[quote=“Rogan”]I’ve tried Munton’s Marris otter in a few different beer styles and wanted to like it b/c it is readily available at my LHBS, but it tastes like the malting floor to me…dusty and grainy and blech!
Agreed, my IPA just has a muddled malt flavor that I really don’t like. Had a 1/2 pint of the IPA last night (haven’t touched it in about 14 days), and it has definitely improved, though that muddled pithy flavor is still there.
I have a stout right almost ready to tap with that I sampled a glass of fresh before kegging. Was good stuff. I think the roast flavors and crystal sweetness really play well with this malt. [/quote]
Agreed, the porter on the tap next to it is effing phenomenal. We did treat the water quite a bit, but it has such a complex malt flavor that I would say its one of the best porters I’ve tasted. I have a bunch of fuggles around, I may just do an ordinary bitter with some of the MO we have left to grow up a Conan yeast slug for our next IPA. I have a feeling MO will be a solid choice to play well with British hops.
I’m going to try an IPA with some crystal and bold hops like Chinook with it soon. I think an assertive malt needs some assertive hops. Amarillo, Cascade probable wouldn’t be good choices here.[/quote]
Please post back and let me know how this goes, it sounds like we have some similar flavor preferences in our IPAs. FWIW the IPA that made me post this had close to a pound of hops in it (including Simcoe, Apollo, Chinook, Centennial), primarily at flameout/hopstand/ and 2 3-oz dry hops. I also boosted sulfate to around 300ppm. But something about the beer just isn’t allowing the hops to shine as they have in batches using a more mild base malt. To your point, Crisp may be the middle ground between Munton’s MO and 2-row. Great post, thanks for the info :cheers: