MO in pilsner/kölsch

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fury_tea

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I have about 300g of Maris Otter left over from a brew I did in December, is it a terrible idea to throw it into a pilsner/Kölsch (the rest of the grist will be 4-5kg pilsner malt with a few % of carapils)? It's been in a thick plastic bag in a plastic box under my bed for the past few months. Any ideas how long malt keeps in a dark/dry environment?

Ta
 

Clint

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Well...anything I order from Malt Miller comes with 12 months on it...my part bags get resealed and are kept in the shipping box indoors and all have been fine.
 

MrRook

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Try tasting a few of them, if they're crunchy you're good to go.
300 g is not that much. Use it and get a little bit of extra complexity.
 

the baron

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I keep my grain and it is crushed for months and months and never have had a problem. I store it in the plastic bins you use under the bed type thingies infact there is a brewer on you tube that ferments in them. I am not going to say that it does not lose some of its efficiency but in my use it has been very small even after 6 plus months . It is obviously better to use fresh milled grain but and this is the but I think some people are anal regards this as they are with over sanitising everything to the enth degree. I have many years of brewing behind me and it works for me and I bet I am not alone. Too much scare mongering on things that do not matter too much which can frighten newbies. You have done the right thing asking on this forum to get a balanced answer and yes some people will say it is a must to use fresh milled grain listen to other views and make up your own mind but I would say as long as its dry and crisp its good to go
 

Sadfield

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This is the label from my current sack of grain. Muntons are pretty confident about their products shelflife.
DSC_0070-03.jpeg
 

fury_tea

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I just had a taste... pretty good! Like I could pour some milk on and eat it for breakfast.

Just weighed it and it's 230g, I just found 20g of crystal which is getting thrown in as well. Don't know if they will make much of a difference but it's better than throwing them out!
 

An Ankoù

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I've used malt that's years old. As long as it's been kept dry for the whole time, ie, in a tied plastic bag, you'll have no trouble whatsoever.
 

An Ankoù

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I just had a taste... pretty good! Like I could pour some milk on and eat it for breakfast.

Just weighed it and it's 230g, I just found 20g of crystal which is getting thrown in as well. Don't know if they will make much of a difference but it's better than throwing them out!
If they're sound, chuck 'em in. If in doubt, chuck 'em out.
 

fury_tea

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Cheers for the advice, they're going in.
Here's the final recipe I'll be brewing tomorrow, if anyone is interested:

Pilsner/Kölsch


Type: All Grain
Batch Size: 22.00 L
Boil Time: 60 min
Equipment: ROBOBREW

4.00 kg Pilsner (2 Row) Ger (3.5 EBC)
0.50 kg Pilsner (2 Row) Ger (3.0 EBC)
0.23 kg Pale Malt, Maris Otter (5.9 EBC)
0.02 kg Caramel/Crystal Malt - 20L (39.4 EBC)

35.00 g Saaz [3.40 %] - Boil 60.0 min Hop 6 14.1 IBUs
21.00 g Saaz [3.40 %] - Boil 10.0 min Hop 7 3.1 IBUs
5.00 g Cryo - Citra [25.00 %] - Boil 10.0 min Hop 8 5.4 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 22.6 IBUs
Est Color: 6.6 EBC

:cool:
 

Gerryjo

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Good to see you are using it up and not being skeptical.My grain is always crushed,be it that base malts get used within three months but I still have speciality grains close to 12 months and shall get used whenever...
 

fury_tea

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Sadfield

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Maris Otter is a variety of barley, Pilsner malt is one of a number of barley varieties, kilned to a certain specification. Traditionally English maltsters would have kilned MO to a different specification to that done by German maltsters, but there appears to be differently kilned versions of MO on the market these days. I wonder if Meantime use one of the extra pale versions of MO, that would be closer to Pilsner. Similarly, a number of UK maltsters make Lager Malt, which I suspect is a cheaper (than MO) UK barley variety kilned as a Pilsner malt.

I think the difference between Pilsner and standard MO would be difficult to pick out, unless your palate was tuned to drinking a good variety of quality lagers.
 

jceg316

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Interesting, I think I've seen that in Tesco or Sainsbury's but never tried it. Might see if I can find it. I'd imagine 100% MO to be quite heavy in a lager but with the right process and mash temps n that it could be a winner, maybe.
If you do get a bottle, I'd recommend drinking as cold and fresh as possible for best flavour.
 

foxbat

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Cheers for the advice, they're going in.
Here's the final recipe I'll be brewing tomorrow, if anyone is interested:

Pilsner/Kölsch


Type: All Grain
Batch Size: 22.00 L
Boil Time: 60 min
Equipment: ROBOBREW

4.00 kg Pilsner (2 Row) Ger (3.5 EBC)
0.50 kg Pilsner (2 Row) Ger (3.0 EBC)
0.23 kg Pale Malt, Maris Otter (5.9 EBC)
0.02 kg Caramel/Crystal Malt - 20L (39.4 EBC)

35.00 g Saaz [3.40 %] - Boil 60.0 min Hop 6 14.1 IBUs
21.00 g Saaz [3.40 %] - Boil 10.0 min Hop 7 3.1 IBUs
5.00 g Cryo - Citra [25.00 %] - Boil 10.0 min Hop 8 5.4 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 22.6 IBUs
Est Color: 6.6 EBC

:cool:
The MO in this recipe is insignificant. You won't even notice it.
 

fury_tea

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The MO in this recipe is insignificant. You won't even notice it.
Yeah but it didn't go in the bin and it added a little bit more alcohol to my brew so that's something, right? I think you should have some faith in my little bit of Maris Otter. We might all be insignificant little drops in the ocean but with a little bit of belief in ourselves (and others), we could really be something. Spread some positivity around, man.
 

fury_tea

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Maris Otter is a variety of barley, Pilsner malt is one of a number of barley varieties, kilned to a certain specification. Traditionally English maltsters would have kilned MO to a different specification to that done by German maltsters, but there appears to be differently kilned versions of MO on the market these days. I wonder if Meantime use one of the extra pale versions of MO, that would be closer to Pilsner. Similarly, a number of UK maltsters make Lager Malt, which I suspect is a cheaper (than MO) UK barley variety kilned as a Pilsner malt.

I think the difference between Pilsner and standard MO would be difficult to pick out, unless your palate was tuned to drinking a good variety of quality lagers.
Yeah I've seen that Pale MO, been tempted to do a SMaSH with it to try it out. London Lagers don't actually specify that they use 100% MO, do they? Could be the cynic in me but it just be a marketing ploy, they are leaning on the London brand but I think any grain grown in London would probably taste like petrol and cocaine. Not necessarily a bad thing if you're into that, like.
 
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