What makes a beer smooth?
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I'm not sure what you mean by smooth. Easy drinking, and not bitter? Or "clean" flavored? Or lager-like, which I think of as "crisp"?
Can you name a commercial beer or two that has the flavor that you're thinking of? That can help us to figure out what you might be looking for.
Can you name a commercial beer or two that has the flavor that you're thinking of? That can help us to figure out what you might be looking for.
Edcculus
Well-Known Member
lower carbonation will help
remilard
Well-Known Member
In Dragon's Milk, it is primarily tannin from oak aging.
I've heard that Yakima Magnums will make your lager so smooth, it's like a laxative.
I've heard that Yakima Magnums will make your lager so smooth, it's like a laxative.
I'm not sure what you mean but I'd say balanced recipie/process and a clean finish. I think that could be done with extract.
ToddO
Well-Known Member
i think you are talking about "mouthfeel" perhaps. Try a 1/2 pound of carapils (dextrine) for 5 gallons which wont affect the flavor so much but adds in my mind smoothness.
That's what i thought as well. Mouthfeel is the right word for that. . . or we can say smooth for smoothies?
johnnyspade
Well-Known Member
Sometimes, just a little time is all that's needed. A good stout, for example, benefits from time in the bottle, in my experience anyway.
Hmmm... I'm thinking you are looking for mouthfeel as well and Carapils/Dextrine malt will give you what you are looking for...
Here are some terms to describe mouthfeel:
Thin
Flat
Highly Carbonated
Full-Bodied
Medium-Bodied
Light-Bodied
Creamy
Robust
Coarse
Silky
Chewy
Velvety
Here are some terms to describe mouthfeel:
Thin
Flat
Highly Carbonated
Full-Bodied
Medium-Bodied
Light-Bodied
Creamy
Robust
Coarse
Silky
Chewy
Velvety
homebrewer_99
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bovineblitz
Well-Known Member
A similar question... how does Left Hand get their Milk Stout so velvety smooth and thick? I can't even come close to reproducing it.
http://www.brewingwithbriess.com/Products/Carapils_Malts.htm
https://www.homebrewtalk.com/wiki/index.php/CaraPils
https://www.homebrewtalk.com/wiki/index.php/Dextrine_Malt
Not an adjunct (is malt); may be steeped (is preconverted).
https://www.homebrewtalk.com/wiki/index.php/CaraPils
https://www.homebrewtalk.com/wiki/index.php/Dextrine_Malt
Not an adjunct (is malt); may be steeped (is preconverted).
Diacetyl, a byproduct of fermentation, is commonly known to give beer a buttery, smooth flavor. At higher levels, this butteriness becomes a butterscotch flavor and is usually considered undesirable.
ballzac
Well-Known Member
Oats is another thing that no-one has mentioned. That is what provides the silky mouthfeel in an oatmeal stout and some brown ales.
Not to my knowledge, but not much equipment would be required to incorporate some in a partial mash. Use 5-10% and make sure you are mashing it with a malt with high diastatic power if you are only doing partial. 6-row is best for this AFAIK.
I realise that you are probably not planning on doing a partial mash at this stage, but the information is there if/when you feel comfortable with the process.
How would tannin contribute to smoothness? As I understand it, tannin is usually responsible for a dry, tacky mouthfeel.
iron_city_ap
Well-Known Member
I've found that fermenting next to a radio playing Barry White makes it incredibly smooth.
conpewter
Well-Known Member
Oats is another thing that no-one has mentioned. That is what provides the silky mouthfeel in an oatmeal stout and some brown ales.
Not to my knowledge, but not much equipment would be required to incorporate some in a partial mash. Use 5-10% and make sure you are mashing it with a malt with high diastatic power if you are only doing partial. 6-row is best for this AFAIK.
I realise that you are probably not planning on doing a partial mash at this stage, but the information is there if/when you feel comfortable with the process.
Oats would be my guess too, I love a good oatmeal stout, very smooth, velvety.
