Dextrin malt/Carapils substitute

[IHATEBOILEDFISH]

Hello, fellow brewers! Recently i brewed a WCIPA: 1.063 OG, 1.007 FG, 1pkg US-05. I don't know why beer ended so dry, maybe because of the hop creep, i let it ride in the primary before cold crash. No signs of infection, mashed at 64-65 °C. Light body could be a plus for WCIPA, but i prefer medium-bodied beers to really chew on them.
How could i add more body next time? Carapils/dextrin malt is not available in my region, 5% rye could do a trick. What else could boost the body without significantly adding sweetness?
Recipe:

Fermentables

Pale Ale Malt - 4.6kg
Caramel 50 - 150gr
Wheat Flakes - 200gr
Table Sugar - 200gr (boil)

Hops

1oz Nugget - 60min Boil
1oz CTZ - 60min Boil
2oz Chinook - 30min Hopstand (85°C)
2oz Centennial - 30min Hopstand (85°C)
2oz Cascade - 5 days dry hop post-fermentation
2oz Strata - 5 days dry hop post fermentation

 

[DBhomebrew]

Get rid of the 100% fermentable table sugar

Mash at 66-67, reduce mash time as long as you're still getting full conversion

Replace some or all of the pale ale malt with Vienna

~90% attenuation when the manufacturer advertises ~80% is a sign of possible infection.

 

[dmtaylor]

Carapils/dextrin malt is worthless. Many experiments have proved that it does not do what the lore says that it does.

A little rye can definitely help a lot, either flaked or malted. So can wheat, but rye is better. Oats don't help. You can also use flaked barley or flaked wheat. Some use "chit malt" but I don't recommend it.

I definitely agree with @DBhomebrew not to add any table sugar if you care about body. Go all-grain, no adjunct.

I do like rye the best though.

 

[HM-2]

As above, CaraPills is totally useless.

If you want something similar that actually adds some body, I would try CaraHell.

Concurring with @DBhomebrew and @dmtaylor I would drop the sugar.

You could also try something like golden naked oats, but they might throw a bit of gaze. I use them at 5-10% on most of my hazy IPAs to boost body and residual sweetness.

 

[Miraculix]

Why not do the obvious? Leave out the sugar and mash higher. Try 70c.

 

[IHATEBOILEDFISH]

I want it to be high in ABV, but still retaining some body. So i AIM for low FG. Rye will do, since beta-glucans made my NEIPA really thick.

 

[DBhomebrew]

ABV is the difference between OG & FG. High(er) FG for body, high OG for ABV.

1.068 down to 1.012 keeps your ABV the same.

Or 1.071 to 1.015

Not a huge difference in OGs, significant differences in FG. Constant ABVs.

 

[dmtaylor]

ABV is the difference between OG & FG. High(er) FG for body, high OG for ABV.

1.068 down to 1.012 keeps your ABV the same.

Or 1.071 to 1.015

Not a huge difference in OGs, significant differences in FG. Constant ABVs.

Excellent point. Be aware, however, that higher gravity brewing often results in a hit on efficiency, so you might need to scale up the grist slightly higher than you think, e.g., if your efficiency is normally 75%, it might fall to 70% at higher OG. Fortunately this hit on efficiency can also be avoided by sparging extra and boiling longer, say 2 hours instead of the standard 60-90 minutes.

 

[VTMongoose]

I want it to be high in ABV, but still retaining some body. So i AIM for low FG. Rye will do, since beta-glucans made my NEIPA really thick.

You do realize you're completely contradicting yourself here, right? You come into the thread complaining that your beer is dry and now you're saying you're aiming for a low final gravity. So what do you really want?

I agree with others, reduce or eliminate the table sugar.

 

[IHATEBOILEDFISH]

You do realize you're completely contradicting yourself here, right? You come into the thread complaining that your beer is dry and now you're saying you're aiming for a low final gravity. So what do you really want?

I agree with others, reduce or eliminate the table sugar.

Maybe i expressed myself unclear. Here's the correct question: how to add body while keeping FG the same?

 

[DBhomebrew]

You've been clear enough. Suggestions offered have been in good faith. This isn't Reddit. You're asking to "chew on" a drink with, by definition, barely anything left to chew on.

When you find the magic fix, you might want to share it with the non-alcoholic, low-ABV brewers.

Maybe try a glycerol producing saison yeast? But you'll then be fighting to hide the fact that you've just brewed a saison. Everything in brewing is a give and take.

 

[HM-2]

Maybe i expressed myself unclear. Here's the correct question: how to add body while keeping FG the same?

You can't really.

Why are you so wedded to keeping your FG the same?

 

[VTMongoose]

Maybe i expressed myself unclear. Here's the correct question: how to add body while keeping FG the same?

Maybe we are being unclear: You cannot. There isn't anything you can dissolve in the beer that will increase the body without increasing specific gravity. High specific final gravity is actually the thing that MOST dictates how "big" the body of a beer will be, because dissolved short chain carbohydrates are most of what is responsible.

 

[MaxStout]

You could add maltodextrine. It's not fermentable and doesn't affect flavor, though it will bump up your FG.

 

[mac_1103]

Recently i brewed a WCIPA: 1.063 OG, 1.007 FG, 1pkg US-05. I don't know why beer ended so dry

Your FG is about 4 points lower than predicted, which is not exactly unheard of for US-05 with your mash temp and 200 g of sugar. As others have said, next time skip the sugar and up the other ingredients to compensate (i.e., keep the OG the same). Mash higher, and/or maybe try S-04 or another less attenuative yeast. And yes, your FG will necessarily end up higher.

 

[IHATEBOILEDFISH]

Okay, got it, more sugar dissolved - more body i am going to pick up.

I don't understand why protein-rich adjuncts won't add more body without affecting FG. Or beta-glucans from rye that was mentioned above. I thought that's the way to add body without bumping the FG.

 

[HM-2]

Okay, got it, more sugar dissolved - more body i am going to pick up.

I don't understand why protein-rich adjuncts won't add more body without affecting FG. Or beta-glucans from rye that was mentioned above. I thought that's the way to add body without bumping the FG.

All else being equal rye is typically less fermentable than barley. Those beta-glucans come at the cost of lower conversion. Same as using something like malted oats. So you'll get a higher FG.

 

[IHATEBOILEDFISH]

All else being equal rye is typically less fermentable than barley. Those beta-glucans come at the cost of lower conversion. Same as using something like malted oats. So you'll get a higher FG.

My local supplier promises that 2 row will provide 81% yield min and rye malt 80% yield min.

 

[hottpeper13]

I have no experience with this, but thought it might work. Could you take lactose sugar and dissolve it in sterile, deairated water and dose it at packaging like you do tinctures and flavorings? Bring your beer to the FG you want then dose it to the mouth feel you want. Your final FG will be higher but you will have rung out all the ABV possible from the grain bill.

 

[mac_1103]

Could you take lactose sugar and dissolve it in sterile, deairated water and dose it at packaging like you do tinctures and flavorings? Bring your beer to the FG you want then dose it to the mouth feel you want.

I've done this a few times and some people recommend always doing it this way. But lactose will add sweetness that you might not want for most styles. Maltodextrin is a better choice if you just want to add heft without changing the flavor profile, as noted in post #14.

 

[HM-2]

My local supplier promises that 2 row will provide 81% yield min and rye malt 80% yield min.

"Minimum yield" under what conditions?

IIRC rye malt typically yields around 29 points per pound per gallon compared to 38ish for 2-row. But not all "PPG" is necessarily fermentable.

 

[fluketamer]

You could add maltodextrine. It's not fermentable and doesn't affect flavor, though it will bump up your FG.

too much of it will definatley make a beer taste sweeter,