the ale malt to be fine for anything darker.
