Recently i just made a cream ale that i wanted to have good malty flavor. So i mashed at 158, used quite a bit of munich, and vienna malt, and used Northwest ale yeast.
I ended up at 82% efficiency with a 6.2% ABV cream ale. (not really true to syle) It has a really nice malty finish but i feel the northwest ale yeast gave it too much of a sweet fuity/ester flavor that id like to bypass.
so with my next batch i will be experimenting with two different yeasts in two batches of the same cream ale. Id like to have the most maltiness without the fruity ester flavors. anything you can think of?
i was thinking maybe california ale as one? never tried this one though..
I ended up at 82% efficiency with a 6.2% ABV cream ale. (not really true to syle) It has a really nice malty finish but i feel the northwest ale yeast gave it too much of a sweet fuity/ester flavor that id like to bypass.
so with my next batch i will be experimenting with two different yeasts in two batches of the same cream ale. Id like to have the most maltiness without the fruity ester flavors. anything you can think of?
i was thinking maybe california ale as one? never tried this one though..