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Old 07-20-2010, 09:38 PM   #1
Jcmccoy
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Jul 2010
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So I love stouts. I love a nice creamy thick stout that I can chew. My problem is that my stouts have been watery and thin. My 1st trial I only used extract, it was my 2nd brew. 2nd try I steeped some roasted barley and chocolate malt. Both times I end up toping the fermenter with spring water. Both stouts were thin. So my 3rd try I added some Quaker oatmeal to my steep. I think I added 1/4 a cup to my specialty grain steep. This time I did a full volume boil. I have been doing 2gal batches and 1.5 gal boils. This time I used my 5 gal pot and did a full volume boil 3 gal and at the end of the boil I added .5 a pound of lactose.

My 3rd stout has been in the bottle a week now so a test bottle is in order soon.

My recipe has been like this.

3.3# dark dme
.25# roasted barely
.25# chocolate malt
.25# carapils
.25# crystal 120
1oz fuggles 60 min


I want to make a 5 gal stout because I drink them so fast. But I fear with out a full volume boil the stout will end up being water.

Ideas? input?

Thanks!

 
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Old 07-20-2010, 09:47 PM   #2
GilaMinumBeer
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The cara is a good start for the mouthfeel. Yeast selection plays a critical role here too. The more attenuative the drier/thinner the end product. Lactose will add to the body but will also sweeten the beer.

Nitrogen dispense can also "cream" up the beer but it gets spendy.

 
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Old 07-20-2010, 09:53 PM   #3
CampfireBrewingCo
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Mar 2010
Mayfield NY
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Also Maltodextrin will add mouth feel.
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Old 07-20-2010, 09:57 PM   #4
Priemus
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I guess what you want is more "mouthfeel", which basically means adding more non-fermenting (or only partially fermentable) adjuncts.

adding maltodextrin to the boil or even MORE carapils to the mash will increase mouthfeel without changing the flavor of the beer.

 
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Old 07-21-2010, 02:32 AM   #5
stoneman
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Try adding barley flakes, they will add creaminess and head retention.
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Old 07-21-2010, 02:35 AM   #6
weirdboy
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Anyone mention oats yet? I'm a fan of oats in stouts.

 
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Old 07-21-2010, 02:41 AM   #7
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Quote:
Originally Posted by weirdboy View Post
Anyone mention oats yet? I'm a fan of oats in stouts.
Agreed
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Old 07-21-2010, 03:01 AM   #8
Peregris
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+1 to flaked barley. It's what Guinness uses to get mouthfeel and creaminess, recipe-wise.

Of course, serving it on nitrogen contributes to that also.
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Old 07-21-2010, 03:06 AM   #9
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Quote:
Originally Posted by weirdboy View Post
Anyone mention oats yet? I'm a fan of oats in stouts.
Quote:
Originally Posted by jmkratt View Post
Agreed
I considered that but he is doing extract not PM.

 
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Old 07-21-2010, 03:06 AM   #10
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Quote:
Originally Posted by Peregris View Post
+1 to flaked barley. It's what Guinness uses to get mouthfeel and creaminess, recipe-wise.

Of course, serving it on nitrogen contributes to that also.
In extract?

 
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