I plan on making a bourbon/oak cube infused Porter.
I conducted a small experiment where I added a teaspoon of Bourbon to 10 ounces of Stout I had brewed. It had a nice/subtle taste, but I was surprised at how thin the beer seemed. 1 tea spoon is 1/60 the volume of 10 ounces.
As a control I had placed the remainder of the bottle (5 ounces) in a different glass, and it was of normal body.
Does adding Whiskey have that big an impact to the body of a beer?
How might I compensate for this thinness?
Add MaltoDextrin?
(This was from an Extract. For All grain I can mash higher.)
I conducted a small experiment where I added a teaspoon of Bourbon to 10 ounces of Stout I had brewed. It had a nice/subtle taste, but I was surprised at how thin the beer seemed. 1 tea spoon is 1/60 the volume of 10 ounces.
As a control I had placed the remainder of the bottle (5 ounces) in a different glass, and it was of normal body.
Does adding Whiskey have that big an impact to the body of a beer?
How might I compensate for this thinness?
Add MaltoDextrin?
(This was from an Extract. For All grain I can mash higher.)