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Old 11-14-2012, 02:49 AM   #1
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Default full bodied Oatmeal Stout

I have just crafted my first oatmeal stout and it is a little watery - how do i brew a more full bodied stout? Do i just increase the amount of wort? If it is simply increasing the wort, then do i need to do a percentage increase of hops? Thank you to everyone's advice?


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Old 11-14-2012, 02:50 AM   #2
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Originally Posted by shardin888 View Post
I have just crafted my first oatmeal stout and it is a little watery - how do i brew a more full bodied stout? Do i just increase the amount of wort? If it is simply increasing the wort, then do i need to do a percentage increase of hops? Thank you to everyone's advice?
Body generally comes from ingredients. If you post your recipe, we could look at it and see why it's thin and give you a fix.


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Old 11-14-2012, 03:30 AM   #3
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Thanks for the response, but i will need to contact the store I bought the kit from. Thank you again, but i will respond in a couple of days. In theory, how does one create a stronger/thicker flavor; I want it to be as thick as Guiness from Ireland (not the American water downed version).
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Old 11-14-2012, 03:38 AM   #4
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you don't have a sheet or something that came with the kit showing the ingredients? Did you buy a kit? Assuming this was an extract kit?
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Old 11-14-2012, 03:47 AM   #5
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Higher mash temp (if doing all grain), a lower attenuating yeast, more crystal malts, flaked oatmeal, flaked barley, lactose, serving with nitrogen (if from a keg).
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Old 11-14-2012, 11:03 AM   #6
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Time? How long has it been bottled or kegged? I find that the mouthfeel of the dark beers improves with time. Try giving your stout another 3 to 6 weeks.
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Old 11-18-2012, 07:26 PM   #7
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sorry about the delay - I couldn't get the measurements, but the ingredients are oatmeal/grain, pellet hops, Dark Traditional DME, Light Malt Extract, and whirl floc.

I allowed the wort to sit for two weeks before bottling. I was talking to the vendor and he suggested adding malodextrin the last 5 minutes of the boil.


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