So I've been trying to clone Uinta Sum'r for a good year+ now. Got the blonde ale part down. Sorachi hops down. But can't figure out how to get the sweet creamy flavored finish. Honey malts? Any ideas? Tried vanilla. Tried lactose. It's not those.
Maybe oats or a small percentage of malted wheat? Sometimes the yeast can contribute to mouthfeel also.
I liked this post better the first time you posted it 60 minutes before this one. I'm a sucker for the originals.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Mango Habenero Berliner Weisse
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Oktoberfest
Keg #2 - Chamomile Honey Wheat
Keg #3 - Pumpkin Ale
Bottled - NONE!
My bad. I couldn't find my original post and thought my POS laptop lost connection and didn't post.
higher mash temps, maybe a bit of dextrin malt, vanilla flavors can come from oak, maybe just set it on light cubes for 24 hours. all ideas
As said, higher mash temperatures, oats, maltodextrin, and often overlooked, cold crashing, kegging, and force carbing.