McDingleberry
Well-Known Member
I was just wondering how this is accomplished. I googled around didn't find much info. Magic Hat #9 has a very dry mouth feel that I haven't really experienced in other beers.
sorry, never tried it...
dry mouth feel is typically accomplished by lower mash temps, more attenuative yeast and higher carbonation levels. It's a English/Pale Ale-ish brew. Pale malts + some crystal. Reasonable ABV. SRM of 9.
If you're trying to clone it, do a google search for a Magic Hat #9 All grain clone (or something like that). Take a read on the different attempts and see what's similar between your choices.
I'd bet that you'll see mash temps ~ 150 degrees for an hour. I'd bet that your volumes of CO2 are ~2.5 or so. Lastly, I'd bet they chose one of the more attenuative English Ale yeast strains (probably of the 68-72% attenuation range).
There are clone recipe's for #9 readily available. The BYO 250 clone recipe edition has a recipe as does the 200 clone recipe book I have... Looks like the dry mouthfeel comes from both lower mash temps (150F for one recipe, 152F for the other) and a lower FG (1.012-1.013)... The yeast also plays a part there, even though both sources list different yeast strains. Another part could be from the hops used. Both clone recipes list different hops though...
So, pick your recipe, brew it and see how you like it... If you don't like it, try the other one...
In general, though, lower mash temps will help a brew finish with a lower FG, making for less body and a drier brew... You can also get more of the crisp, dry, feel from the yeast used.
This is all part of the fun of home brewing... Making something with the flavors and character YOU want in a brew.
Thanks. I didn't realize that the mash temps would affect the mouth feel. I don't have an all grain setup yet, but I am slowly piecing it together. I can't wait to get it up and running and try some stuff like this. I wouldn't really want to clone it, but I would like to do a lighter, crisp beer for summer, maybe with a bit more hops.
Mashing at 150 creates more fermentable sugars, whereas mashing at 158 increases the amount of non-fermentable sugars that are generated. The non-fermentables contribute to your mouthfeel.
Enter your email address to join: