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Old 02-25-2012, 01:54 AM   #1
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Default Would either Pilsen malt or Vienna malt be a good substitute for American 2-row in a

Looking to make a few small 2.5 gallon batches of cream ale style beers but I am out of 2-row and pale malt. Should I substitute using either pilsen or vienna in its place? (I know I will need to extend the boil time for all pilsen malt)

Basic Cream Ale (2.5 gallons BIAB)

4 lbs 2-row or pale malt
0.75 lbs flaked corn
0.25 lbs carapils
0.25 lbs of Crystal 20L
0.25 lbs flaked wheat

0.33 oz Cluster 60 min
0.33 oz Cluster 10 min
0.33 oz Cluster 5 min.

White labs cream ale yeat

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Old 02-25-2012, 02:07 AM   #2
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Sure, use pilsner malt. I think it has a distinct grainy taste (I've only used Weyermann), but it will work fine in a cream ale. Probably improve it (not a fan of the style).

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Old 02-25-2012, 02:11 AM   #3
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Agreed. Though Vienna would lend an interesting sweetness to it. Plus some orange color. Go Pilsner if you want to be safe, add some Vienna if you're feeling saucy.

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Old 02-25-2012, 02:12 AM   #4
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I am wanting to brew some beer for a party in 6 weeks where there will be some homebrew virgins who just drink the lighter side of BMC style beers. I don't really want 5 gallons of this but enough for a good party or two.

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Old 02-25-2012, 02:21 AM   #5
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I am wanting to brew some beer for a party in 6 weeks where there will be some homebrew virgins who just drink the lighter side of BMC style beers. I don't really want 5 gallons of this but enough for a good party or two.
1: I'll never brew with corn again. Ever. It just ruins any beer it touches, including cream ales. Brew with rice (i.e., minute rice) instead if you want to lighten it up (color and flavor).

2: IMO, you'd be better off making a bohemian pilsner (pils malt with a bit of carapils, and a bit of munich if you want some color or it'll be really light). Even if you make it as an ale, it'll be better. If you can't lager it, just use a clean yeast (S-05 or a kolsch yeast).
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Old 02-25-2012, 02:26 AM   #6
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Agreed. Though Vienna would lend an interesting sweetness to it. Plus some orange color. Go Pilsner if you want to be safe, add some Vienna if you're feeling saucy.
How about 3 lbs Pilsner and 1 lb Vienna? Can these be used well togther?
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Old 02-25-2012, 02:38 AM   #7
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1: I'll never brew with corn again. Ever. It just ruins any beer it touches, including cream ales. Brew with rice (i.e., minute rice) instead if you want to lighten it up (color and flavor).

2: IMO, you'd be better off making a bohemian pilsner (pils malt with a bit of carapils, and a bit of munich if you want some color or it'll be really light). Even if you make it as an ale, it'll be better. If you can't lager it, just use a clean yeast (S-05 or a kolsch yeast).
I'll set the flaked corn out for the squirrels and substitute some flaked rice. I already made a yeast starter out of the cream ale yeast and I am out of US-05. No LHBS in my area so all of my yeast and hops are mail order.
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Old 02-25-2012, 02:43 AM   #8
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How about 3 lbs Pilsner and 1 lb Vienna? Can these be used well togther?
Sounds like it would make a nice euro Blonde! Hop it with some noble hops and call it a Spicy Euro Blonde! Something no guy in their right mind could pass up!

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Old 02-25-2012, 02:45 AM   #9
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Oh yea, and on the corn, if it's fresh, I'll add about .75 lbs. to a 5 gal batch. No more.

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Old 02-25-2012, 02:48 AM   #10
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I use pils for everything, except sometimes I use MO. Corn is fine to use too.

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