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One reason is that there are some beer styles that rely on the corn flavor: for example, the Classic American Pilsner, aka Pre-Prohibition Pilsner, gets a lot of its flavor character from corn: BJCP style description


Flaked corn does lighten the body. Body is basically thick malty sweetness, so thinning out that malty sweetness with something that ferments completely lightens the body. (I'm not sure why Tobias is suggesting adding alcohol without sweetness doesn't lighten the body, diluting the sweetness with alcohol, or water, or anything non-sweet is the definition of ...


http://www.homebrewtalk.com/f65/raging-red-irish-red-ale-239188/ Is a red ale I recently brewed that turned out excelently. I'm not sure how similar or disimilar it would be compared to the one you have had already though.


Bitterness is not linear throughout the boil, so you cannot assume that it will be twice as bitter after 60 minutes vs. 30 minutes. I'm also not sure that you're going to get a great sense of the bitterness in the partially-boiled wort vs. the finished beer, but I don't have a really compelling argument as to why not. But I'm not understanding something ...


Its two different options. You can either do the malt version or the extract version. Wheat Liquid Malt Extract is actually a mix (usually 50/50) of wheat malt and pils/2-row/pale malt, depending on the manufacturer.

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