Originally Posted by rmyurick
Progmac--(you probably know this already, but) they probably expected more non-fermentables, which affect mouthfeel. Some flaked oats or barley or maybe maltodextrin.
I just couldn't bring myself to add maltodextrin or oats to a beer that big! I was on the other end, mashing low, adding adjuncts, aerating daily. It did get down to 1.015. But the result was, it seems, too thin, too bland. This was only the second beer over 1.100 I've ever brewed; clearly I have a lot to learn!