- Joined
- Mar 12, 2007
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With all respect to "drink / brew what you like," its nice to be able to classify a beer so that you have and easy way to describe it to friends and family without a 20 minute dissertation on ingredients and how it was brewed.
Yesterday brewday was more about experimenting with new equipment. Wanted a grist that would have a good chance of scorching an electric element in the mash. Something sticky with lots of protiens. A trip to the basement produced malted wheat and flaked maize. Mashed with a 50/50 mix and had no problems with a contrived step mash. Hopped to 17 IBU with Willamette and added some simple sugar at the end of the boil. Its now fermenting with a clean ale yeast.
So, the question is, what the heck did I brew? I'm thinking Cream Ale, but can you make a Cream Ale with wheat? Most of the recipes I see use pilsner and a lot less corn. When my wife asked what I was brewing, I told her, Fizzy Yellow Beer. She made an "ewww" face, so I need a better description. Will Cream Ale work?
Yesterday brewday was more about experimenting with new equipment. Wanted a grist that would have a good chance of scorching an electric element in the mash. Something sticky with lots of protiens. A trip to the basement produced malted wheat and flaked maize. Mashed with a 50/50 mix and had no problems with a contrived step mash. Hopped to 17 IBU with Willamette and added some simple sugar at the end of the boil. Its now fermenting with a clean ale yeast.
So, the question is, what the heck did I brew? I'm thinking Cream Ale, but can you make a Cream Ale with wheat? Most of the recipes I see use pilsner and a lot less corn. When my wife asked what I was brewing, I told her, Fizzy Yellow Beer. She made an "ewww" face, so I need a better description. Will Cream Ale work?