one word (or maybe it's two?): Maltodextrin. It's a powdered complex longchain carb that is not fermentable with beer yeast. It's especially good in stouts and porters, etc., but you can use it to give any beer a fuller, silkier mouthfeel. Use 2-8oz per 5gal batch, depending on how full you want it.
You can buy it from homebrew supply shops, but they mark it up like crazy. You can get it for much less when it's sold as a nutritional/bodybuilding supplement. Personally, I get big tubs of it from bulknutrition.com (in the form of "carbo-gain"), and I use it in my pre- and post-workout shakes for a complex slow-digesting carb. I've been using it for much longer than I've been brewing...but it just so happened that when I got into homebrewing, I had a tub of it laying around, and found out you could use it for beer too.
Anyway, long story short, maltodextrin will add body and smoothness without affecting flavor or color.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
|
"Real Ale" mouth feel
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