Base malt advice/opinions sought

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Base malt advice/opinions sought

Postby HTH1975 » Fri Apr 01, 2016 22:34

I'm considering my options for my next order of base malt. I'm working in a micro-brewery now, so I can get a 25kg bag without the high delivery charge.

I'm wondering what to go for - Maris otter, Halycon, Optic, golden promise, propino etc.

Just wondering about the differences between them all. Maris Otter seems to be the 'go to' safe bet.

Would appreciate opinions/views.

Cheers

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Base malt advice/opinions sought

Postby Good Ed » Fri Apr 01, 2016 23:29

I use them all, also in combination (something that was done in the past by breweries), I don't have a refined taste but this is what I have gleaned from various sources, either sown in the autumn or spring.

Propino; spring; biscuit (Muntons pale malt)
Maris Otter; winter; slightly nutty, honey sweet
Golden Promise; spring; Scottish, sweet mellow wort
Halcyon; winter; less sweet than MO, biscuit, brighter & lighter than Pearl
Optic; spring; aromatic qualities, biscuity, malty
Pearl; winter; slightly bready, dry
Triumph; spring; used for mild malt here, for lager on the continent
Flagon; winter; traditional, biscuity, lighter than Pearl (Crisps pale malt)
Tipple; spring; complex and bready

Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Base malt advice/opinions sought

Postby john luc » Sat Apr 02, 2016 10:25

Since you now work in a micro brewery ask the head brewer why he uses different pale malts and what beers does he use them for.
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Re: Base malt advice/opinions sought

Postby robwalker » Sat Apr 02, 2016 10:45

Summer's coming so I recommend crisp extra pale MO, the wort colour is great for summer pales!
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Re: Base malt advice/opinions sought

Postby HTH1975 » Sat Apr 02, 2016 12:52

Good Ed wrote:I use them all, also in combination (something that was done in the past by breweries), I don't have a refined taste but this is what I have gleaned from various sources, either sown in the autumn or spring.

Propino; spring; biscuit (Muntons pale malt)
Maris Otter; winter; slightly nutty, honey sweet
Golden Promise; spring; Scottish, sweet mellow wort
Halcyon; winter; less sweet than MO, biscuit, brighter & lighter than Pearl
Optic; spring; aromatic qualities, biscuity, malty
Pearl; winter; slightly bready, dry
Triumph; spring; used for mild malt here, for lager on the continent
Flagon; winter; traditional, biscuity, lighter than Pearl (Crisps pale malt)
Tipple; spring; complex and bready


Much obliged - that's exactly what I was looking for.

We use MO at work so I have good access to that. I'm just wanting to get a feel for other base malts so I can try mixing them up for more complexity.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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HTH1975
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Posts: 1242
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire


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