Dark Beer Body Solutions

[mabrungard]

Here is a short article on a likely reason brewers have trouble with getting enough body in their dark beers.

Adding Body to your Stout | Bru'n Water

Brought to you by Bru'n Water, be sure to check out the other brewing articles on the site.

 

[jschein]

Thanks Martin, another great article, as always

 

[cactusgarrett]

They blend that extract into their regular wort to formulate the beers they want.

You sound like you've got specific info/data on this process. I recently made a Guinness clone (still in the tank) and found capping the mash with the roast to be very "hand waivey" - an uncontrolled process, considering mash temp drop, timing, etc. With this and the last paragraph of your article in mind, do you have a "recipe" and process available on how to make and use this extract (i.e. suggested amounts) to get as close to Guinness's offerings as possible?