Adding body to a Breakfast Stout

[braineater2448]

I'm brewing an extract breakfast stout this weekend, but I want to make sure it is very full-bodied when all is said and done. A few people who have used this recipe before have said it is too light-bodied, so I don't want to make the same mistake.

What steps can I take to make sure my breakfast stout has a full mouthfeel? maltodextrin? lactose? Another option? What are the pros and cons of adding each of these?

 

[Copbrew133]

How about a little flaked oat.

 

[CrookedTail]

You could get some flaked oats, and an equal amount of two-row, and do a mini-mash.

Or you can add a small amount of maltodextrin.

Personally I'd choose the former.

 

[jonnyp1980]

I use 1 lb of lactose. Works like a charm. Just add last 5 of the boil. Malto works too.