Can you mash at a higher temp to counteract dryness caused by sugar in the boil?

[Primed]

Long time lurker, first time poster. I am just starting to get away from extract brewing and getting into partial mashes and BIAB.

So, I make some homemade candi syrups that give a nice flavor to my stouts, brown ales, etc. but they dry the beers out and give them a thin mouthfeel. Can I mash at a higher temp to counter act the syrup in the boil? Add oats? Carapils? Some combination thereof?

Any input would be appreciated. Thanks!

 

[RM-MN]

The purpose of using various mash temperatures is to change the ratio of dextrines (unfermentable sugars) to the sugars that are highly fermentable. Yes you should try higher mash temps to get the mouthfeel you want. Oats do something special that you may or may not like. I love a good oatmeal stout, you may not. Give it a try in a batch and see. You could do this in a smaller batch in case you don't like it so you don't have a lot to drink if it isn't to your liking.

Carapils is made to be mostly dextrines so it offers the mouthfeel that you seem to be seeking. It also helps develop a nice head on the beer although I don't seem to have a problem without the carapils.

 

[Yooper]

Oats have not been a body-builder in beer for me. They are great- providing a slick, almost oily mouthfeel best described as almost creamy and rich, but not full of body.

Flaked barley is a great addition for body and mouthfeel. It can create a haze, so it's commonly used in darker beers, but it can be used in lighter colored beers if you don't mind a haze from it. It's my 'secret' ingredient in my stout.

Flaked wheat is something I use in many beers to give some body and fullness (but not too much!), instead of carapils. I almost never use carapils, though, so maybe others can give a recommendation for it.

 

[d3track]

Your yeast selection is also going to play a role

 

[sandyeggoxj]

Yes you can. Depending on the attenuation you are getting you could go as high as 160 on your mash.

 

[Smellyglove]

I just want to add to what the others have already said that a shorter mash will also contribute to more dextrines.

40 minutes should be a decent time to convert sugars, but not let the beta amylases work to much on them. You can go shorter too, but depending on your crush you might end up with lower efficiency.

The simpleas way, no matter what the ingredients are is to look at your yeasts attenuation, mash temp and mash time.

 

[philosofool]

I dissent from the usual opinion on adding sugar to beer.

Substituting sugar for malt in your beer will reduce body and residual sweetness while contributing alcohol.

Adding sugar to beer mostly just adds alcohol. It will slightly reduce body (alcohol having less body than water!), but it will not reduce sweetness.

While not entirely scientific, I've done some experiementation at home, adding vodka to one sample of IPA while adding water to another, and the difference was almost imperceptible.