Marris + Munich APA

Interesting comparison, to be sure, but all of those are 2-row types of barley. Maris Otter, Golden Promise, Pearl, Optic, and Halcyon are simple different varietals of 2-row.

 

True dat. Those are British malts, the 2-row tends to be generic American.

 

Nothing is not boring than American 2 row besides maybe nitting

 

Mostly AC Metcalf and Harrington, etc', but there are some fairly new North American barley varieties that deserve more attention...like Full Pint. I think the malting here is starting to be taken more seriously, too. Anyway, I like a >2.5 L toast on almost any variety...fwiw

 

Even Pilsner?

 

By definition, I think a Pilsner malt must be ~2L or less...and it's not really a variety of barley, but rather a very lightly kilned "type" of base malt

 

In my own home brew of IPAs or Pale Ales, I often, in addition to Pale malts, drop in up to 25% Bohemian Floor Pils malted or Weyermann's various versions of Pils malts, or Belgian malts like Brewferm or Castle. Since I'm in Germany, I have no access to 'Märican malts, but when I compare what I make vs. Stateside commercial brews I've access to, I have to admit I like mine better because the different malts add more flavors and hence balance to hop-forward beers. In fact, I tend to add Munich up to 20% and I have to say, it's a wonderful complement to fruity or piney hops.

 

I don't think I could discern 25% Pils (or NA 2 row for that matter) in a beer with 20% Munich. If I use Pilsner malt in an IPA, it's because I'm out of a more flavorful base malt like GP, MO, or NA Pale Ale malt.

 

I missed that thread as I was in Portland.

So keep the beer cold, keep O2 out of the process, and eliminate/minimize the Fenton reactions. Got it, I already do all of that.