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Old 07-26-2012, 04:39 AM   #1
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Default Creaminess

I want a really creamy beer. I use lactose with every brew that I have made but have not been impressed with the result. Should I add more lactose? Is their something else that I could try? I typically brew 5 gal batch at a time and use a whole bag of lactose.



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Old 07-26-2012, 04:58 AM   #2
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flaked oats help get the creamy mouthfeel.



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Old 07-26-2012, 05:48 AM   #3
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lactose is just adding sweetness, and maybe a tiny bit of viscosity. Mash higher for that thicker mouthfeel, but mashing some flaked oats will indeed give you that silky, creamy mouthfeel.

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Old 07-26-2012, 12:18 PM   #4
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Quote:
Originally Posted by daksin
lactose is just adding sweetness, and maybe a tiny bit of viscosity. Mash higher for that thicker mouthfeel, but mashing some flaked oats will indeed give you that silky, creamy mouthfeel.
When do I add the oats an how much?
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Old 07-26-2012, 12:21 PM   #5
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what was it?... about 5% or so oats?....(if i remember corectly) during the mash. Or you will have to do a minimash if you'r not all grain brewing

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Old 07-26-2012, 12:23 PM   #6
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Are you all-grain, or extract?

I agree with higher mash temp (155) and about a half pound to pound of flaked oats in the mash with the other grains. I do this with many of my beers and it gives them a nice full, smooth feel.

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Old 07-26-2012, 02:38 PM   #7
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Quote:
Originally Posted by Braufessor
Are you all-grain, or extract?

I agree with higher mash temp (155) and about a half pound to pound of flaked oats in the mash with the other grains. I do this with many of my beers and it gives them a nice full, smooth feel.
I do extract. Not talented enough to try AG yet.
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Old 07-26-2012, 02:44 PM   #8
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Have you noticed adding a pound of lactose makes a really sweet beer?

By creamy, I assume you mean a thicker, less watery mouthfeel. You can add maltodextrin to the boil to make your watery beer thicker. It doesn't make it sweet or change the flavor.

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Old 07-26-2012, 03:19 PM   #9
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Try doing a mini mash/ brew in a bag for a brew. Get 3 lb of 2row, a pound of flaked oats, and whatever specialty grains you want for color/roastiness. Get them crushed. Put in a straining bag that is big enough (they should have these at brew store). Bring 1.5-2 gallons of water up to 165. Add grain bag and stir the grains around inside the bag to get them saturated. Make sure temp. settles in around 155. Put lid on and let it sit for 45 min. to an hour. After that time, have some 168 degree water on hand. Lift the bag out and rinse some water through the grain to wash out any remaining sugar. Don't squeeze the grain bag out, but let it drain out. Top up with more water and some extract and proceed just like normal. This might get you what you are looking for in a fuller beer. Also, a good way to dip your toe into all-grain brewing and you will see it is not much harder.

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Old 07-26-2012, 03:20 PM   #10
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Quote:
Originally Posted by jknapp12105 View Post
I do extract. Not talented enough to try AG yet.
Don't let the name fool you, it's no more complicated than extract. It takes a bit more time and a little more equipment, but there is no real increase in difficulty.


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