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Old 01-08-2010, 07:37 PM   #1
JGailor
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Jan 2010
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My first two batches of homebrew (both partial-mash) were a west-coast amber and a raspberry brown ale. They tasted decent, and most people liked them, but for me they were too "light", by which I mean they didn't have real body or a weight in the mouth. If I wanted to adjust that to give it some more oomph, what components of the recipe would I alter to help that along.

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Old 01-08-2010, 07:39 PM   #2
klyph
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More grains/extract. You want a higher OG. Carbonation plays a big role in mouthfeel, along with proteins. If you were all grain, I'd suggest a protein rest.
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Old 01-08-2010, 07:40 PM   #3
ruffdeezy
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Add more extract/speciality grains. Malto-dextrin also adds body. You may want to up the hops too then if you are adding to the body of an existing recipe.

 
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Old 01-08-2010, 07:42 PM   #4
chucke
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Mash a few degrees higher to produce more unfermentable sugars, which makes a thicker beer.

 
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Old 01-08-2010, 07:45 PM   #5
BarleyWater
 
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Quote:
Originally Posted by klyph View Post
More grains/extract. You want a higher OG. Carbonation plays a big role in mouthfeel, along with proteins. If you were all grain, I'd suggest a protein rest.
Protein rests break down proteins giving you less mouthfeel. In fact, with most malts today, a protein rest is not recommended because it can destroy proteins responsible for good head formation and mouthfeel.

Give us a little more detail on your recipe and process, it's kinda hard to recommend something when we don't know what you did.
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Old 01-08-2010, 08:52 PM   #6
springer
 
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What temp are you mashing at ? And is the thermo calibrated if you are mashing on the low side the beer will have less mouthfeel and body. There are malts that can add mouth feel like Melanoidin dextrine and others
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Old 01-08-2010, 08:53 PM   #7
maida7
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Nov 2009
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without getting specific you should add more of everything.

more specialty grains like crystal to add sweatness and malt flavor
more extract to produce more alcohol

just make it biger and bolder.

post a recipe and you'll get more specifics

 
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Old 01-08-2010, 08:58 PM   #8
broadbill
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Quote:
Originally Posted by springer View Post
What temp are you mashing at ? And is the thermo calibrated if you are mashing on the low side the beer will have less mouthfeel and body.
+1 to this....my first AG batches were a bit thin and I found that my thermometer was off and I was mashing too low of a temp.

 
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Old 01-08-2010, 09:00 PM   #9
McGarnigle
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This is partial mash, so the mashing/protein rest advice might be of less importance. (Depends on extract vs. grains split.)

 
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Old 01-08-2010, 09:11 PM   #10
conpewter
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couple pounds of malto-dextrin and add 2 lb of oatmeal to your mash.... probably would work best in a stout That'll give you a crap-ton of mouthfeel. Also don't use any recipe that has sugar in it (Unless it is a high alcohol belgian beer)
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