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Old 06-01-2009, 12:50 AM   #1
Aug 2006
Posts: 44

I'm looking for a bit of an education here. What gives beer a creamy malty flavor? I've seen several recipes that call for different adjuncts like corn, wheat, or oats. Additionally, it there a different ration of malt to hops that should be observed? I'm asking because I am a bit of a hop head, but am having a perty where I want to offer a creamier, malty ale for my guests. I have found a few recipes, but short of brewing them, i want to be able to read them over and better understand the recipe.

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Old 06-01-2009, 01:31 AM   #2
Jan 2009
Posts: 180
Liked 14 Times on 12 Posts

In my experience it is mainly the level of hoppiness that affects perception of maltiness. The blonde ale recipe that I normally brew is identical to a pale ale recipe I use from time to time, except that the pale has 3 times the IBUs. It dramatically impacts the apparent malt flavor.

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