paloaf wrote:Tasty, what would you think of replacing the two row with Maris Otter? I've brewed this a few times and the flavor comes out spectacular but the body is always a little thin. I've been mashing at 154 and considering upping that to 155-156 for my system. Would a MO substitute work to enhance body as well or would it drastically change the malt profile?
I good change to this recipe would be to remove the carapils and change the grainbill to be up to 20% MO. I'm a big fan of Crisp MO and in particular the Gleneagle (Scotland). This is a very dextrunous malt and has worked out great in my Tasty Session Pale (http://www.thebrewingnetwork.com/forum/viewtopic.php?f=10&t=30520&p=281867&hilit=tasty+session+pale#p281867). You may want to increase the IBUs by 10.
Tasty