davefleck

Recipes 

Yeast selection also effects body

tasq

Recipes 

Why not save the money and just mash warmer?

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Elaelap

Recipes 

Good question, why not just mash warmer. In some of my beers, I'm not necessairly looking for a 'maltier' profile, which mashing high tends to give. So the simple solution is to use the malto. And to be honest, it's not that expensive

Matt Up North

Recipes 

I don't know what your final gravity was or which yeast used, but I have great luck mashing for 45 minutes to an hour at 155*f, fly sparging with 180* water and fermenting with an English ale yeast between 68*-75*. If gives me the body without being a sweet beer and finishes consistently at 1.016. After fooling around to get to this recipe, I have used American Ale yeast and had to mash higher, messed with the grains, tried to "fix" it with fun adjuncts and ended up with the same recipe that has been used traditionally. Too dry gives to much ashy flavor, too sweet tastes like garbage.

And just so you know, I have also bumped this up to 160*f when I only had American yeast and it still fermented less than 1.014, which was too dry for my tastes. Good luck.

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weirdboy

Recipes 

I am not convinced it saves much money. The carapils costs maybe $.80, and to mash warmer that means you have to heat your strike water a couple of degrees warmer, so you're using more energy to do that, and hence more gas or electricity. I'm way too lazy to do the calculations, but in any case you're not saving more than a dollar unless your LHBS is ripping you off. Maybe if you are a commercial brewery and each batch costs you a couple grand, it would behoove you to investigate mashing at different temps instead of just tossing in some maltodextrine.

I think there's several ways to skin the cat. Sometimes, just changing the carbonation level a bit can have an effect on the perception of body.

justkev52

Recipes 

Me too.

iijakii

Recipes 

I add some wheat malt and oats to all my stouts. Love 'em thick.

Boohausen

Recipes 

The mash temp must go up, if you add maltodextrine, carapils..they are the same malt, if u mash at 151 you will have the same results thin body, but it will be sweeter stick to the same malt but 155 or maybe 158 max, what will happen is youll produce maltose which is not fermentable thus increasing body, and no need to add to grain bill

El_Exorcisto

Recipes 

Using carapils and maltodextrin just seems dirty to me. They just seem like tricks to hide inadequate technique. It's your beer so do what you want, but I always found beer made with solid technique tastes better than beer with the cover ups.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

Jeffro

Recipes 

Me too