Base malt
Maris Otter
Rich, biscuity and noticeably fuller than generic pale malt. A 1966 variety kept in production because brewers refused to give it up.
Colour
3 L
6 EBC
Potential extract
37 ppg
points per pound per gallon
One kilo gives
+11.1
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
100%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
Worth the premium in any beer where the malt is the flavour. Wasted under a heavy dry hop.
Belongs in
- Best Bitter
- English Porter
- English IPA
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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