Originally Posted by Orangevango
What practices and or ingredients make some beers (barleywine and Russian Imperial Stouts for example) thick and viscous?
Is it a High FG? How do I ensure there is a high FG?
Barleywines and RIS are very high gravity beers. They have high starting gravities, high finishing gravities and high alcohol. It is the combination of high FG and ABV that give them the thick texture.
For lower gravity beers you can get some additional mouthfeel by:
Mashing at a higher temperature.
Using Carapils or more caramel malts.
Adding Lactose will give more sweetness in addition to mouthfeel.
If you want a thick rich RIS or Barleywine, then make a high gravity rich RIS or Barleywine. Starting gravity should be 1.100+.