Secrets for a CREAMY beer

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Secrets for a CREAMY beer

Postby kabbo » Sat Feb 10, 2007 2:00 pm

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,

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Postby jctull » Mon Feb 12, 2007 12:46 am

I have to admit, I have no idea what an Irish cream ale is. Are you thinking of an Irish Red?
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Postby slothrob » Mon Feb 12, 2007 11:57 am

The Crystal Malts you're using (the 3 Cara's) will all add unfermentables, as well as mashing at a temperature toward the high end (152-158
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Postby warthog » Mon Feb 12, 2007 1:46 pm

add a little bit of oats.
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Postby kabbo » Tue Feb 13, 2007 10:52 pm

Thanks guys, I,ll let you know
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