epistrummer
Well-Known Member
I ended up with a 50 lb sack of 6-row and now I'm trying to find ways to use it up.
After researching the types of beers that use 6 row and following some suggestions found throughout the web, I came up with this recipe proposal for a cream ale-
8 lb 6-row
1.5 lb flaked corn
1 lb Briess caramel 60 L
1 oz Amarillo 60 min
3/4 oz Amarillo 5 min
US-05 yeast
Mash at 152F 60 min
Sparge 170F
The only thing I'm not real sure about is using the caramel malt. I didn't find any recipes that used it in cream ales but I did notice some people had suggested using it to add body to the beer. Is there anything else I should add to this recipe or change it to make it a little better?
After researching the types of beers that use 6 row and following some suggestions found throughout the web, I came up with this recipe proposal for a cream ale-
8 lb 6-row
1.5 lb flaked corn
1 lb Briess caramel 60 L
1 oz Amarillo 60 min
3/4 oz Amarillo 5 min
US-05 yeast
Mash at 152F 60 min
Sparge 170F
The only thing I'm not real sure about is using the caramel malt. I didn't find any recipes that used it in cream ales but I did notice some people had suggested using it to add body to the beer. Is there anything else I should add to this recipe or change it to make it a little better?