Crisp Extra Pale Maris Otter

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Matt in Birdham
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Crisp Extra Pale Maris Otter

Post by Matt in Birdham » Tue Mar 22, 2016 12:04 pm

I thought I might give a 25kg sack of this a go, just for a change, having got through 2x sacks of Fawcett's Golden Promise.
Anyone have any experience with this malt? I brew pretty much exclusively pale ales, and thought it would be interesting to try. I heard a suggestion that DMS could be an issue and that this malt should therefore be treated like pilsner, with a 90 minute boil. Any thoughts?

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Piscator
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Re: Crisp Extra Pale Maris Otter

Post by Piscator » Sat May 14, 2016 5:12 pm

I'm interested in this too - I'm planning a series of summer beers using a cream ale type grist but with jacked up hop schedules and this malt sounds like a convenient way to avoid haze issues when chilled.

Did you try this yet Matt?

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Re: Crisp Extra Pale Maris Otter

Post by Eadweard » Sat May 14, 2016 7:28 pm

Yes, it's lager malt made from MO. I'd boil for 90 min to reduce DMS.

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Fuggled Mind
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Re: Crisp Extra Pale Maris Otter

Post by Fuggled Mind » Tue May 31, 2016 8:09 pm

Is it always necessary to boil low colour malts 90 minutes because of DMS? It's not extra pale marris otter but is is a very low pilsner malt.

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McMullan
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Re: Crisp Extra Pale Maris Otter

Post by McMullan » Tue May 31, 2016 9:05 pm

SH*T! I just opened a sack of Muntons extra pale MO and brewed a Punk IPA. It went like clockwork with a 60 min boil. Then I read this! Ironically, I normally do a 90 min boil, regardless. :oops:

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Re: Crisp Extra Pale Maris Otter

Post by sbond10 » Sat Jun 04, 2016 4:30 pm

McMullan wrote:SH*T! I just opened a sack of Muntons extra pale MO and brewed a Punk IPA. It went like clockwork with a 60 min boil. Then I read this! Ironically, I normally do a 90 min boil, regardless. :oops:

I wouldn't worry most modern malts don't suffer this issue. I think the only one that 8s suspect able is floor malted pilsner

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Bad 'Ed
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Re: Crisp Extra Pale Maris Otter

Post by Bad 'Ed » Sat Jun 04, 2016 9:27 pm

It makes more of a difference if you do a whirlpool / hop stand. At 80c you're still going to be producing DMS but you're not boiling any more to get rid of it. Therefore you need a longer boil to create and drive off as much DMS before the hop stand so that there's not enough left in the beer to be noticeable.
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Re: Crisp Extra Pale Maris Otter

Post by Jocky » Wed Oct 04, 2017 7:11 am

At this point I think I must have tried 1000 home brews between judging competitions and my home brew club and friends.

I can only remember a couple that had that vegetal aroma you get from DMS. I really don't think DMS is a problem with modern malts unless you're boiling for a very short time or have the boil covered the entire time with no vent. 60 minute, even 30 minute boils have had no issues.
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Kohoutec
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Re: Crisp Extra Pale Maris Otter

Post by Kohoutec » Thu Oct 05, 2017 8:06 pm

I know this is an old thread but timely it popped up as I just had a bag of it delivered. How are people finding it?

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Rhodesy
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Re: Crisp Extra Pale Maris Otter

Post by Rhodesy » Thu Oct 05, 2017 9:50 pm

I have made a few brews with it both as 100% of the bill and others as the main base malt. I missed this thread the 1st time round and have always found it to be fine with a 60 min boil, my taste senses may not be as receptive as some when it comes to DMS etc but no off flavours as I recall doing it for this period of time.

I make a nice Kolsch-esque brew using WLP029 and light hopping with it which went down well over the summer.

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Re: Crisp Extra Pale Maris Otter

Post by Hanglow » Fri Oct 06, 2017 9:10 am

I've used it a few times too, never had a problem with 60min boils. Nice malt
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Re: Crisp Extra Pale Maris Otter

Post by Kohoutec » Fri Oct 06, 2017 7:56 pm

Thanks both. Got a brew day planned for next week with it

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Re: Crisp Extra Pale Maris Otter

Post by BeerCat » Sun Oct 15, 2017 11:19 am

I have used this quite a bit and only do a 60m boil. Its a decent malt imho.

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