Cream Ale - Base Malt Question

My Cream Ale recipe has evolved quite a bit over the years, to the point where I'm disinclined to call it a Cream Ale (though I still do). I've used varying amounts of flaked corn (up to 30%), even popcorn on one occasion (it's almost 100% starch and it converts like a SOB!) and varying quantities of table sugar. I've increased and decreased the bitterness, used noble hops, etc, etc, etc. I've mashed at different temps and times, frequently overnight to dry the hell out of it (sometimes too successfully). The only constant has been the malt. All Pilsner. I need that flavor in my Cream Ale.

 

Do you use domestic Pilsner malt or do you use continental Pilsner malt?

Cheers!

 

Cream Ale...or Adjunct Blonde Ale...the yeast and carb levels might be the keys here

 

I usually use Dingemans, though I also get excellent results with Best Maltz German Pilsner. I haven't tried a domestic Pilsner because ...I guess it never came up. I crave a pilsner-ey flavor in my Cream Ale. One of these days, I'll buy the equipment I need to ferment a proper, in-your-face bitter Pilsner, but, in the meantime, this works. And, effort-wise, it doesn't get any easier than a Cream Ale.

 

I have never made a Cream Ale but in my homebrewing I have used a number of Pilsner malts:

• Dingemans (Belgium)
  
• Castle (Belgium)
• BestMalz (Germany)
  
• Weyermann (Germany)
• Briess (US)
• Rahr (US)
• Kolsch Malt (available from Northern Brewer)
  
• etc.

I have enjoyed my Belgian beers brewed using both Belgian and US malting companies Pilsner malt (solely from one malting company per batch).

When brewing a German/Czech style beer I tend to use a German Pilsner malt. I have heard good things about Avengard Pilsner Malt from my LHBS folks; I will have to try that someday.

Every year I brew a CAP (Classic American PIlsner) and lately I have been doing a 50/50 split of 6-row pale malt and Briess Pilsner malt for the malt along with 20% corn (flaked maize). I have enjoyed those beers but frankly I also like this beer solely with 6-row pale malt as well.

Cheers!

 

I have liked my 2-row and 6-row cream ales and CAPs, but I also know I would like these with Belgian and German pils malts, as per @mikehartigan. But I am being slow and semi-methodical in my exploration of these styles; it probably will be years before I get there. One thing I keep coming back to is Dingeman's Pils for every Belgian ale I make. If it is not there, I am disappointed. How could it miss in a cream ale? It's been a couple years since brewed a Kolsch, and while I haven't used the Kolsch malt @JackHorzempa mentions, the last one I made used the Weyermann floor-malted in a double decoction and it may very well have been the most satisfying pale beer I've ever made.

 

That malt provides a hay-like aspect which I enjoyed in that batch of Kolsch.

Last year I purchased a 55 lb. sack of Weyermann Pilsner Malt so I have been using that quite a bit and needless to say I am pleased with the beers I brewed using that malt.

I am thinking about buying a sack of Avengard Pilsner malt next. Have you used that malt?

Cheers!

 

Jack, I have used Avangard pils 2x. Both times was as a substitute for Dingemans because a shop was out of it. Of course, I was brewing Belgian styles: a Belgian pale ale, that also had a fairly large percentage of Avangard Munich malt, and something like a Belgian IPA/Tank 7 Tribute/Saison, that featured some heavier hopping than I usually use and a fairly substantial portion of Avangard wheat malt. I don't think either of these beers allowed the pils malt to stand out sufficiently for me to be awed, like I might feel if I brewed an all-pils Kolsch or saison. But given the recipes, it may not have been the malt's fault. Also, I have a short memory and I love the saison and the dubbel that I currently have on hand (made, of course, with Dingeman's); what have you done for me lately, Avangard?

FWIW, I will be brewing an alt hopefully this weekend that will include Heidelberg Pils, but since this alt was really intended to give me a first look at RedX, indicated in a different thread, I am not expecting the pils to really stand out.

Because I don't buy full sacks of grain, when I try different malts I may not brew with them often enough to develop a full appreciation of their attributes.

I think I indicated earlier that I have tried a blend of Pilot Malt House 2row and 6row in cream ale and thought it better than my Briess cream ales. Could be confirmation bias because I like the underdog. Limited experience, not triangle testing, etc. Nevertheless, the rise of the small craft maltster in the US means that there are even more malts available. I may never know which is best for every context, but it doesn't look like I'll run out of options very soon.

 

Just an FYI, Pilot Malt is no longer being made.

 

Breiss Pilsner malt is so damn pale! Paler than most of the continental stuff, even. It’s got a great flavor and is also my go to in Cream ales. And CAPs and other American lagers.

 

I wondered about that as it hasn't been available at AIH for several months. Their website doesn't say anything about closing. It was in February 18 that I used their malts for the first and last time, I guess.

 

Yes, they stopped malting in the Spring time. As I understand it, they became brokers of Barley

 

I used 100% Avengard pilsner malt as the grain bill in a Kölsch I made last year. Came out great, very clean with light bready malt flavors. I wouldn't hesitate to use it again.