Cream Ale addition?

Discussion in 'Recipes for Feedback' started by The Brew Mentor, Nov 24, 2021 at 11:08 AM.

  1. The Brew Mentor

    The Brew Mentor Well-Known Member

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  2. Trialben

    Trialben Well-Known Member

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    Looks like a nice light session beer but only time will tell if the honey comes through. It's an Interesting looking grist:)
     
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  3. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    I like the idea of tweaking a cream ale (with the understanding that you are departing from the style guidelines). As others have said, you should be able to taste the corn in a cream ale and it's easy to over power that. I really like Don's Orange Creamcicle idea! Coincidentally I brewed a Cream Ale last Sunday. Maybe I'll see if the wife has any orange extract in her baking stuff and add a drop to a glass.
     
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  4. J A

    J A Well-Known Member

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    I'd keep the Honey Malt below 3 percent because it can get cloying and maybe make up the difference with your other crystal. An addition of it will enhance any residual flavor from the actual honey, though, so it's a good choice. You've got a lot of potentially drying simple sugars from the adjuncts, so the body should be pretty light despite the addition of crystal malts. I think you'll have a nice beer. :)
     
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  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    So maybe swapping the amounts on the honey and crystal malts is a good idea.
    Also, even with a high mash temp and some crystal malt, I think it'll dry out, bit there'll definitely be some body left.
    I'm feeling pretty good about where it's at after the last little tweek.
    It'll make beer.
    Thanks all!
    Happy Thanksgiving
     
  6. J A

    J A Well-Known Member

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    Yes, switching the percentages in your C-malts will work well, IMO. I'd trust the Crystal and the yeast to keep some body and drop the mash temp to no higher than 152. There'll be some perceived sweetness from the corn and rice and a little dry finish will help it feel settled and slam-able. :)
    Good luck with it!
     
  7. Ward Chillington

    Ward Chillington Well-Known Member

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    Genny...year round pounder in 1978 New Jersey when I thought that beer only came from the liquor store and not from barley and corn!
     
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  8. The Brew Mentor

    The Brew Mentor Well-Known Member

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    So brew day went well.
    Mashed @ 152°
    OG 1.049
    Chilled and pitched @ 60° and starting ferment @ 61°.
    Raise to 67° on day 4 and Honey will go in.
    Cheers
     
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