1 oz. Chinook @ 60 min
1 oz. Cascade (homegrown) @ flame out
Pacman yeast.
Thoughts? I was also wondering if subbing a little 6 Row for some of the base malt might be appropriate for this style? I’ve never used 6 Row, but assume it is best for an adjunct/light lager style beer?
Lose the honey malt and maybe the biscuit. You want a cream ale ro be dry and crisp and honey malt runs counter to that. A little 6 row wouldn’t be at all out of place if you want to try it.
Do you suggest losing the specialty grains because it would deviate from the style, or just too much going on?
Thanks[/quote]
I just edited my original post to address this…a cream ale should be crisp and dry and adding honey malt will do the opposite. OTHO, if the OP isn’t really interested in keeping it like a cream ale, just ignore me!