Jeffo

Recipes 

Strangely, I couldn't find much about this by searching but I'm sure it's been written about a lot.

What would be the best malt to add body? For example, if one wanted to add body to a Swarzbier (sp?). Carapils/Dextrine? Or is there a better way of going about it? Thanks.

P.S. I realize this may throw the style into something else. I'm not concerned with authenticity in this case.

BlindLemonLars

Recipes 

Have you tried melanoidin malt? It provides a lot of complex maltiness, as well as body and mouthfeel.

Clayton

Recipes 

Carapils (Dextrine) Malt
Balances body and flavor without adding color or sweetness. A lighter crystal type malt, the Dextrines add body, mouth-feel as well as head retention. They are best when mashed with your pale malt due to the lack of enzymes. Use 5-20% for these characteristics and without adding color.
Type: Specialty Grain
In Stock Color L: 1.5 L
Typical Color L: 1.5

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david_42

Recipes 

Carapils (Dextrine) Malt for just body and mouthfeel.
Melanoidin malt or Aromatic, if you want more malt complexity as well.

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