I’ve brewed a few of these and have used 6-row as my base grain and usually 2 lbs of flaked corn in 5.5 gal batches, until recently where the volume was a bit lower and 1 lb was used giving it a lower ratio. But what I noticed was a more pronounced corn flavor, which I thought peculiar.
My understanding was 6-row had plenty of diastatic power but with a low percentage of adjunct why would I care?
I also thought I had read long ago that it was comparable in flavor to Pilsner malt, but with what I’ve read recently it talked about the “grainy” flavor 6-row gives. Kinda doubting it’s like Pilsner at all.
I’m liking the idea of something like part flaked corn part minute rice. Assuming equal parts what percentage would be considered somewhat minimal and still get the characteristics?
I usually carb mine up to 2.7 or 2.8 vols. What is typical for others here?
I was reading a bit about pre-prohibition cream ales and a bit stronger with a bit more hop character is right where I’d rather be as I usually bypass even blondes unless there’s something to make it stand out. But I make them for others knowing I’ll have a bunch on hand that I’ll have to drink too.
My understanding was 6-row had plenty of diastatic power but with a low percentage of adjunct why would I care?
I also thought I had read long ago that it was comparable in flavor to Pilsner malt, but with what I’ve read recently it talked about the “grainy” flavor 6-row gives. Kinda doubting it’s like Pilsner at all.
I’m liking the idea of something like part flaked corn part minute rice. Assuming equal parts what percentage would be considered somewhat minimal and still get the characteristics?
I usually carb mine up to 2.7 or 2.8 vols. What is typical for others here?
I was reading a bit about pre-prohibition cream ales and a bit stronger with a bit more hop character is right where I’d rather be as I usually bypass even blondes unless there’s something to make it stand out. But I make them for others knowing I’ll have a bunch on hand that I’ll have to drink too.