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Old 11-14-2011, 01:46 AM   #1
garrettbuckeye
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Default best way to add body?

I recently brewed a stout that tasted perfect. It was just a simple 70/20/10% stout with an irish ale yeast. I mashed at 151 for an hour. It was force carbed at the proper temp and pressure, but it was very thin. What is the best way to add body without changing the flavor?

Mash a little higher? Will it still attenuate as well?
Add carapils or oates? Will it change the flavor? Will it be sweeter?

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Old 11-14-2011, 02:19 AM   #2
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With 20% flaked barley it shouldn't be thin. Are you sure your thermometer is accurate?

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Old 11-14-2011, 02:28 AM   #3
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On my humble noob opinion, raise your temp... You can go up to 155 for a little longer time maybe...

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Old 11-14-2011, 02:35 AM   #4
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carapils does add body but no flavor.

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Old 11-14-2011, 02:44 AM   #5
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I don't know if i'm accurate, but alfa-amilase does promote sugars that are less fermentable than beta-amilase (dunno if my english is right). Taken this into account, try to get good conditions to alfa-amilase, so your gravity after fermentation is higher wich means more body.

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Old 11-14-2011, 02:52 AM   #6
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I would suggest mashing in the 154-155 area. You can also add about 5-10% golden naked oats for even more body.

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Old 11-14-2011, 03:05 AM   #7
garrettbuckeye
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I have checked the temp of a poured pint, and it matched the keezer's 55*F. I guess I will have to brew a few and decide. There seems to be a million variables. I just don't want to lose that nice dry finish.

The next challenge is to brew and imperial stout that ferments out a little more. I am pretty sure underpitching may be to blame. Back to back brews and pitching on the cake should help!

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Old 11-14-2011, 03:33 AM   #8
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151 is going to be be a thin for most stouts. I'd bump that up to 154. It'll be just a little sweeter but with mor body. Also, it'll be a little less fermentable so it won't attenuate quite as much. Likely a few points higher fg.

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Old 11-14-2011, 07:46 PM   #9
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Quote:
Originally Posted by heckels View Post
151 is going to be be a thin for most stouts. I'd bump that up to 154. It'll be just a little sweeter but with mor body. Also, it'll be a little less fermentable so it won't attenuate quite as much. Likely a few points higher fg.
That's what i ment with the enzimes

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Old 11-15-2011, 04:44 PM   #10
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I'm in the habit now to just add .5 lbs of Malto Dextrin to all my beers. Gives a good mouth feel and body w/o any additional flavors.

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