Rugrad02
Well-Known Member
I bottled my first attempt at an all grain stout yesterday and after a taste was immediately disappointed by the lack of body. I know that my disappointment may be a bit premature as bottle conditioning and carbonation could affect the overall taste but it just had a watered down feel that I wasn't expecting.
I know that adding Crystal malts can add body and looking back at the recipe for my 5 gallon stout, I only used 2 oz. Should I try Lactose or Dextrin malt next time? Should I look at a less attenuating yeast? I used WLP 041, Pacific Ale.
Alternately, how would I add body in a lighter beer, say a pale ale, without adding too much color that using Crystal malts may impart?
I know that adding Crystal malts can add body and looking back at the recipe for my 5 gallon stout, I only used 2 oz. Should I try Lactose or Dextrin malt next time? Should I look at a less attenuating yeast? I used WLP 041, Pacific Ale.
Alternately, how would I add body in a lighter beer, say a pale ale, without adding too much color that using Crystal malts may impart?