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Crisp Maris Otter


SKU# U18939

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Finest malts from the British Isles.

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Crisp Maris Otter

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  • Crisp Maris Otter
Product Details
Finest malts from the British Isles. Maris Otter is an English 2-row varietal barley introduced in 1966 that was developed specifically to produce high quality malt for the production of ale. Its low nitrogen content, uniformly plump kernels, and robust husk has made it a favorite among English brewers for its reliable and forgiving brewhouse performance, and, most notably, because of the unique Maris Otter flavor it adds to the beer which may be absent in modern barley varieties grown for yield and ease of agricultural production. This fine base malt will easily convert with a single infusion mash, and produce an orange tinged golden wort with a unique rich, slightly nutty flavor. An excellent malt for any English style beer. 3.5-4.5°L
Additional Information
Malt TypeInternational Base Malt
Alpha Amylase0
Diastatic Power0
Extract %82.5
Soluble Protein %0
Total Protein %0
Usage %100
Moisture %2.8
4.8 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Strong Flavor/Aroma, Earthy
Used 6 lbs. of this in an English Mild (5 gal batch). The other ingredients were 12oz. of English Crystal 60L and 4oz. Pale Chocolate.

The smell was intensely earthy and rich while brewing, and the was resulting flavor in the finished product was similar with lesser notes of maltiness, and toasted bread.
The degree of earthiness will deter me from using this particular Maris Otter in my next mild, but that's just my personal preference.

This malt is unique and complex and I would still recommend it highly.
July 11, 2017
Maris otter
This malt has more flavor than 2-row malt. It gives a little more depth in my belgian whittier. Only problem is a little clumping when I first pour it in my mash-tun. Stirwell, problem solved Brewdog333
March 15, 2017
1 year ago
Can't wait to brew with it!
Came in a quick manner and is exactly what I ordered.
August 12, 2016
Good English Malt - little pricey
This malt is a recurring star in many of my ESB, English IPA, and real ale recipes. At 100% of your grist, it gives a very good, sweet malty, almost nutty flavor that is well accentuated by an English yeast or more fruity American ale and can be made sharper and more apparent with 3-5% Victory or Biscuit malt in your grist. Be careful not to use too much crystal with this as your base though, as it can quickly get cloying on the finish, especially with a lower attenuating yeast like WY1968. But mashing low, using minimal crystal, balancing your BU:GU between 0.6-0.8, you can make a fine ale with this delicious British malt. Just wish NB had it a bit cheaper. I have seen it go for 50cents or more a pound cheaper at other online retailers.
June 21, 2016
Love this malt
My default malt for Irish Red's, stouts and brown ales. I've also had great success using it in IPAs. Normally around 40% of the grain bill makes a great IPA malt profile.
April 4, 2016
Maris Otter
This is one of my favorite grains for brewing beer
March 11, 2016
Nice addition
I recently made a variation of the Sierra Nevada kit but substituted 40% with Maris Otter. I like the flavor, it works real well with Cascade and Pearl hops. However even with a protein rest it's a bit dusty even with a high flocculent yeast. After conditioning and refrigerated for a while out all clear out nicely. I did use Irish moss and also gelatin in the past. Wonderful grain, give it a try.
January 12, 2016
Nice Crush
Grain as expected but am pleased as the milling. Have ordered from others and grain simply isn't crushed properly.
November 29, 2015
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Browse 4 questions Browse 4 questions and 5 answers
I would like to know what the diastatic power of this malt is? It is not listed on their web page info.
A shopper on Jan 21, 2017
Would maris otter be considered an "english pale ale malt"?
A shopper on Jul 3, 2017
BEST ANSWER: Yes, and one of the best varieties you can get!
Maris otter has no diastatic power?
A shopper on Jan 19, 2017
BEST ANSWER: Of course it does. All malts do unless they are roasted.I've used Maris otter malt many times and never had a problem. I usually heat my water to ~ 68 oC, add the crushed malt, temperature drops to ~ 65 oC and hold for 1.5 hours. That might sound a little long but by doing so I get great conversion. You may want to check the pH of your brewing water. If you are using tap water (which most of us do), the pH can some times be as high as 8. Mine is pretty high so I add 10 drops of 30% phosphoric acid per 10 Liters of tap water to lower the pH to about 6.5. Addition of the malt usually lowers the pH to 5.5 to 5.7, the pH range where the malt alpha amylase enzymes need to start working. If your pH is too high the enzymes won't work very well.
Are you shipping to Mexico?
J A on Apr 21, 2016
BEST ANSWER: I'm sorry to say that we do not ship outside the US.

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