StonesBally
Well-Known Member
So I want to make a cream ale for the first time since I just received a pound of Czech Saaz, can't really lager, and want to make something I haven't tried before. I only plan on giving my cream ale a touch more finishing hops than is traditional. Other than that it is straight up 20 IBU, 4 SRM, with an OG of 1.050. My grain bill is 16.5 lbs. Marris Otter and 4.5 lbs. flaked corn. I am using American Ale 1056 for my yeast and fermenting at 60 degrees F. My main concern is my grain bill. Will Marris Otter work for a cream ale, or should I go out and get some regular American 2-row or some Pilsener malt to replace it? I've never used Saaz before and am excited to try it. I have made a very pale, SRM 6, beer before that turned out great, so I'm not too worried about that either. Just unsure of the malt bill. Anyone with any guidance or support?