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.
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.