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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Adding Body to Chinese Food's Caramel Vanilla Cream Ale
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Old 01-29-2009, 03:47 PM   #1
Jewrican
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Default Adding Body to Chinese Food's Caramel Vanilla Cream Ale

So I brewed this recipe:

http://www.homebrewtalk.com/f12/caramel-cream-ale-2435/ - few posts down is the recipe

and it has been 4.5 weeks since I brewed it. It is in a keg, but not fully carbed by a long shot. Anyway, when i sample it while playing with the kegerator it seems to really be lacking body. Should I wait it out to see what happens with it over the next several weeks or can I add something to it to increase it?

I realize that it is still young and rather green. I am just thinking that something is off as many said it tastes great 1 week into a bottle.

I did not take hydro samples with this one, but after this you can bet your ass I will going forward


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Old 01-29-2009, 06:28 PM   #2
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Add malto dextrin for body...depending on amount of body wanted...1-2 oz.


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Old 01-29-2009, 06:30 PM   #3
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do you have a recomendation of how much I should add?
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Old 01-29-2009, 06:49 PM   #4
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I also brewed this because it is listed as a must brew. I thought it was great, it was the 3rd beer I ever brewed.

No I have gone AG and have learned a lot, I find this beer lacks body as well. The flavor I once thought was amazing, just doesn't seem very beer like to me anymore.
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Old 01-29-2009, 07:00 PM   #5
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so maybe it is just the way it was supposed to be.. I (and a friend who drinks Bud heavy) just dont like it.. at least i dont think i butchered the recipe ha ha

So what should I add to thicken it up?? ha h


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