Help with recipe

[tangofoxtrot308]

I was recently visiting my brother in Madison Wi and thought it'd be cool to make a beer that kind'a represented the city so my brother could drink one and brag about me to his friends. Anyway I though corn and honey best represented Madison cause I can't put cheese in beer! So I found a Kentucky common recipe and had a few questions. I've never delt with acid malt but I was wanting maybe a slight twang to balance out the honey and corn. Then again I've seen the recipe with no sour at all. So here's my idea of a recipe feel free to comment I need a unique awesome brew!

6-7lbs 2-Row **I've already patented the name Mad City Wisconsin Common**
2lbs flaked corn
4oz Crystal 80+
4oz Choc. or debitter
4oz Honey
* acid malt (maybe)*
1oz northern brewer?

 

[DrJerryrigger]

I'd suggest using 6-row as it will have more enzymes to convert the corn. In my very very limited experience corn seems to have a bit of it's own twang. So if you haven't used it before you might want to try it with out the acid malt.

 

[carrolte]

7 lb of american 2row will have no problem with 2lb flaked corn

 

[DrJerryrigger]

7 lb of american 2row will have no problem with 2lb flaked corn

Oh yeah, good call, wasn't look at the numbers....

 

[Dunerunner]

Looks like a great East Coast beer, 90 minute boil, add an ounce of Cluster or Crystal at the last 10 minutes and you're good to go.

 

[tangofoxtrot308]

So right now we're saying NO GO on the acid malt? I was kind'a scared about using this anyway without some real solid feedback and detail about how much to use never had a bitter before so really don't know.

Tried a spotted cow (cream ale) and really liked it. Have one in bottle right now but I used rice instead of corn I hear they use a nice amount of corn. So I really didn't want to end up with a spotted cow clone that's the only reason for the acid malt mention.