valicious
Well-Known Member
How could I go about thickening up a beer to the point where it's extremely viscous? Would I just add less water and more grains when mashing? Or would I just increase the boil time so that more water boils off?
I had a family member request that I brew a batch that poured really thick, and you almost need to "chew on it" when drinking (I don't want a sludge, just a little thicker than even the biggest stouts)
This is my first recipe, and I'm only so far as designing the grain bill. I haven't decided on the hops yet, I'm just trying to get a list of what to order. (since I have like 20 pounds of hops in my freezer)
For grains I was thinking (5hal batch)
20lbs Maris Otter
8lbs Caramunich III
2lbs Flaked Rye
2lbs De-Husked Carafa III
2lbs De-Bittered Black
1lbs Chocolate Malt
0.75lbs Special B
WLP099 Super High Gravity Ale or Wyeast 1764 Pacman
Is there enough Caramunich and Rye Flakes in there to give it a really thick body? Is 20lbs Maris Otter enough to convert all the specialty grains?
I'm thinking about a longer mash time and a 90 minute boil as well.
I had a family member request that I brew a batch that poured really thick, and you almost need to "chew on it" when drinking (I don't want a sludge, just a little thicker than even the biggest stouts)
This is my first recipe, and I'm only so far as designing the grain bill. I haven't decided on the hops yet, I'm just trying to get a list of what to order. (since I have like 20 pounds of hops in my freezer)
For grains I was thinking (5hal batch)
20lbs Maris Otter
8lbs Caramunich III
2lbs Flaked Rye
2lbs De-Husked Carafa III
2lbs De-Bittered Black
1lbs Chocolate Malt
0.75lbs Special B
WLP099 Super High Gravity Ale or Wyeast 1764 Pacman
Is there enough Caramunich and Rye Flakes in there to give it a really thick body? Is 20lbs Maris Otter enough to convert all the specialty grains?
I'm thinking about a longer mash time and a 90 minute boil as well.