tre6mafya

Recipes 

Okay so I'm about to brew a coconut porter extract with specialty grains, I would like a really creamy mouthfeel, what is the best technique or ingredient to use to get a nice creamy mouthfeel? Can I add something to the secondary or must it be with the boil?

bobbrews

Recipes 

Extract beers rarely have issues with mouthfeel. The maltster most likely cut the origin grist with some carapils and crystal malt, and then mashed in the mid 150s (F).

Avoid adding simple sugars to your fermentables. And try to get ahold of unsweetened coconut flakes from a place like Whole Foods, or a specialty supermarket. An abundance of simple sugars in your extract porter will not help your goal for a creamy mouthfeel.

Whatever you do, don't add starchy adjuncts to your extract beer, like flaked oats. These must be mashed with the proper amount of enzymatic base grain for conversion.

Brewrifle

Recipes 

Unfermentable sugars are highly caramelized sugars, like those in caramel malts, and long chain sugars referred to as dextrins. Dextrin malt and malto-dextrin powder have been previously mentioned in the ingredients chapters. Dextrins are tasteless carbohydrates that hang around, adding some weight and viscosity to the beer.

splattsmier

Recipes 

Depending on your target OG try adding 4-8 oz flaked/rolled oats to your steep (can't recall if rolled must be mashed or not). That should fill out the body a bit and provide a "velvety" mouthfeel.

__________________
Primary - Strawberry Apfelwein
Conditioning - Nothing
Drinking - American Barleywine, Citra Pale Ale, Bourbon Porter
On Deck - American Amber, Witbier, Smoked Roggenbier, Imperial Porter w/ Panela, Saison

Curtis2010

Recipes 

Flaked oats provide a nice rich smooth mouthfeel. They add more body than MD/carapils, but be careful with how much you use...it can be overdone.

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Secondary: Traditional Mead
Secondary: Pineapple Melomel, Sapote Mamey Melomel
Secondary: Braggot, Strawberry Melomel

bobbrews

Recipes 

You guys are recommending that the OP add starchy adjuncts to his Extract beer.

Nice... Good way to ruin it.

Curtis2010

Recipes 

So, assuming he uses a few oz of flaked oats, how, precisely, is that going to "ruin" his brew?

__________________
Secondary: Traditional Mead
Secondary: Pineapple Melomel, Sapote Mamey Melomel
Secondary: Braggot, Strawberry Melomel

bobbrews

Recipes 

Starchy beer. Reduces clarity, quality, and shelf-life.

Whether 4 oz. or 1 lb., there is never a good reason to steep starchy adjuncts in an extract beer.

tre6mafya

Recipes 

Okay so if I use the flaked Oates do I have to mash at let's say 155 for 30mins before steeping the grains and adding my extract?

tre6mafya

Recipes 

Okay so don't use flaked oats? This will only be my third batch first attempt at a coconut porter. I just want to do it right with a creamy malty taste with a nice hint of coconut.