Kyled93

Recipes 

I'm looking for a suggestion on what malt would provide a creamy flavor. Can any one suggest a malt I could use?

Johnnyhitch1

Recipes 

maris otter can have a sweet smooth english flavor to it
munich is very creamy IMO
flaked oats , flaked wheat, torrified wheat all give rich creamy mouthfeel

__________________

Crawl Space Brewing Co.

^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kern River Citra Clone
Secondary: .....
BOTTLED:
Cider: Grapfelwine, Apfelwine, Cranfelwine,
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional, Apple Cinn.
Kegged: Pale "31", Pale "516"
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone

bobbrews

Recipes 

Lactose, but it's not a malt. Also, higher mash temps.

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1160-milk-stout-it-does-a-body-good

Kyled93

Recipes 

Interesting. How much lactose should I add for a 10 gallon batch?

I'm aiming to make a Vanilla Caramel Cream Ale. Here is what I have so far.... Some borrowed some added :


Ingredients

18 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz Caramel Malt - 60L (Cargill) (60.0 SRM)
16.0 oz Chocolate Malt (350.0 SRM)
4.8 oz Special B Malt (180.0 SRM)
16.0 oz White Wheat Malt (2.4 SRM)
2.0 oz Willamette [5.50 %] - Boil 60.0 min
1.0 oz Willamette [5.50 %] - Boil 30.0 min
2.0 oz Willamette [5.50 %] - Boil 5.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
2.00 Items Vanilla Beans (Mash 0.0 mins)

imrook

Recipes 

Corn anyone?

OCBrewin

Recipes 

Some flaked oats might get you what your looking for. I get a crreamy, smooth mouthfeel and flavor from those on the beers I use them in. Maybe up to 1.5# for your beer for some creamyness and mouthfeel

daksin

Recipes 

I would add to flaked oats, or flaked barley, depending on your recipe. You'll have to use that in conjuntion with your regular base malt, but it should give you a really nice mouthfeel. Oats are more silky/creamy and barley is more think, syrupy type feel.

__________________
Holy cow- you guys did it. The Kickstarter was successfully funded! Now the real work begins!

twitter.com/twokidsbrewing .. facebook.com/twokidsbrewing .. twokidsbrewing.com

Bottled:Monticello Barleywine, Red Nosed Tripel
Kegs:Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Secondary:Cherry Blackberry melomel
Primary: Honey Blonde
On Deck: Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier

cval

Recipes 

I think you're missing out rice or corn, otherwise it's something else
reference: http://www.bjcp.org/2008styles/style06.php

unless you mean cream as in "creamy" in which case disregard my comment

pvtschultz

Recipes 

I add 1/2 lbs of lactose to my cream/milk stout.

__________________
Brewing: Kona Fire Rock Pale Ale Clone
Drinking: KingBrian's Caramel American Amber Ale
On Deck: Classic American Pilsner, Raspberry Brown Ale, Dunkel, Schwartzbier
2013 Gallons Brewed: 30
Gallons Brewed '11-'12: 170

http://www.homebrewtalk.com/f170/pvtschultzs-ebiab-build-finally-298407/

Kyled93

Recipes 

I guess what I'm really asking is, the main difference between using lactose and/or malt to create a creamy taste profile?