(This is a repost. I think I needed to make the subject more descriptive.)
Here's what I have so far:
Pre boil vol: ~6.5g
Batch vol: 5g
1 lbs Rice Hulls (0.0 SRM)
5 lbs Pilsner (2 Row) Belgian (Castle) (2.0 SRM)
2 lbs Wheat Malt, German (Weyermann) (2.0 SRM)
1 lbs Caramunich Malt (56.0 SRM)
1 lbs Wheat, Flaked (1.6 SRM)
1 lbs Beet sugar (0.0 SRM)
8.0 oz Aromatic Malt (26.0 SRM)
8.0 oz Carafoam (2.0 SRM)
2 oz Saaz (90 min FWH)
1 oz Amarillo (FO)
1 oz Northern Brewer (FO)
1 Star Anise (30 min boil)
1 oz Coriander (15 min boil)
2 pkgs of Wyeast #3522 (Ardennes)
Mash @ 153F for 75 minutes
Now here's my question:
I have 1bs of Malto-Dextrine and I also have 1/2lbs of Naked Oats (Oat malt) that I could use to add body. The BJCP description says for Belgian Pale ale:
Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
What would be the best way to get that character that Belgian pales so often have? It's like a thin meringue and upon pouring looks thick enough to form a bung over your beer indefinitely but when you dive into it, it melts in your mouth. Hard to describe but anyone who has drank a Saison Dupont, or LeChouffe, or Duvel, or any other myriad of Belgian beers knows what I'm talking about.
I'm thinking Malto-Dextrine and/or the Naked Oats would make it too creamy. Plus I read the oat malt makes for a bad case of chill haze which I don't want in a Pale I don't think. Is the Carafoam enough? Or is this mostly achieved by water treatment?
Thanks for any hints/tips/slander!