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Maris Otter = More Dough Balls

 
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rcrabb22




Joined: 23 Dec 2010
Posts: 462
Location: Illinois


PostLink    Posted: Mon Jan 07, 2013 9:00 pm    Post subject: Maris Otter = More Dough Balls Reply with quote


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Anyone else notice more and "tougher" dough balls when using Maris Otter. I sure do. I have tried small amounts of grain then stirring, all of the grain in, then stirring (NOT GOOD) and I can't seem to stop them. I spend about 10 minutes breaking them up which is annoying.

I condition my grain bills and crush at .038" with a Monster 2.0 grain mill. I don't have an issue with US 2 Row, but Maris Otter is a different story. It is annoying.
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huaco




Joined: 05 Apr 2012
Posts: 1508
Location: Burleson Texas


PostLink    Posted: Mon Jan 07, 2013 9:05 pm    Post subject: Reply with quote

Crud... I have a MASSIVE grain bill that is an extremely high percentage Maris Otter. My first time to use this grain... Making an Old Ale of the strong variety. Guess I will attach my wife's potato masher to a keg spear!!! haha!
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OMJ




Joined: 19 Nov 2012
Posts: 43



PostLink    Posted: Mon Jan 07, 2013 9:57 pm    Post subject: Reply with quote

Ive always found maris to be stickier than American 2 row. Not anything you can do about it that I know of other than lots of stirring.
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Kevin59




Joined: 03 Aug 2012
Posts: 1049
Location: Fort Collins, CO

Drinking: Imperial Brown Ale

Working on: Oatmeal Stout, IPA


PostLink    Posted: Mon Jan 07, 2013 10:21 pm    Post subject: Reply with quote

Could rice hulls help stop the formation of the dough balls if you add them along with the grain while you're doughing in?
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rcrabb22




Joined: 23 Dec 2010
Posts: 462
Location: Illinois


PostLink    Posted: Tue Jan 08, 2013 12:54 am    Post subject: Reply with quote

huaco wrote:
Crud... I have a MASSIVE grain bill that is an extremely high percentage Maris Otter. My first time to use this grain... Making an Old Ale of the strong variety. Guess I will attach my wife's potato masher to a keg spear!!! haha!


Well at least you know what could be in store ahead of time. I hope your brew is a good one!
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 10808
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter

Working on: Belgian Quad, Belgian IPA


PostLink    Posted: Tue Jan 08, 2013 1:57 pm    Post subject: Re: Maris Otter = More Dough Balls Reply with quote

I crush at 0.045" (fairly loose) and scoop my grain into the water one bowl at a time and have never seen doughballs with any of the base grains I've used (various North American 2-row varieties, various Maris Otter varieties, Weyermann's pils [both organic and non], Weyermann's pale ale, and few others).

Kal

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bbartonyang




Joined: 05 Sep 2012
Posts: 1
Location: Riverview, NB


PostLink    Posted: Mon Jan 14, 2013 9:11 pm    Post subject: Reply with quote

Like Kal said, if you dough in slowly you will never have dough balls.
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Pugs13




Joined: 03 Jan 2013
Posts: 34
Location: MN


PostLink    Posted: Mon Jan 28, 2013 5:53 pm    Post subject: Reply with quote

I use MO for all my recipes and have never had any issue. Just make sure you dough in slow and keep stirring. Good luck!
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