Hello folks,
I've been brewing about 10 all-grain batches so far, and I'm still seeking the secrets for a creamy beer, as long as bottled beer goes...
I'm planning on a Irish Cream Ale recipe,
english pale ale
munich 10L
munich 20l
caramel 40
cara-pils
caramunich
I will fine-tune the mash for a thick extraction, higher temps, lower water/grain ratio.
Is there any additives I could safely use to help body (bold, thick texture), foam and head retention ? I've heard a little about malto-dextrin, kreamyx, lactose...
Anybody has some guidelines and details on those adjuncts usage ?
Thanks a lot,
Kabbo
Secrets for a CREAMY beer
Moderator: slothrob
I have to admit, I have no idea what an Irish cream ale is. Are you thinking of an Irish Red?
OS X 10.5, MBP, 2GB