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Old 07-05-2010, 03:20 AM   #1
OHIOSTEVE
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Default making a beer sweeter?

I brwed an oatmeal stout a while back and it is an OK beer to me. I would like it a shade sweeter or more malty I guess.. Can't I mash at a bit lower temp ( I was at 153) to achieve that? If it was sweeter it would be great to me.

OATMEAL STOUT 2-19-10
9 LBS-2 ROW
8-OZ FLAKED OATS
8-OZ CHOCOLATE MALT
8-OZ DEXTRIN
6-OZ BLACK BARLEY
2 OZ FUGGLES @ 60 MINS
.5 OZ FUGGLES @15 MINS
.5 OZ FUGGLES @ 1 MIN

EXPECTED OG-1.053
IBU----37.1
5.5 GALLON BATCH
60 MINUTE BOIL
6.5 GALLON BOIL START
Mash at 153 for 60 mins

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Old 07-05-2010, 03:33 AM   #2
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Mashing higher pulls out more unfermentable sugar leaving a sweeter beer. Or you can add lactose at bottling to get it sweetened to your liking. If you use Lactose, make sure you add the priming sugar after your get it where you want with the lactose.

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Old 07-05-2010, 03:49 AM   #3
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Mashing higher pulls out more unfermentable sugar leaving a sweeter beer.
Those unfermentables seldom taste sweet. Eat a scoop of maltodextrin and you'll get what I mean. Mashing higher, IMO, results in a less-dry beer with more body but not more sweetness. Yeast attenuation is kinda the same way. Cal Ale will chomp up all kinds of dextrins that English Ale won't touch, but English doesn't make a sweet-tasting beer....

OP could add some light crystal malt to the recipe and get more maltiness and sweetness. A change of base malt would probably help too. I find domestic 2-row to be sorta dull and "milky." Try a "Pale Ale" malt or maybe Vienna.
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Old 07-05-2010, 04:00 AM   #4
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Those unfermentables seldom taste sweet. Eat a scoop of maltodextrin and you'll get what I mean. Mashing higher, IMO, results in a less-dry beer with more body but not more sweetness. Yeast attenuation is kinda the same way. Cal Ale will chomp up all kinds of dextrins that English Ale won't touch, but English doesn't make a sweet-tasting beer....

OP could add some light crystal malt to the recipe and get more maltiness and sweetness. A change of base malt would probably help too. I find domestic 2-row to be sorta dull and "milky." Try a "Pale Ale" malt or maybe Vienna.
what about replacing 2-3 pounds of the 2 row with vienna and adding a half pound of crystal 10? is that what you mean?
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Old 07-05-2010, 04:11 AM   #5
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I agree, you definitely need some caramel type malts in there if you want some sweetness. I would probably do a half pound of caramel 60, I like the mid-range crystal malts in my stouts.

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Old 07-05-2010, 04:26 AM   #6
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I agree, you definitely need some caramel type malts in there if you want some sweetness. I would probably do a half pound of caramel 60, I like the mid-range crystal malts in my stouts.
as an addition or in place of what?
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Old 07-05-2010, 04:39 AM   #7
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I would just do it as an addition.

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Old 07-05-2010, 04:49 AM   #8
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thanks!!!!

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Old 07-05-2010, 03:02 PM   #9
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"Cal Ale will chomp up all kinds of dextrins that English Ale won't touch, but English doesn't make a sweet-tasting beer...."

But English Ale yeast (e.g., WLP002) DOES leave "residual sweetness" (per the manufacturer's description) in the beer. This is mainly due to lower attenuation. English Ale yeasts clump together (flocculate) in a pretty extraordinary fashion; when they do this, they sink to the bottom rather than staying in suspension and gobbling up all the sugar in the beer. When they're high flocculators, there is definitely more sugar/sweetness left in the beer, as the yeast simply is not eating up nearly as much as with many other yeasts.

I'd suggest trying an English Ale yeast in your next batch. You'll certainly have a sweeter beer; it won't necessarily be cloying or anything, but absolutely sweeter, seeing as more sugar remains in the beer. Using lactose will also impart a higher sweetness level, as yeast cannot eat/ferment that type of sugar, so it stays in the beer and isn't gobbled up.

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Old 07-05-2010, 04:06 PM   #10
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But English Ale yeast (e.g., WLP002) DOES leave "residual sweetness" (per the manufacturer's description) in the beer.
I'm not saying the opposite. Read it again. You might not get what I'm saying if you've never tasted straight maltodextrin.

Dextrinous ≠ Sweet.
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