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Old 08-03-2010, 02:42 AM   #1
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Hi All,

I recently brewed an extract clone of Dogfishhead's Raison D'etre for some friends who say it's their favorite kind of beer. They told me that the flavor was exactly right, but that it lacked the "body" of the original.

So, question: is this likely an extract thing? Will I either have to live with it, or else man-up and go all-grain? Or is there some intermediate fix?

For reference, here are my fermentables, for a three-gallon boil in a five-gallon batch:
8 lbs light dry malt extract
4 oz. 4-50 L crystal malt
8 oz light chocolate malt
8 oz demerara
6 oz pureed raisins

Thanks in advance.

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Than to stand at the bar in a pub with no beer.
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Old 08-03-2010, 02:52 AM   #2
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You could increase the amount of crystal malt or add some cara-pils, which will body and mouthfeel with adding color or flavor.

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Old 08-03-2010, 02:29 PM   #3
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Maltodextrine can be added to increase mouthfeel and body, usually 4oz per 5gal batch. You can add it during the brew or at bottling with your priming sugar.
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 08-04-2010, 07:31 PM   #4
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this is a benefit of all grain. I realize that this does not intrest everyone( and there is nothing wrong with that) but you can adjust your mash temp to achieve body. with extract, you lose that control.
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Old 08-04-2010, 07:36 PM   #5
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Maltodextrine is the extract brewers friend! up to 4oz per 5gal batch

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