Hi guys
I made a light pale ale that I found out to have little body (4% caramalt, 1% crystal, everything else pale malt). I was thinking about different options to increase the body:
- replace some of the pale malt for vienna or munich malt
- add some torrified wheat
- add some carapils
- mash at a higher temperature
... but, the thing I'm really interested in is, what are the effects of each, advantages and disadvantages?
I made a light pale ale that I found out to have little body (4% caramalt, 1% crystal, everything else pale malt). I was thinking about different options to increase the body:
- replace some of the pale malt for vienna or munich malt
- add some torrified wheat
- add some carapils
- mash at a higher temperature
... but, the thing I'm really interested in is, what are the effects of each, advantages and disadvantages?