HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Beers turning out with a light body




Reply
 
LinkBack Thread Tools Display Modes
Old 06-19-2010, 10:26 PM   #11
ChshreCat
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,171
Liked 436 Times on 347 Posts
Likes Given: 15

Default

Maltodextrin can go in at any point, even at bottling.

Extract is already boiled. If not for the need to boil the hops you could just get some water to a boil, dissolve the DME and cool. The only difference between boiling your extract for 60 minutes and adding it at flameout is the effect it has on hop utilization and how much the extract might darken from the longer boil. I add all my extract between 15 minutes left and flameout depending on the recipe.



__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2010, 11:05 PM   #12
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default

Good information. I assume the longer the DME is in there the less hop utilization?

Since you use extract, when you do an extract only beer have you had trouble with body/mouthfeel of your beers?



__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2010, 11:17 PM   #13
ChshreCat
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,171
Liked 436 Times on 347 Posts
Likes Given: 15

Default

I've never done an extract only beer. I started with a partial mash brew and never went back.

Some argue the idea, but it's thought that the lower gravity the liquid in the boil the more utilization you get from your hops. So, less DME = more hop utilization.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2010, 12:32 PM   #14
CrookedTail
Feedback Score: 0 reviews
 
CrookedTail's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Patchogue, NY
Posts: 560
Liked 26 Times on 19 Posts

Default

Quote:
Originally Posted by oach View Post
Good information. I assume the longer the DME is in there the less hop utilization?

Since you use extract, when you do an extract only beer have you had trouble with body/mouthfeel of your beers?
The way to get better hop utilization is by doing late extract additions to the boil. Start your boil with 20% of the total extract and add your hops as the recipe calls for. Add the remaining extract in the last 20 minutes of the boil. This method gives you better control over the color of your beers as well.

I highly recommend NOT doing extract only brews. You really need to steep grains to give it complexity and mouthfeel. Adding 8oz of malto-dextrin during the boil, or steeping some carapils malt will add body to your beer.
__________________
CrookedTail is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2010, 05:43 PM   #15
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by CrookedTail View Post
Adding 8oz of malto-dextrin during the boil, or steeping some carapils malt will add body to your beer.
How much Carapils would you add to a 5 gallon batch?
__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2010, 06:33 PM   #16
BendBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Bend, Oregon
Posts: 3,169
Liked 64 Times on 54 Posts
Likes Given: 23

Default

Steep the grains at a higher temp. Try 158 next time.

And check your thermometer.

BendBrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2010, 10:26 PM   #17
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default

What will steeping the grains at a higher temperature do to them?

__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2010, 07:01 AM   #18
Blueberryspies
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Chicago
Posts: 34
Default

On a recent IPA I had great luck with getting the body you're talking about with a partial mash including .5 lbs of carapils.

__________________
Blueberryspies is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2010, 01:07 PM   #19
King of Cascade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 663
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Quote:
Originally Posted by BendBrewer View Post
Steep the grains at a higher temp. Try 158 next time.

And check your thermometer.
Steeping specialty grains at a higher temperature isn’t going to do anything. Try adding more DME and maybe some Munich Malt extract.
__________________
King of Cascade is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2010, 04:49 PM   #20
rayg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Mass
Posts: 349
Liked 11 Times on 10 Posts
Likes Given: 1

Default

As I posted in the other thread:

All-grain or extract, shouldn't matter. The extract is exactly
the same thing you get out of a mash, and probably better
if you are a beginner at all grain mashing.

Body is most influenced by the yeast you use because there
is a great difference in the % attenuation. American ale
yeast gives you watery beers, British ale yeasts (and I mean
the liquid strains from Wyeast, not the generic stuff available
dry) don't attenuate as much. Look at the list at Wyeast and
pick one of the lower attenuators and see what happens.

The other thing that influences the perception of body
is sodium ion, you can add a small amount (like 1/8 teaspoon)
of NON-iodized NaCl to increase body.

Yes, higher mash temps give you more non-fermentables,
but the yeast attenuation is more important. See the second
question answered on this page for mash temp info:
http://www.byo.com/stories/wizard/article/section/121-mr-wizard/1517-the-hot-side-debate-a-mash-temperature-issues
Ray



__________________
Zymotechnia Fundamentalis
Ask not for whom the beer twangs; it twangs for thee.
rayg is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Full body vs Medium Body vs Light Body mashing msa8967 Beginners Beer Brewing Forum 9 02-21-2010 03:34 AM
What's the difference in Light,Medium, and Full body? Q2XL Beginners Beer Brewing Forum 2 07-17-2009 08:06 PM
Light Beers gard42 General Beer Discussion 4 03-16-2008 04:22 AM
predicting beers mouthfeel/body SewerRanger Beginners Beer Brewing Forum 6 02-05-2008 09:34 PM
light beers Mudsow General Beer Discussion 5 05-12-2006 03:24 AM