Very pale ale

[JKaranka]

Hey guys. I've been quite interested in recreating some historic recipes (or more likely, getting some inspiration from them). I was wondering what you thought about this draft for a beer based on a 1895 recipe:

5 imperial gallons
90 min boil
5.3% abv, OG: 1.053, FG: 1.012, 40IBU

Protein rest for the pilsner malt and flaked corn, add the pale malt at the end of the protein rest, mash twice (63c followed by 65c).

Grist:
2.5kg Belgian Pilsner malt
2kg Maris Otter
2kg Flaked corn

90 minute boil:
90 - 30g East Kent Goldings
15 - 25g East Kent Goldings, 25g Cluster, 25g Bobek
Steep - 25g Cluster, 25g Bobek
Dry hop - 25g East Kent Goldings, 25g Cluster, 25g Bobek

Yeast: Nottingham. Clears very well, finishes dry.

I'd expect the beer itself to be very pale, straw coloured, very dry, very crisp, very clear. Plenty of hop aroma and probably bitterness considering that the body is likely to be thin. Some fruit and citrus flavours from the Bobek and Cluster and a good marmalade touch at the back of the mouth from the EKG. But who knows, as I've not brewed it yet. Keen to hear opinions and hop substitutions (basing these ones on what was around back in the day, but could consider, Fuggles, Spalt, Hallertau or WGV).

[mozza]

I like the look of the recipe! But I'd be tempted to go for a different yeast but then that's just me

[Barley Water]

That's just a touch over 30% adjunct by weight and that's a hell of a lot. I've made CAP's with 20% corn without a problem but I don't know that I would go that high. You would be surprised, I can taste the corn in the beer and it actually makes the beer have this slight sweet edge, not undesirable but you can tell it's there. I enter my stuff in contests and I'm always afraid the taste will be confused with DMS by those who don't understand the style. You might be pushing the boundries of what the other malts can convert in the mash going that high, you might want to check that out. Anyhow good luck and have fun.

[JKaranka]

Wops, sorry, I meant a kilo of flaked corn! I'll edit now. I've found a Scottish ale recipe in Shut Up About Barclay Perkins that not only has almost 50% corn... it also has sugar!

So what's your experience been like with corn? It just seems like adjuncts are the only thing American homerbrewers are afraid of! Chuck in some fruit, weird yeast, bacteria... but some corn?! No thanks!