Stout tastes good. Lacks body and creaminess

[Zeekstr]

I brewed a Sierra Nevada Stout clone. 5 gallons all grain BIAB. Added 1 lb oats. Mashed at 151F which after an hour it was at 149F.
It tastes nice but I wanted more body
Any suggestions? Thanks.

 

[Wolfbayte]

I brewed a Sierra Nevada Stout clone. 5 gallons all grain BIAB. Added 1 lb oats. Mashed at 151F which after an hour it was at 149F.
It tastes nice but I wanted more body
Any suggestions? Thanks.

8oz Maltodextrin at bottling time. You can boil with priming sugar. Mash warmer next time and bump up the oats to 1.5 lbs.

 

[RM-MN]

More time will also help with the body on your stout. Check it again in about 4 months.

 

[Zeekstr]

Thanks but why add to the priming sugar and not the boil?

 

[RM-MN]

Thanks but why add to the priming sugar and not the boil?

It was assumed that you had already fermented the beer and found it lacking in body but had not bottled it yet. In that case, maltodextrine could be added before bottling as described.

If you are making a new batch and want to add the maltodextrine, yes it should be added before you boil.

 

[Zeekstr]

Thanks. This batch has been bottled. I will take all of your recommendations into account for my 2015 Stout.

 

[BlueHouseBrewhaus]

MD or lactose in the boil and mash at 156 next time. Hey, it's still beer and never (well, hardly ever) a bad thing

 

[RM-MN]

You might get a little more creamy head if you include some flaked barley in the mash.

 

[duds]

I like raw oats in a stout. To me it adds body and that velvety mouth feel.