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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help with head retention?
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Old 10-18-2012, 09:55 PM   #1
Larso
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Default Help with head retention?

Guys, I've brewed this before and I know another brewer who has done a few of them. It's Randy Moshers 'Dicks Elixir wheat porter'. I love it but the head disappears completely immediately after the pour. Can anyone tell me why and if it can be fixed, how? This would be perfect if it could hold its head!!
Here's the recipe:
2.3kg wheat malt
1.8kg Munich
1.4kg lager malt
0.7kg medium crystal
0.227kg porridge oats toasted in oven at 150c for 40mins until brown and smelling of cookies
0.17kg black patent malt
14g northern brewer 7% 90mins
14g northern brewer 7% 10mins
10g santiam 6.5% 10mins
One hour mash at 66.5C

Thanks

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Old 10-18-2012, 11:52 PM   #2
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Oats are pretty oily, as far as grain goes. You could try subbing flaked wheat or barley and seeing if that helps. Carapils is often used to boost foaminess, but with that much wheat malt, it shouldn't be required. Not that you can't add half a pound anyway.

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Old 10-19-2012, 11:27 AM   #3
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Quote:
Originally Posted by kingwood-kid
Oats are pretty oily, as far as grain goes. You could try subbing flaked wheat or barley and seeing if that helps. Carapils is often used to boost foaminess, but with that much wheat malt, it shouldn't be required. Not that you can't add half a pound anyway.
Thanks KK, I don't want to sub out the oats but I might try adding the carapils. Is that the best I can do without removing the oats ? How do micros using oats deal with this. I'd assume they would need good head retention?
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Old 10-19-2012, 11:40 AM   #4
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Decoction mashing tends to help beer maintain head. Of course it changes your beer quite a bit. Darkens it, for one.

I have heard inadequate cleaning and sanitation can destroy head.

Are you bottle conditioning?

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Old 10-19-2012, 11:53 AM   #5
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Hi Adam, I am bottle conditioning but the other brewer who brews this both bottles and kegs but gets same issue. I'm pretty sure it's ingredient related

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Old 10-19-2012, 12:37 PM   #6
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Try throwing .25-.5# of CaraPils/CaraFoam in there and see if that helps.

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Old 10-19-2012, 01:15 PM   #7
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Quote:
Originally Posted by Larso View Post
Thanks KK, I don't want to sub out the oats but I might try adding the carapils. Is that the best I can do without removing the oats ? How do micros using oats deal with this. I'd assume they would need good head retention?
Carapils won't help. You have 1-1/2 lbs of crystal which does the same thing as carapils.

I'm not sure what porridge oats are, but if you must use oats, find some flaked oats. You could also use quick oats which are the same as flaked.

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Old 10-19-2012, 05:43 PM   #8
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Flaked oats is what I'm using. Has anyone ever brewed an oatmeal stout with good head retention??

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Old 10-19-2012, 06:31 PM   #9
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Someone did an experiment to compare flaked wheat, barley, oats and rye in taste and head retention: http://www.homebrewtalk.com/f14/stou...83/index3.html

They used about twice the amount of flakes you did, and the differences were pretty small, but the wheat had the best head retention, the oats the best body, the rye the most distinctive taste. Tell your friend to sub toasted flaked wheat for oats the next time he makes the beer and see how you like it. You could save your oven some trouble and use torrified wheat if you can find it.

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Old 10-19-2012, 08:21 PM   #10
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thanks KK, they seem to report good head retention with the oats! I can't understand how?

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