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Old 12-07-2007, 06:46 PM   #1
Ernie Diamond
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Default Adding body to beer.

Hey all,

What are some ways to add body to beer? I am brewing a stout that is getting fairly good reviews but criticism revolves around a thin body or mouthfeel. How can I affect that? I heard a certain percentage of cara pils maly but was thinking oatmeal as well.

What do I need to keep in mind when trying to add body? Are there any measures/percentages that I can use? How is that controlled by the brewer?

Thanks.


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Old 12-07-2007, 07:01 PM   #2
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If you're an AG brewer, mashing at higher temperatures will result in a fuller bodied beer.


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Old 12-07-2007, 07:04 PM   #4
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Yeah, what Brad says. You can:
  • Mash at higher temps (155-156f) if you're a grain brewer .
  • Add dextrin malts like carapils, caramunich, caravienne, etc.
  • Add flaked barley.
  • Add maltodextrin powder to the boil.
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Old 12-07-2007, 07:52 PM   #5
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Lactose also has this effect doesn't it?

I had an oatmeal stout recently and recommend that route it was an incredible brew.


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