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Old 12-16-2011, 01:39 PM   #1
scottyg354
 
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How can I make my stouts body a bit more thicker. It finished at 7.20%. Everything went well with it, the dark chocolate and raisin flavors came through. It needs a bit more aging but I can do that. The only problem I have is that the body really isn't on the heavier side as I would like it to be. Any points on how to make a thicker stout next time around. More flaked barley?

I can post my recipe later on if you like.
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Old 12-16-2011, 01:42 PM   #2
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You can add some lactose or malto dextrine. What temp did you mash at?
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Old 12-16-2011, 01:46 PM   #3
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Was an extract. It's already bottled. It's only been in the bottle about a week and a half. Brewed it back in October. I'm think let it finish carbonating and then try one. I have a bad habbit of jumping the gun and opening up to earlier.
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Old 12-16-2011, 01:53 PM   #4
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Less attenuative yeast like S-04 or Edinburough?
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Old 12-16-2011, 03:26 PM   #5
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I say let it sit in the bottles for another couple weeks and then see what you think More carbonation will most certainly increase the perception of mouthfeel.

By the way, I also have that bad habit of opening beers too early!!
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Old 12-16-2011, 05:35 PM   #6
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With extract brews, I think your only chance to increase the body would be what CoalCracker said or perhaps to add flaked oats. Carbonation may help a little for mouthfeel, but I don't get a lot of body from it personally.
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Old 12-16-2011, 06:12 PM   #7
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Quote:
Originally Posted by Piratwolf View Post
With extract brews, I think your only chance to increase the body would be what CoalCracker said or perhaps to add flaked oats. Carbonation may help a little for mouthfeel, but I don't get a lot of body from it personally.
So your saying its time to by a mash tun? LOL
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Old 12-16-2011, 06:24 PM   #8
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Lots of good advice here. Mash temps would do it, but since it's extract adding malto dextrine would do it. Sounds like it's in the bottle already but next batch! I love a good chewy stout.

 
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Old 12-16-2011, 06:27 PM   #9
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+1 for maltodex. Maybe bump your mash temps up a degree or two to add dextrines. Being one to try my beers early as well, wait until the beer's full conditioned to make your final call on it actually needing more mouthfeel.
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Old 12-16-2011, 06:32 PM   #10
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malto dextrine or lactose will work for the extract brewer. Lactose will not only add body but some residual sweetness, if you want to go round out flavor as well.
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