I saw some posts recipes about an extract of Genny Cream ale, using Pilsner malt etc. I tried to make a cream ale but did not use Pilsner malt but will try again, but my question is this how do you avoid maillaird reaction and having this golden beer turn kind of brownish in a 60 minute boil?
Is it possible to boil only part of the extract in the beginning lets say 1/3 and add the rest at the very end and simmer till it cooks out ?
Or is it possible to just not do a 60 minute boil?
Thanks
I miss my Genny
Is it possible to boil only part of the extract in the beginning lets say 1/3 and add the rest at the very end and simmer till it cooks out ?
Or is it possible to just not do a 60 minute boil?
Thanks
I miss my Genny