tranceamerica
Well-Known Member
when I was in tanzania, I sampled some of the local beers - because of what's available locally, many of the beers were made with a heavy dose of corn starch to bulk up the alcohol and keep the beers light and refreshing. It gave a strange flavor, as you can imagine...but oddly enough I find myself interested in making a batch.
This would be a PM batch for me...can anyone point me to a recipie for something like this? It would be an ale (in my case) and so probably not really a clone, (because kilimanjaro is a lager) but I'm shooting for a light ale, about 5% alcohol, using enough corn starch to taste it, but not enough to ruin it.
Let's call this "malt price jump" corn ale
This would be a PM batch for me...can anyone point me to a recipie for something like this? It would be an ale (in my case) and so probably not really a clone, (because kilimanjaro is a lager) but I'm shooting for a light ale, about 5% alcohol, using enough corn starch to taste it, but not enough to ruin it.
Let's call this "malt price jump" corn ale