I'm looking for a bit of an education here. What gives beer a creamy malty flavor? I've seen several recipes that call for different adjuncts like corn, wheat, or oats. Additionally, it there a different ration of malt to hops that should be observed? I'm asking because I am a bit of a hop head, but am having a perty where I want to offer a creamier, malty ale for my guests. I have found a few recipes, but short of brewing them, i want to be able to read them over and better understand the recipe.