Maris Otter Malt


Maris Otter is a base malt produced by Crisp, Simpsons, and Munton's malting groups (among others) in the UK. The name comes from the special Maris Otter strain of barley that was developed by Cambridge University and first planted in the 1950s.
Maris Otter is a bit more 'rich' than the standard 2-Row Pale malts and is best suited for any beer that is not particularly light in color and body.
That being said, it's still pretty light at between 3 and 5 Lovibond (some maltsters kiln Maris Otter a bit higher than others.)
It is interesting to note that, at least at Munton's, Maris Otter is still kilned then dried and raked by hand on large floors in the malt works, just like in the old days.


Typical Use : Base Malt
Lovibond : 28 to 33L
Flavor/Aroma : Base Malt Flavor, slightly more roast/bread than Pale
Styles : English Ales, ESB, Mild, Pale/IPA, Stout, Porter

All Grain Recipe - Northern English Brown ::: 1.043/1.014 (5.5 Gal)

Grain Bill

8 lbs. - Maris Otter 2Row
1/4 lb. - Biscuit Malt
1/4 lb. - Chocolate Malt
1/4 lb. - Special B Malt
1/4 lb. - Special Roast Malt

Hop Schedule (27 IBU)

1 oz - Challenger (60 Min.)
1 oz - Fuggles (1 Min.)


White Labs English Ale Yeast (WLP002) - 1800 ml starter


Mash at 154° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 65 to 68°
*A sweeter version of the Northern English Brown style.

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