[Pope of Dope]

Here's my pale ale recipe:
12 lbs 2 row
1 lb German Munich
.5 crystal 40

1oz Simcoe @60, .5 Calypso @15, 1 oz Simcoe/1 oz Calypso @ 0, 1.5 oz Simcoe @ Dry
Safale 05

Would it be a bad idea to add 10% maize to a pale ale?  I've not done this, but noticed the nice looking champagne clarity from adding corn in other brews and would like to achieve these characteristics.

[denny]

Here's my pale ale recipe:
12 lbs 2 row
1 lb German Munich
.5 crystal 40

1oz Simcoe @60, .5 Calypso @15, 1 oz Simcoe/1 oz Calypso @ 0, 1.5 oz Simcoe @ Dry
Safale 05

Would it be a bad idea to add 10% maize to a pale ale?  I've not done this, but noticed the nice looking champagne clarity from adding corn in other brews and would like to achieve these characteristics.

As long as you have a reason for it and know what to expect, no reason not to.

[erockrph]

The Brits have been using flaked maize in their Pale Ale's for over 100 years. I find that around 10-12% is the point where I start to taste the sweet corn flavor a bit. Personally, I appreciate it in some styles, but YMMV depending on the style.

[majorvices]

I have used flaked maize in a hoppy lager and love the results. No reason not to try it!

[hopfenundmalz]

Corn was used in Ballantine IPA back in the day.

Give it a try.

[dzlater]

I brewed a pale ale with
84% pale ale malt
8% carapils
8% flakes corn

I was aiming for something close to Yuengling Lord Chesterfield Ale. Turned out pretty good.

[chumley]

You tried to clone Lord Chesterfield Ale? Man, I remember when I lived in southeastern Pennsylvania in the late 1980s, I used to buy it by the case for like ten bucks.  Returnable brown stubby bottles. It was cheap!

Back to the OP, I like a touch of corn sweetness in some of my ales, particularly the English bitter.  I tend to avoid it in my hoppy American ales, as I like them on the crisp side.