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Old 09-27-2012, 11:33 AM   #1
RayOhm
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Sep 2012
Guelph, Ontario
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I am wondering how to add that creamy mouthfeel and huge thick head to a beer. I recently attempted to make a cream ale with little success, after reading a few recipes posted here it seemed like the key ingredient was flaked corn, so this is what i used. I used 1/2 lb of it in a 2.5 gallon batch. Got a tiny bit of creamy mouthfeel but the head was no where near what I wanted. I cant remember the recipe exactly but it was probably about 70% two row, 20% munich and 10% flaked mais. Used safale s-05. Mash temp was a little high at 154 degrees farenheit. Beer turned out light and sweet, i assume the sweetness was due to the high mash temp.

So, how do you make a cream ale creamy? I plan on making a red cream ale soon and want to get this recipe right.
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Old 09-27-2012, 11:48 AM   #2
kkramer56
 
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Here is an article from Brew Your Own magazine that may help you.

http://www.byo.com/stories/wizard/ar...brewing-a-beer
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Old 09-27-2012, 12:05 PM   #3
tom_gamer
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I just read the article. Can't really say I know more now lol

 
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Old 09-27-2012, 12:10 PM   #4
progmac
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Mar 2012
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Have you had commercial examples of the style that were to your liking? A cream ale isn't really creamy. It is should taste like grain (this is why 6-row is often chosen over 2-row) and be fairly light. If you want to add a creamy feel to it, perhaps adding lactose or malto-dextrine would do the trick. I do question the presence of Munich in your cream ale.

 
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Old 09-27-2012, 12:13 PM   #5
DPBISME
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Jul 2012
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Quote:
Originally Posted by tom_gamer View Post
I just read the article. Can't really say I know more now lol
I am with you Tom_Gamer..... The guy writing an article writes like he is running for office... HA!

"Read the Recipes" was the bottom line.

I once had a real interesting dark Wheat Beer at Greenshields in Raleigh NC, (no longer a brewpub), It was rich and had a real "Grainy/Bready" taste to it that I found "Wonderful".

I would like to brew such a beer but my only thought is that there was lots of Biscuit or Victory in it.

But it would be nice to have a general idea of how they made it...

DPB

 
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Old 09-27-2012, 12:16 PM   #6
Pilgarlic
 
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Cream Ale isn't creamy. But you can get that creamy mouthfeel you're looking for by adding oats to almost any beer, if that's what you want. It's appropriate, for example, in some stouts or in a witbier.

 
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Old 09-27-2012, 12:18 PM   #7
kkramer56
 
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Quote:
Originally Posted by tom_gamer View Post
I just read the article. Can't really say I know more now lol
Oh sorry, it looked like what you were asking.
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Old 09-27-2012, 12:20 PM   #8
tom_gamer
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Quote:
Originally Posted by kkramer56

Oh sorry, it looked like what you were asking.
To review the article,
The question was a question to see if these specialty grains actually do what they say and which one does it the best. That is how I interpret the question. Then the reponse is go out there and find out. Wtf? Lol

 
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Old 09-27-2012, 12:29 PM   #9
ArcaneXor
 
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Some options would be to serve the beer on nitrogen or beer gas, increase the use of flaked grains - oats in particular, or add body-boosting grains or adjuncts like maltodextrin or a dextrin malt like CaraPils, CaraMalt, or CaraFoam. If you want to increase body and perception of sweetness, add lactose and use a less attenuative yeast.

 
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Old 09-27-2012, 11:36 PM   #10
RayOhm
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Sep 2012
Guelph, Ontario
Posts: 22


Thanks for the reply everyone.

Quote:
Originally Posted by progmac View Post
Have you had commercial examples of the style that were to your liking? A cream ale isn't really creamy. It is should taste like grain (this is why 6-row is often chosen over 2-row) and be fairly light. If you want to add a creamy feel to it, perhaps adding lactose or malto-dextrine would do the trick. I do question the presence of Munich in your cream ale.
The commercial examples I have had are both local beers : Mill Street Red Beard and Creemore Cream Ale. Both had a very creamy/full mouthfeel. The Munich was used as the recipe I based my recipe off called for Vienna, my LHBS is very limited in its supply so I thought Munich would be a suitable substitute.

Perhaps I just didnt know what the style was. I find it odd that the style is called 'Cream Ale' while it is not actually creamy.
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