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Old 08-13-2007, 10:48 PM   #1
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For my first all grain batch, I made a Wit with six pounds of grain and a couple pounds of fruit in primary as well as half pound in secondary. I know this yeast has a pretty high attenuation and tart finish, but I think it got too warm for a while(74-75) and its super thin with no body. The hydrometer reading was 1.004-5 yesterday. I'm looking for suggestions to add a little body to the now finished beer. I thought about steeping a bunch of dextrine malt in a little water for a while, boiling, cooling, and then infusing. Any thoughts?

 
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Old 08-13-2007, 11:49 PM   #2
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I've successfully used wine conditioner to add some "false" body to over attenuated beers
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Old 08-15-2007, 10:29 PM   #3
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Doesn't anyone else have any opinioins about the dextrine idea? Please, your thoughts will be appreciated. I need to figure something out soon, so I can get it into bottles. The taste and aroma are nice, its just a little thin. Thanks.

 
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Old 08-15-2007, 10:35 PM   #4
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Quote:
Originally Posted by left field brewer
Doesn't anyone else have any opinioins about the dextrine idea? Please, your thoughts will be appreciated. I need to figure something out soon, so I can get it into bottles. The taste and aroma are nice, its just a little thin. Thanks.
Every beer I've ever made has been artificially thin out of the secondary. I'd hesitate to fiddle with the recipe based on a taste test of a beer that is not done yet.

When you say you want body...are you talking just some additional maltiness?

 
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Old 08-15-2007, 10:47 PM   #5
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yeah, flat beer isn't the best way to gauge final body, since carbonation adds some mouthfeel.

what was the OG? 6lbs for 5gallons seems like a light grain bill (but I've only done one Partial mash, with 5lbs of grain, so I'm FAR from being any sort of expert).
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Old 08-15-2007, 10:47 PM   #6
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Don't hold me to this, but it might be possible to add a little body by boiling a small amount of water and adding some maltodextrin powder, let it cool and add to the beer.
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Old 08-15-2007, 10:51 PM   #7
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4-8 oz. of maltodextrin powder would help a great deal. Dextrine malt really needs to be mashed with 2-row, otherwise you just get starch and haze.
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Old 08-15-2007, 11:15 PM   #8
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First off, it was my recipe, so messing with it can't hurt too much. I've brewed several batches and none really tasted this thin(watery) when tasting after a while in secondary. My OG was 1.038-9 (current SG:1.004-5)and I was going for a lower alcohol wit. It only had 6 pounds of grain but it also had 2 pounds fresh cherries at end of boil, and half pound in the secondary. I'll probably try the maltodextrine. I'm looking to add maybe just a little maltiness, and increased mouthfeel. I do realize there is considerable difference in a carbonated beer, but I don't want to drink carbed tart cherry water. I thought the starches and proteins that come from dextrine added unfermentable materials, thus increasing the body of the beer.

 
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Old 03-09-2008, 02:36 PM   #9
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Bump

Any new information on this. I have an over attenuated beer in the keg that I would like to add some body to. Is there any downside to adding wine conditioner or maltodextrin? Off flavors?
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Old 03-09-2008, 02:42 PM   #10
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Quote:
Originally Posted by korndog
Bump

Any new information on this. I have an over attenuated beer in the keg that I would like to add some body to. Is there any downside to adding wine conditioner or maltodextrin? Off flavors?
You can add pretty much any non-fermentable at this stage.

I've added Lactose to porters and stouts that I wanted to sweeten up a bit.

I've also done the malto-dextrine thing.

Just make sure to properly boil, cool and mix gently.

 
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