Author Topic: new grain/new yeast/new result  (Read 5009 times)

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
new grain/new yeast/new result
« on: January 03, 2010, 08:22:16 AM »
Session before last I made up a nice session IPA.  I wanted a rich, full body brew.  I made about 10gal and split it on wy1272 california 3 and us 05.  I also used Maris Otter for the first time.  I believe my mash was 154 I don't have my notes in front of me and it wasn't my proudest BWI session.

Anyway- WOW either mash temp, that yeast, or the Maris Otter made that stuff copper liquid bread.  Taste is great, got my hops through, got carb, but it is like a meal in a bottle.  I still need to bottle age and try the us 05 half to see the contrast.

Anyone else notice huge body from 1272 or Maris Otter?
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline SleepySamSlim

  • Barley Engineer
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 277
Re: new grain/new yeast/new result
« Reply #1 on: January 03, 2010, 10:35:05 AM »
+1 on Maris Otter ----- MaltLicker has pounded that into my head   ;D

I'm just mini-mashing but I have to say that Maris Otter is a great base malt. Its in the red ale I'm currently brewing and I did a run of 3 types of English ales --- 2 had the otter and were outstanding. For my 20th batch I'm doing an English IPA .... yep Maris Otter.
Some people tell you the old walkin' blues ain't bad
Worst old feelin' that I've ever had ...
-Robert Johnson

Offline stevemwazup

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 115
Re: new grain/new yeast/new result
« Reply #2 on: January 03, 2010, 01:22:51 PM »
     I have a question about the Marris Otter IPA?  Would you make the same recipe the same or would you cut the Marris Otter with some pale malt?   
I've not used Marris Otter as of yet, but I hear it really is great to use, I just don't know how much people are using.
stevemwazup

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: new grain/new yeast/new result
« Reply #3 on: January 03, 2010, 03:30:53 PM »
Steve
I think it depends on your goal.  An English IPA could probably be mostly MO, with any specialty malts, whereas an American IPA is more hop-forward, so you could cut the base malt with some US 2-row. 

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: new grain/new yeast/new result
« Reply #4 on: January 04, 2010, 05:59:21 AM »
+1 this is what I have read/heard too.  I had a couple last night that aged out a bit and they are nice but still malty.  I guess I set out to make a really malty hoppy brew and succeeded.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline stevemwazup

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 115
Re: new grain/new yeast/new result
« Reply #5 on: January 05, 2010, 02:38:00 PM »
     What are some commercial examples that you guys have enjoyed, that use Marris Otter?
stevemwazup