PavlovsCat
Well-Known Member
How do brewers of stouts get that "chewy" mouthfeel? I tasted my oatmeal stout, now in the bottle for two weeks, and it seems a little thin. My stout has good aroma and taste. I just wished it tasted a little thicker. I thought that the oatmeal was supposed to contribute to this attribute. Should I add maltodextrin or flaked barley to my next batch? I know that two weeks in the bottle isn't a whole lot. Will more time contribute to mouthfeel?
Recipe: Extract partial boil
5.75 lb light DME
1/2 lb Breiss Caramel 60
1/2 lb Fawcett Chocolate (365)
1/2 lb Flaked oats (used instant oats)
3 oz Roasted Barley
2 oz East Kent Goldings 4.25 AA (60)
Wyeast 1084 Irish Ale Yeast fermented at 68F
Priming 1 1/4 cup wheat DME (I used corn sugar). What effect, if any, would using the wheat DME for priming have?
Recipe: Extract partial boil
5.75 lb light DME
1/2 lb Breiss Caramel 60
1/2 lb Fawcett Chocolate (365)
1/2 lb Flaked oats (used instant oats)
3 oz Roasted Barley
2 oz East Kent Goldings 4.25 AA (60)
Wyeast 1084 Irish Ale Yeast fermented at 68F
Priming 1 1/4 cup wheat DME (I used corn sugar). What effect, if any, would using the wheat DME for priming have?