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Old 08-21-2012, 03:05 AM   #1
wormraper
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Default any way to "thicken" this recipe?

ok, I brewed this recipe in the recipe section and I LOVE the flavor. excellent sweet stout. very creamy and tasty. ONLY thing I'm a little dissapointed is the mouth feel. Feels a little "thin" if you know what I mean. I usually like to eat my beers so to speak.

6 lb's of lme (or 4.8 of DME) wheat
.75 lbs of crystal 20l
.75 lbs of choc malt
.50 lb's of roasted bareley 300L
.50 lb's of crystal 40L
.25 lb's of crystal 120L

2 oz of u.s. goldings

S04 yeast

is there any specialty grains that increase the "thickness" of the mouthfeel?

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Old 08-21-2012, 03:12 AM   #2
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Not sure about other specialty grains but have you thought about doing a partial mash?

Substitute 4# of 2row for 3# of the LME and mash it at 153/154 degrees for 60 minutes (simple mash is heat water to 157/158 and then add grains. If you have a cooler handy just pop everything in there and let. Sit for an hour.

Then proceed as normal (removing spent grains before adding specialty grains and boiling).

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Old 08-21-2012, 03:41 AM   #3
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Sure, there are many of ways. Use dextrins(unfermentable sugars), lactose, steep some flaked oatmeal, or if you are doing a pertial mash use higher temps like skin pig laid out which will make your wort slightly less fermentable. .

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Old 08-21-2012, 05:04 PM   #4
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hmmm, sound easy enough, how much oatmeal would be appropriate for the recipe without changing the flavor too much?

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Old 08-21-2012, 05:37 PM   #5
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Quote:
Originally Posted by wormraper View Post
hmmm, sound easy enough, how much oatmeal would be appropriate for the recipe without changing the flavor too much?
You could start with a half pound, maybe a pound. Somebody correct me if I'm wrong here but steeping oatmeal won't convert itself right? Therefore you'll get some extra body and mouthfeel but it won't add any sugars to the brew.
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Old 08-21-2012, 05:53 PM   #6
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Maltodextrin

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Old 08-23-2012, 04:33 PM   #7
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Maltodextrin
+1
If you want to add it to a keg or fermenter, boil a small amount of water and disolve the maltodextrin in it, then cool and add. Maltodextrin doesn't dissolve easily unless it is in hot water. For your next batch, you can just add a couple ounces to the boil. Better yet add some carapils to the grain bill for more body.
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Old 08-23-2012, 04:37 PM   #8
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Flaked Barley.

Stouts need flaked barley.

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Old 08-23-2012, 06:41 PM   #9
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How long have you given this beer to mature? My stouts seem to gain thickness when they mature. This maturity seems to come in about 2 months in the bottle.

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Old 08-24-2012, 01:12 PM   #10
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+ 1 to adding flaked oats & + 1 to adding flaked barley. I think you'll get exactly what you're looking for if you add 1/2 lb of each.
Regards, GF.

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