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Honey in a Cream Ale?

Would that overpower the desired mild corny-ness?
Not a lot of honey, probably ~5%, 1/2 #
1/2 of one of these @ flameout http://www.northernbrewer.com/shop/ames … honey.html
Never brewed a cream ale before and the rough recipe is:
76% 6 Row
19% Corn flakes
5% Sugar ( or possibly honey )
~1.055,~20 IBU, Willamette @ 60, Halluertauer @ flameout, US05 @ ~62*

Thoughts/ ideas on the honey addition? Or my awful recipe in general?

You might want to pull down the gravity a little; the honey or sugar will dry out the beer a little more than normal and the extra gravity can make it seem boozy and alcoholic.

Yeah, sometimes I get stuck on “bigger is better”
Pull it back to 1.050, keep the corn at 20%, lose the honey/sugar part?
I suppose that in the end I’ll have made a lot of corn sugar anyways so it should finish pretty low from that.

My favorite variation on the cream ale is to add a vanilla bean. I soak it in about two cups of vanilla vodka, and give it about a week in secondary. It has become my go-to, I always have one around, and the stuff just flies out of the keg when we have people over.

That sounds pretty good too.

Another question,
Should I mill the corn flakes to aid in conversion, mash longer,
Or does the 6 row take care of that good enough on its own?

Edit:
Also, how does the addition of corn into the mash affect the water retention of the bed, and the Ph?

Any help appreciated. Thanks!

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