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Old 12-30-2008, 05:17 PM   #11
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Somehow I had gotten the (wrong?) idea that 153F was already on the warmer/more dextrines/more body end of the mash temperature spectrum and that 155-156 was beginning to get into the warm enough to stop conversion entirely spectrum.
you're not going to see conversion stop until you see temps in the 165* range and higher.
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Old 12-30-2008, 05:19 PM   #12
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Somehow I had gotten the (wrong?) idea that 153F was already on the warmer/more dextrines/more body end of the mash temperature spectrum and that 155-156 was beginning to get into the warm enough to stop conversion entirely spectrum.
I believe the spectrum is 148-158. I've been trying to mash my larger belgians at 150 as they are already going to be heavy enough. That said, I'm still working on temperature control. I think I learned from my last batch to trust Brewsmith and give the mash temperature time to dissipate through the mash before adding ice cubes and/or boiling water.
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Old 12-30-2008, 05:26 PM   #13
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Few things in response:

I do use beersmith and I'm quite comfortable balancing out my recipes with a changed mash schedule

I'd prefer to stay away from English yeasts, however I may try splitting my base malt between MO and Breiss American 2 Row...

I'm going to do another batch of this beer in the next month (I already have 12 gallons fermenting and 6 gallons bottle conditioning) and I'll list what I changed and how it effected the beers.

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Old 12-30-2008, 10:13 PM   #14
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Malto dextrine is the way to go, if all you are looking to do is add body/mouthfeel. Adjusting the mash is going to adjust the entire profile not just the body

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Old 11-17-2009, 03:37 PM   #15
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I think there also may be some confusion as to what "body" is. I think some people are thinking that more conversion or more malt will make it less "thin" and add body. With my beers, I don't think that's what I'm missing. Budbo is more accurate when he talks about mouth feel. It's plenty sweet, plenty hoppy, but also watery in the way it feels in your mouth. I wonder if the water profile also has something to do with this?

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Old 11-17-2009, 03:51 PM   #16
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Flaked oats or flaked rye will give it a more "creamy" mouthfeel, no?

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Old 11-17-2009, 04:03 PM   #17
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Observations from a n00b; I always think my beers tast "watery," I get dissapointed then near the end of the keg think AH! now it has body. Maybe the particular recipies you are wanting to have a fuller body just need a bit more time? Again this is coming from a n00b so I may be way off.

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Old 11-17-2009, 04:07 PM   #18
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if all else fails, you could chop off a finger and add part of your body

Seriously though, everyone else has nailed all the things you can do, they are smarter than me

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Old 11-17-2009, 04:11 PM   #19
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Flaked oats or flaked rye will give it a more "creamy" mouthfeel, no?
Flaked wheat or barley would work as well, but flaked grains will significantly increase the protein content, and cause some haziness. Not really a problem with darker beers, but would be noticeable in an IPA. If you don't mind the haze, flaked grains do add a lot to the mouthfeel though.

Doesn't adding maltodextrine basically have the same effect as just adding more Carapils to the mash?
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Old 11-17-2009, 04:19 PM   #20
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AL,

I have researched this as well and hoped to experiment in the future.

My thought right now is to mash a small portion of the grain at a higher temp. This would give you more of the dextrins and such to combat the thinner feel and not damage the whole batch.

What that ratio of the grain should be, I don't know yet. You could try 10% of your bill at 158* then sparge and add that to your fermenter. This would leave 90% of your grain bill at 153*.

Just my thoughts for right now.

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