BeerDrunker
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- Joined
- Nov 17, 2012
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After prowling these forums for a couple of months, I've finally decided to join. Only to ask for help. Not a great start. I recently drank a Oktoberfest beer and well in love. It was a malty cookie dough flavor that got me. I am now trying to formulate a recipe to get in the same ballpark.
Firstly this was the first time I've had one of this style so am not exactly sure it was an accurate example of the style. Is cookie dough a common flavor for these beers?
Secondly the adverts said it was made from a mixture of German Vienna and Munich malt. Will these two malt give me the desired cookie dough flavor I crave? And in what percentage of each?
And if any of the recipes in the recipe section fit the description please just point me in the right direction.
Any help will be appreciated!
Firstly this was the first time I've had one of this style so am not exactly sure it was an accurate example of the style. Is cookie dough a common flavor for these beers?
Secondly the adverts said it was made from a mixture of German Vienna and Munich malt. Will these two malt give me the desired cookie dough flavor I crave? And in what percentage of each?
And if any of the recipes in the recipe section fit the description please just point me in the right direction.
Any help will be appreciated!