Author Topic: Light Ale Recipe  (Read 3826 times)

Offline Upstate Dan

  • Cellarman
  • **
  • Posts: 46
  • Albany, NY
    • View Profile
Re: Light Ale Recipe
« Reply #15 on: April 26, 2012, 04:19:29 PM »
For Busch drinkers, 2 lbs of adjunct would get a light enough body without making the beer totally flavorless. I also agree with those who said skip the 15 minute addition and the Munich.

Good luck. I hope they like it.

...homebrewed cream ale can be a gateway beer for light beer drinkers.

Offline Malticulous

  • Brewer
  • ****
  • Posts: 367
    • View Profile
Re: Light Ale Recipe
« Reply #16 on: April 26, 2012, 07:18:20 PM »
I know Miller uses corn, Bud uses rice. No idea about what Coors or Busch use. I normally would use corn but I want the lightest flavour profile I can get and although I like corn flavor in a cream ale, I'm hoping to stay completely neutral. Hence the rice.
I've made cream ales with 33% rice and it surprised me with flavor. It was regular white rice with a cereal mash. I think you have to use that much to really taste much difference from corn and rice. AB uses brown rice. They get the broken pieces that don't look as good for eating--brewery grade.

Online tschmidlin

  • I must live here
  • **********
  • Posts: 8197
  • Redmond, WA
    • View Profile
Re: Light Ale Recipe
« Reply #17 on: April 26, 2012, 11:31:46 PM »
When I toured Coors in 2007 they had stopped doing cereal mashes and were using rice syrup.
Tom Schmidlin