Adding body to beer.

Hey all,

What are some ways to add body to beer? I am brewing a stout that is getting fairly good reviews but criticism revolves around a thin body or mouthfeel. How can I affect that? I heard a certain percentage of cara pils maly but was thinking oatmeal as well.

What do I need to keep in mind when trying to add body? Are there any measures/percentages that I can use? How is that controlled by the brewer?

Thanks.

If you're an AG brewer, mashing at higher temperatures will result in a fuller bodied beer.

Can you post the recipe and procedures for the stout? There are a few things that can be done to increase body.

Yeah, what Brad says. You can:

• Mash at higher temps (155-156f) if you're a grain brewer .
• Add dextrin malts like carapils, caramunich, caravienne, etc.
• Add flaked barley.
• Add maltodextrin powder to the boil.

Lactose also has this effect doesn't it?

I had an oatmeal stout recently and recommend that route it was an incredible brew.