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Old 11-15-2011, 08:31 PM   #11
davefleck
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Oct 2007
Edgewater CO
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Yeast selection also effects body



 
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Old 11-15-2011, 08:54 PM   #12
tasq
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Mar 2010
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Quote:
Originally Posted by Elaelap View Post
I'm in the habit now to just add .5 lbs of Malto Dextrin to all my beers. Gives a good mouth feel and body w/o any additional flavors.
Why not save the money and just mash warmer?


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Old 01-12-2012, 04:04 PM   #13
Elaelap
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Aug 2009
Monroe, Washington
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Good question, why not just mash warmer. In some of my beers, I'm not necessairly looking for a 'maltier' profile, which mashing high tends to give. So the simple solution is to use the malto. And to be honest, it's not that expensive

 
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Old 01-12-2012, 10:01 PM   #14
Matt Up North
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Jul 2008
Santa Rosa, CA
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I don't know what your final gravity was or which yeast used, but I have great luck mashing for 45 minutes to an hour at 155*f, fly sparging with 180* water and fermenting with an English ale yeast between 68*-75*. If gives me the body without being a sweet beer and finishes consistently at 1.016. After fooling around to get to this recipe, I have used American Ale yeast and had to mash higher, messed with the grains, tried to "fix" it with fun adjuncts and ended up with the same recipe that has been used traditionally. Too dry gives to much ashy flavor, too sweet tastes like garbage.

And just so you know, I have also bumped this up to 160*f when I only had American yeast and it still fermented less than 1.014, which was too dry for my tastes. Good luck.
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Old 01-12-2012, 10:22 PM   #15
weirdboy
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Quote:
Originally Posted by tasq View Post
Why not save the money and just mash warmer?
I am not convinced it saves much money. The carapils costs maybe $.80, and to mash warmer that means you have to heat your strike water a couple of degrees warmer, so you're using more energy to do that, and hence more gas or electricity. I'm way too lazy to do the calculations, but in any case you're not saving more than a dollar unless your LHBS is ripping you off. Maybe if you are a commercial brewery and each batch costs you a couple grand, it would behoove you to investigate mashing at different temps instead of just tossing in some maltodextrine.

I think there's several ways to skin the cat. Sometimes, just changing the carbonation level a bit can have an effect on the perception of body.

 
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Old 01-12-2012, 10:36 PM   #16
justkev52
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Feb 2011
West Valley City, Utah
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Quote:
Originally Posted by Elaelap View Post
I'm in the habit now to just add .5 lbs of Malto Dextrin to all my beers. Gives a good mouth feel and body w/o any additional flavors.
Me too.

 
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Old 01-12-2012, 10:46 PM   #17
iijakii
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Jun 2010
Portland-ish, OR
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I add some wheat malt and oats to all my stouts. Love 'em thick.

 
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Old 01-12-2012, 10:59 PM   #18
Boohausen
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Nov 2011
Norton, Ma
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The mash temp must go up, if you add maltodextrine, carapils..they are the same malt, if u mash at 151 you will have the same results thin body, but it will be sweeter stick to the same malt but 155 or maybe 158 max, what will happen is youll produce maltose which is not fermentable thus increasing body, and no need to add to grain bill

 
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Old 01-12-2012, 11:08 PM   #19
El_Exorcisto
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Aug 2010
Herkimer, NY
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Using carapils and maltodextrin just seems dirty to me. They just seem like tricks to hide inadequate technique. It's your beer so do what you want, but I always found beer made with solid technique tastes better than beer with the cover ups.
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Old 01-13-2012, 02:03 AM   #20
Jeffro
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Quote:
Originally Posted by justkev52 View Post
Me too.
Me too



 
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