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Old 10-10-2012, 12:17 PM   #1
Kyled93
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I'm looking for a suggestion on what malt would provide a creamy flavor. Can any one suggest a malt I could use?



 
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Old 10-10-2012, 01:54 PM   #2
Johnnyhitch1
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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


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Old 10-10-2012, 02:49 PM   #3
bobbrews
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Lactose, but it's not a malt. Also, higher mash temps.

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Old 10-11-2012, 02:01 AM   #4
Kyled93
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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)

 
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Old 10-11-2012, 03:09 AM   #5
imrook
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Corn anyone?

 
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Old 10-11-2012, 01:52 PM   #6
OCBrewin
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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

 
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Old 10-11-2012, 07:32 PM   #7
daksin
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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.
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Old 10-11-2012, 08:24 PM   #8
cval
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Quote:
Originally Posted by Kyled93 View Post
I'm aiming to make a Vanilla Caramel Cream Ale...

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)
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

 
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Old 10-12-2012, 12:24 PM   #9
pvtschultz
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I add 1/2 lbs of lactose to my cream/milk stout.
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Old 10-12-2012, 12:45 PM   #10
Kyled93
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I guess what I'm really asking is, the main difference between using lactose and/or malt to create a creamy taste profile?



 
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