Aubie Stout
Well-Known Member
I recently made Biermuncher's Centennial Blonde for the SWMBO. She likes it, but would like something a little lighter. I have used flaked corn in the past for some other brews, but I don't know that I fully understand it's contribution.
On the re-do, I was simply going to subtract a pound of two row and add a pound of flaked corn to make up the difference. Will the flaked corn be sweet? Do I need to back off the crystal malt when I use it?
What about the Rice? Is it the same? Are the two interchangeable?
Thanks,
On the re-do, I was simply going to subtract a pound of two row and add a pound of flaked corn to make up the difference. Will the flaked corn be sweet? Do I need to back off the crystal malt when I use it?
What about the Rice? Is it the same? Are the two interchangeable?
Thanks,