How to affect different parts of a beers flavor/mouthfeel

[promontory]

I do all grain batches and think they turn out pretty good. I would like to start playing with mouthfeel, finish, and the overall arc of a mouthful of beer.

Can anyone speak to how to:
improve the finish?
increase/decrease mouthfeel?


I am Doing single infusion mash and fly sparge. I have soft water and modify slightly with gypsum and salt(1/4 teaspoon or so). Boiling for typically 60 min and have a 65% efficientcy...

 

[mbird]

In my experience there are three things that affect mouthfeel. The first is the amount of residual sugar in the finished beer. More sugar equates to bigger mouthfeel, less sugar or dryer beer is thinner mouthfeel. Achieving this difference in an all-grain beer is by mash temperature and/or using grist that is less fermentable. A higher mash temperature (150f. being the average) like 154f. will inhibit certain enzymes from breaking down fermentable sugars thus making it more difficult for your yeast to attenuate resulting in sweeter beer. Or the addition of dextrins in the mash or boil can have this same effect.
Secondly, the carbonation level will effect the mouthfeel, the higher the carbonation the brighter/sharper the effect along with a certain 'bite' aspect. Finally, I've noticed that the beers that I've added a lot of late addition hops to have a fuller mouthfeel along with a creamy feel and good head retention. The aspect of mouthfeel is quite large and I've just touched on the basics here, there is much to be said about the subject.
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Beer Diary...

 

[mabrungard]

The hardness or softness of brewing water does not matter. In almost every case, we want hard water to brew with and we typically add calcium salts to the water to make sure the calcium content (and hardness) is moderate to high. Its the alkalinity of the water that matters more.

The factors mentioned above are valid and important. Another minor factor for flavor and mouthfeel is the water composition and its affect on mash pH. Pushing the mash pH down into the low 5 range can thin the mouthfeel and increase tartness. Keeping mash pH in the mid 5 range can help keep mouthfeel up and avoids tartness. The concentration of the main Flavor ions (Na, Cl, and SO4) can help push the drinker's flavor perceptions to either malty or hoppy emphasis.

 

[promontory]

How do I check the mash ph? I am downloading your excel app... looks like cool stuff. As I understand it, some grains create un-fermentable sugars, is that true? if so which ones... I have also heard that some grains control head retention better.

Finally, what if I want a full finish or a thinner finish how would I control that?

 

[mabrungard]

pH is only a minor player in fermentability, so don't fret over it too much. To answer the fuller or thinner question, a slightly higher mash pH in the 5.5 range will reduce wort fermentability slightly while promoting good fermentation and avoiding off flavors. A slightly lower mash pH in the 5.3 range will improve wort fermentability without creating too tart an impression in the flavor. pH is a consideration, but the main goal should be to get it somewhere close to that 5.3 to 5.5 range. The flavor impacts will creep in if the mash gets too far from that range. Excessive tartness at excessively low pH and dullness and possibly tannins at the high end.

Increasing mouthfeel can be accomplished by including a few percent of either flaked barley or flaked wheat. Both contribute beta glucans to the wort that increase the wort viscosity and mouthfeel. Be careful in their use since both of them will contribute to haze in the finished beer. Keeping their content to a few percent in the grist should avoid that haze problem. Beta glucans are strong head producers and can substantially improve head retention.

Decreasing body and mouthfeel can typically be accomplished in higher gravity beers by replacing a portion of the fermentables with simple sugars. Regular cane sugar, candy sugar, corn sugar, or honey contain high percentage of simple sugars. That is one reason that a high gravity beer like a Belgian Tripel does not have the body and mouthfeel of a beer like a barleywine. Tripels have simple sugars as part of the fermentables.

 

[Airborneguy]

Wheat and carapils are two examples of malts used to help with head retention. I don't find them necessary anymore now that my process is locked in.

Caramel/crystal and roasted malts give unfermentables to your wort, as do others. You can also add unfermentable sugar directly, such as lactose.

 

[Yooper]

How do I check the mash ph? I am downloading your excel app... looks like cool stuff. As I understand it, some grains create un-fermentable sugars, is that true? if so which ones... I have also heard that some grains control head retention better.

Finally, what if I want a full finish or a thinner finish how would I control that?

The grains have starches in them, which you convert to fermentable sugars by mashing. There are several types of sugars from malt- maltose is the primary sugar.

At mash temperatures, you have two major enzymes to consider. One is beta amylase and the other is alpha amylase. Beta amylase wo5 degree ranges. What this means to you is that you can use this knowledge to manipulate the profile of your wort. Mashing at a temp that favors beta amylase will give you predominantly maltose and hence a more fermentable wort. Mashing at the alpha amylase preferred range will give you maltose also, but also some more complex long-changed sugars as well. See our wiki for more specific explanations! The Theory of Mashing - Home Brewing Wiki

Anyway, this means you can manipulate the fermentablity of the wort by the mash.

To check the pH of the mash, you take a sample of the mash and use a pH meter. You could use pH strips, too, but I never had any luck with them.