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Old 02-01-2009, 09:49 PM   #1
Matt Up North
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I just brewed up a stout and really think that it is tasting a little thin in mouthfeel, though tastes great and flavorful. I searched here, google and BYO without finding an answer to a way to fix my problem.

DARK KNIGHT

OG-1.045
FG- 1.012

81% American 2 Row
5.5% Chocolate
5.5% Roasted Barley
4% Black Patent
4% Crystal 90L

Nottingham Yeast

I don't want to add in any malto-dextrin or lactose or anything fun like that. Trying to keep this just to barley and will honestly not use any of the Crystal next time as I don't really taste it in there. I am going to do my next stout with Safale 04 instead so that I can get a little higher FG. I saw that there were some Guiness clones which tossed in some flaked barley (and I could see myself doing that), however if there is a way to make it a little "thicker" on my toungue without the flaked barley, I would be happy.

If this makes sense, I want espresso with the crema, not drip coffee. That sort of thickness. I honestly think though that I am going too low of a FG and that is leading to my "thin" feeling beer.

By the by, are you finding that S-04 finished at a higher FG than US-05? All of my US-05 trials have finished squarely at 3%Plato or 1.012
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Old 02-01-2009, 09:50 PM   #2
The Pol
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Add some flaked oats.... mash higher.....?

 
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Old 02-01-2009, 10:02 PM   #3
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Carapils? I would mash above 154 first thing. And definitely some oats. Oats are fantastic for a creamy mouthfeel. But then again, I would be upping the Crystal instead of dropping it if I couldn't taste it.

I also had no problem adding some malto-dextrine when my extract brews called for it.
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Old 02-01-2009, 10:03 PM   #4
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Flaked barley makes up 25% of the normal grist for a dry stout. Without it...you will always lack that creaminess.

My last stout (65% 2 row, 25% flaked barley, 10% roasted barley) I mashed at 159 for only 40 minutes. I also tossed in a 1/2 pound of light chocolate (250 lovibond). It is nice and rich...but still only about a 4.3% beer.

 
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Old 02-01-2009, 11:07 PM   #5
Matt Up North
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What was your starting and final gravity Biermuncher? What yeast? That is the style that I am looking for pretty much spot on.
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Old 02-01-2009, 11:17 PM   #6
Tech211
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It may also help to carb low if you didn't do so.

 
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Old 02-01-2009, 11:20 PM   #7
Austinhomebrew
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I would consider malt sugar (malto dextrin). It is simply sugar from malt. It is not something that isn't in beer normally.

Forrest

 
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Old 02-02-2009, 04:52 AM   #8
Aspera
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Use a protein rest, and a thicker, hotter mash. Adjunct grains such as oats, flaked barley or pearled barley can lend body. Also, using a true ale malt base will help a bit. There is nothing wrong with using crystal malts.

 
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Old 02-02-2009, 05:54 AM   #9
Reno_eNVy
 
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Quote:
Originally Posted by dontman View Post
Carapils? I would mash above 154 first thing. And definitely some oats. Oats are fantastic for a creamy mouthfeel. But then again, I would be upping the Crystal instead of dropping it if I couldn't taste it.

I also had no problem adding some malto-dextrine when my extract brews called for it.
+1 I completely agree! If I add 2lbs to a 10lb grain bill it adds a tremendous amount of mouthfeel. Plus, if you're going to do a stout you should most definitely mash closer to 158*
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Old 02-02-2009, 02:38 PM   #10
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Since you want to stick to barley, flaked barley and dextrin malt will both help. Carapils is one brand of dextrin malt.
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