*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > best way to add body?
Reply
 
LinkBack Thread Tools
Old 11-15-2011, 07:31 PM   #11
davefleck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Edgewater CO
Posts: 623
Liked 24 Times on 18 Posts
Likes Given: 2

Default

Yeast selection also effects body

__________________
davefleck is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2011, 07:54 PM   #12
tasq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Denver, Colorado
Posts: 582
Liked 12 Times on 12 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Elaelap View Post
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.
Why not save the money and just mash warmer?
__________________
The Keg Ran Out Club
Broomfield, Colorado
http://www.kroc.org/
tasq is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 03:04 PM   #13
Elaelap
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Monroe, Washington
Posts: 44
Liked 4 Times on 3 Posts
Likes Given: 8

Default

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

__________________
Elaelap is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 09:01 PM   #14
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

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.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 09:22 PM   #15
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,973
Liked 431 Times on 352 Posts
Likes Given: 60

Default

Quote:
Originally Posted by tasq View Post
Why not save the money and just mash warmer?
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.
__________________
weirdboy is online now
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 09:36 PM   #16
justkev52
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Valley City, Utah
Posts: 265
Liked 31 Times on 29 Posts
Likes Given: 587

Default carapils

Quote:
Originally Posted by Elaelap View Post
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.
Me too.
__________________
justkev52 is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 09:46 PM   #17
iijakii
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Texas
Posts: 1,505
Liked 54 Times on 46 Posts
Likes Given: 151

Default

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

__________________
iijakii is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 09:59 PM   #18
Boohausen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Norton, Ma
Posts: 66
Likes Given: 2

Default

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

__________________
Boohausen is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2012, 10:08 PM   #19
El_Exorcisto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Default

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.

__________________

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.

El_Exorcisto is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 01:03 AM   #20
Jeffro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Auburn, WA
Posts: 192
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by justkev52 View Post
Me too.
Me too
__________________
Jeffro is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding Body to an IPA Gilbey All Grain & Partial Mash Brewing 32 10-15-2010 08:13 PM
What do we mean by BODY? Netflyer All Grain & Partial Mash Brewing 20 01-20-2010 12:55 AM
Increasing body batfishdog37 All Grain & Partial Mash Brewing 2 03-09-2009 05:24 PM
more body??? givemaboot All Grain & Partial Mash Brewing 19 05-23-2008 12:06 AM
Where's the body? amysdaddy All Grain & Partial Mash Brewing 4 01-30-2006 09:10 PM