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Old 08-09-2008, 05:24 AM   #1
beesy
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What is the best way to improve mouthfeel in your brews? FYI I do all grain brewing. Read a lot about adding lactose or maltodextin to add body, but i am looking to nail it down in the mash or grain additions and keep on keepin a Reinheitsgebot brews going. Most i have brewed are mashed at around 152-153 and wondering if bumping to 155 or adding another type of malt in will help out. using a pale 2 row as base as i have 100lbs of it sitting around. I recently did a southern tier hop sun clone that turned out freakin amazing, except it lacked a little mouthfeel compared to the commerial offering.

 
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Old 08-09-2008, 05:38 AM   #2
Piotr
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1. Good carbonation

 
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Old 08-09-2008, 01:06 PM   #3
Yooper
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I think it's a combination of malts. The "easy" answer is to just add some dextrine/carapils malt to your mash but I'd suggest maybe thinking about what flavor profile you want as well. For example, oats in a stout would really work.

Could you post a recent recipe, and we could look at it and see where the lack of body is coming from?
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Old 08-09-2008, 01:18 PM   #4
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Quote:
bumping to 155 or adding another type of malt in will help out
Yes and
Yes
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Old 08-09-2008, 01:30 PM   #5
ajf
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Mashing thicker is another possibility, and adding or increasing crystal malts.

-a.

 
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Old 08-09-2008, 01:33 PM   #6
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+1 for carapils, I add it to all my brews for body and head retention.
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Old 08-09-2008, 01:36 PM   #7
Laughing_Gnome_Invisible
 
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Quote:
Originally Posted by Piotr View Post
1. Good carbonation
Or, more precisely the right carbonation for the style of beer. I agree though, correct carbonation is top of the list for me regarding mouth feel.

 
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Old 08-09-2008, 03:51 PM   #8
vfinch
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Quote:
Originally Posted by Piotr View Post
1. Good carbonation
+1 on that. It's amazing how much of a difference the right carb level makes. If it's a porter you can also add some flaked barley.

 
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Old 08-09-2008, 05:15 PM   #9
beesy
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yooper, this is the recipe i was talking about. I'm not saying it was watery but i drank the commerical to compare mine to it had more mouthfeel. Looking to improve mouthfeel for this as i will be brewing this one again real soon

5.25 lbs 2 row pale
3.125 lbs wheat
.5 lbs 60 crystal

Mashed at 153 for 90 minutes

60 minute boil
hops schedule
60 minutes - .80 oz 8.9aa Centennial
30 minutes - .35 oz 8.9aa Centennial
5 minutes - .5 oz 8.9aa Centennial

Yeast - Wyeast American Wheat 1010 starter from washed yeast

Dry hopped in 2nd with .90 oz 8.9aa Centennial

 
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