Jcmccoy

Recipes 

So I love stouts. I love a nice creamy thick stout that I can chew. My problem is that my stouts have been watery and thin. My 1st trial I only used extract, it was my 2nd brew. 2nd try I steeped some roasted barley and chocolate malt. Both times I end up toping the fermenter with spring water. Both stouts were thin. So my 3rd try I added some Quaker oatmeal to my steep. I think I added 1/4 a cup to my specialty grain steep. This time I did a full volume boil. I have been doing 2gal batches and 1.5 gal boils. This time I used my 5 gal pot and did a full volume boil 3 gal and at the end of the boil I added .5 a pound of lactose.

My 3rd stout has been in the bottle a week now so a test bottle is in order soon.

My recipe has been like this.

3.3# dark dme
.25# roasted barely
.25# chocolate malt
.25# carapils
.25# crystal 120
1oz fuggles 60 min


I want to make a 5 gal stout because I drink them so fast. But I fear with out a full volume boil the stout will end up being water.

Ideas? input?

Thanks!

GilaMinumBeer

Recipes 

The cara is a good start for the mouthfeel. Yeast selection plays a critical role here too. The more attenuative the drier/thinner the end product. Lactose will add to the body but will also sweeten the beer.

Nitrogen dispense can also "cream" up the beer but it gets spendy.

CampfireBrewingCo

Recipes 

Also Maltodextrin will add mouth feel.

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Campfire Brewing Co.
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Priemus

Recipes 

I guess what you want is more "mouthfeel", which basically means adding more non-fermenting (or only partially fermentable) adjuncts.

adding maltodextrin to the boil or even MORE carapils to the mash will increase mouthfeel without changing the flavor of the beer.

stoneman

Recipes 

Try adding barley flakes, they will add creaminess and head retention.

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weirdboy

Recipes 

Anyone mention oats yet? I'm a fan of oats in stouts.

jmkratt

Recipes 

Agreed

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John K.
jmkratt@gmail.com
hopface brewing

Peregris

Recipes 

+1 to flaked barley. It's what Guinness uses to get mouthfeel and creaminess, recipe-wise.

Of course, serving it on nitrogen contributes to that also.

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Little Rest Brewing Company

In the Bucket:
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In the Bottle:
Devil's Leap Belgian Dubbel
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In the Planning:
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GilaMinumBeer

Recipes 

I considered that but he is doing extract not PM.

GilaMinumBeer

Recipes 

In extract?