Cream Ale The Honey Cream Ale Experiment

[Drinkerbell]

Ok, I'm going in. (AKA: My first post)
Still a newbie, and haven't got a handle on water quantities yet, but I smelled a honey malt and immediately had to turn it into a cream ale.
Going from a mish-mash of recipes and opinions, but here's what I'm going with:

(1-Gallon BIAB)

1# Marris Otter
.5# Honey Malt
.25# Flaked Corn

Hallertau Hops
Safale S-05

Wish me luck!
(Should I have added Nekkid Oats?)
Will report back - unless it's embarassingly bad.

 

[kevin58]

Good luck but you probably should have waited until this was brewed and evaluated before posting here. This is the recipe database for tried and true recipes.

 

[Drinkerbell]

Roger, Rodger. Live & learn & post someplace else.

 

[Kickass]

Report back. A little honey malt is said to go a long way. I’ve used it at 5% and liked it but never at almost 30% like you are.

 

[Drinkerbell]

So to follow up...
The beer came out pretty good. I'm going to try again with 2-row and some rice. The MO gives it a strange finish.

 

[Holden Caulfield]

So to follow up...
The beer came out pretty good. I'm going to try again with 2-row and some rice. The MO gives it a strange finish.

Probably not the MO - which is just an English variety of barley kilned to to about 3.5 Lovi.

It's probably the Honey Malt which is Gambrinus' version of Melanoidin malt which is like a very, very, dark Munich and imparts a very strong flavor even in small quantities. Some brewers like it and some don't.

Supposedly, Melanoidin malts impart flavors you would obtain from decoction mashing. However, from my experience, I have not found this to be accurate as while it does have a distinctive flavor, it does not provide the amazing flavor profile found in two beers that are triple decocted - Pilsner Urquell and Sam Adams Boston Lager.

 

[Drinkerbell]

Probably not the MO - which is just an English variety of barley kilned to to about 3.5 Lovi.

It's probably the Honey Malt which is Gambrinus' version of Melanoidin malt which is like a very, very, dark Munich and imparts a very strong flavor even in small quantities. Some brewers like it and some don't.

Supposedly, Melanoidin malts impart flavors you would obtain from decoction mashing. However, from my experience, I have not found this to be accurate as while it does have a distinctive flavor, it does not provide the amazing flavor profile found in two beers that are triple decocted - Pilsner Urquell and Sam Adams Boston Lager.

Thanks! I'll try different hops to more closely match Genesee Cream clone.
One gallon batches - both a blessing and a curse.

 

[Sbe2]

Genny Cream ale got me through college