Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Mouthfeel without adjuncts
Reply
 
LinkBack Thread Tools
Old 02-01-2009, 09:49 PM   #1
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default Mouthfeel without adjuncts

I just brewed up a stout and really think that it is tasting a little thin in mouthfeel, though tastes great and flavorful. I searched here, google and BYO without finding an answer to a way to fix my problem.

DARK KNIGHT

OG-1.045
FG- 1.012

81% American 2 Row
5.5% Chocolate
5.5% Roasted Barley
4% Black Patent
4% Crystal 90L

Nottingham Yeast

I don't want to add in any malto-dextrin or lactose or anything fun like that. Trying to keep this just to barley and will honestly not use any of the Crystal next time as I don't really taste it in there. I am going to do my next stout with Safale 04 instead so that I can get a little higher FG. I saw that there were some Guiness clones which tossed in some flaked barley (and I could see myself doing that), however if there is a way to make it a little "thicker" on my toungue without the flaked barley, I would be happy.

If this makes sense, I want espresso with the crema, not drip coffee. That sort of thickness. I honestly think though that I am going too low of a FG and that is leading to my "thin" feeling beer.

By the by, are you finding that S-04 finished at a higher FG than US-05? All of my US-05 trials have finished squarely at 3%Plato or 1.012

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 09:50 PM   #2
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,774
Liked 75 Times on 64 Posts
Likes Given: 14

Default

Add some flaked oats.... mash higher.....?

__________________
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 10:02 PM   #3
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 25 Times on 20 Posts
Likes Given: 2

Default

Carapils? I would mash above 154 first thing. And definitely some oats. Oats are fantastic for a creamy mouthfeel. But then again, I would be upping the Crystal instead of dropping it if I couldn't taste it.

I also had no problem adding some malto-dextrine when my extract brews called for it.

__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
Reno_eNVy Likes This 
Reply With Quote Quick reply to this message
Old 02-01-2009, 10:03 PM   #4
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,230
Liked 613 Times on 355 Posts
Likes Given: 231

Default

Flaked barley makes up 25% of the normal grist for a dry stout. Without it...you will always lack that creaminess.

My last stout (65% 2 row, 25% flaked barley, 10% roasted barley) I mashed at 159 for only 40 minutes. I also tossed in a 1/2 pound of light chocolate (250 lovibond). It is nice and rich...but still only about a 4.3% beer.

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 11:07 PM   #5
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

What was your starting and final gravity Biermuncher? What yeast? That is the style that I am looking for pretty much spot on.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 11:17 PM   #6
Tech211
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Chicago
Posts: 140
Default

It may also help to carb low if you didn't do so.

__________________
Tech211 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 11:20 PM   #7
Austinhomebrew
Sponsor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Posts: 3,499
Liked 110 Times on 90 Posts
Likes Given: 90

Default

I would consider malt sugar (malto dextrin). It is simply sugar from malt. It is not something that isn't in beer normally.

Forrest

__________________
Austinhomebrew is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2009, 04:52 AM   #8
Aspera
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 215
Liked 2 Times on 2 Posts

Default

Use a protein rest, and a thicker, hotter mash. Adjunct grains such as oats, flaked barley or pearled barley can lend body. Also, using a true ale malt base will help a bit. There is nothing wrong with using crystal malts.

__________________
Aspera is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2009, 05:54 AM   #9
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,267
Liked 200 Times on 169 Posts
Likes Given: 68

Default

Quote:
Originally Posted by dontman View Post
Carapils? I would mash above 154 first thing. And definitely some oats. Oats are fantastic for a creamy mouthfeel. But then again, I would be upping the Crystal instead of dropping it if I couldn't taste it.

I also had no problem adding some malto-dextrine when my extract brews called for it.
+1 I completely agree! If I add 2lbs to a 10lb grain bill it adds a tremendous amount of mouthfeel. Plus, if you're going to do a stout you should most definitely mash closer to 158*
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is online now
 
Reply With Quote Quick reply to this message
Old 02-02-2009, 02:38 PM   #10
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,662
Liked 139 Times on 132 Posts

Default

Since you want to stick to barley, flaked barley and dextrin malt will both help. Carapils is one brand of dextrin malt.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider Adjuncts Mesa512 Cider Forum 2 05-17-2009 07:02 PM
Mashing w/ Adjuncts batfishdog37 All Grain & Partial Mash Brewing 2 03-09-2009 08:19 PM
Adjuncts DieselBrewery Recipes/Ingredients 3 09-09-2008 04:40 AM
question about adjuncts pcolson Beginners Beer Brewing Forum 5 08-06-2008 07:01 AM
Mashing Adjuncts Gabe All Grain & Partial Mash Brewing 4 03-14-2008 07:06 PM



Newest Threads

LATEST SPONSOR DEALS