Viscosity in Stout

[Queequeg]

How to you increase viscosity in a beer such as a stout. I have tried adding adjuncts like lactose, flaked barley and mashing high resulting in a high final gravity but I never seem to get the viscosity that I'm after.

True the level I'm after doesn't even feature in many commercial stouts either and is usually something I have only seem in the best examples of foreign extra stout or Imperial stouts.

I'm not exclusively taking about body either, though most of these ultra viscous stouts have lots of body and mouth feel, rather they as visibly more viscous in how they pour and coat the glass.

Could anybody explain to be how to achieve this?

 

[brew_ny]

I have used Maltodextrin in my stouts and porters which gives them a bigger mouth feel

I used a couple pound of barley flakes in a 10 gallon batch which also adds to the body

crystal malt helps also

all the best

S_M

 

[BlueHouseBrewhaus]

Some oatmeal will also create a "slick" mouthfeel that, combined with a higher FG, can be perceived as viscous.

 

[Yooper]

I think you're on the right track with mashing high.

Using a less attenuative yeast (think Windsor), plenty of flaked barley, dextrinous malts like crystal malt or carapils, aiming for a fairly high OG (more malt means more viscosity), and targeting a mash pH of 5.6ish should do a lot to get you there.

 

[freisste]

I have also found that imperial beers (not necessarily just stouts, but IIPAs as well) seem to have a different pour than "regular" strength beers. I'm not sure if it is just the ABV, or if it's a relatively low carbonation due to style, something else, or a combination of many things, but they seem to pour very smoothly like motor oil.

My guess is the higher ABV leads to less surface tension which (along with lower carbonation) leads to less foam when opened.

Also, I've never measured viscosity, but I doubt it is much different. I agree with the observation that it seems different, though.

 

[LLBeanJ]

You could also try adding some rye malt (5-10%) to the recipe. With all the dark malts, I wouldn't think you would perceive much flavor from it and it will definitely thicken things up.

 

[Queequeg]

Thanks for the input everybody, your post have reaffirmed my own thoughts. Thanks again

 

[StopTakingMyUsername]

bumping this thread with some questions...

I'm trying to create maximum viscosity... something like Huna/Zhukov, Dark Lord, or Ten Fidy.
Not just using oats to give a little enhancement of mouthfeel... I'm talking straight up sludge in a glass.

I've been researching this a lot and came up with a few things. Curious as to people's feedback and suggestions.

- "Double mash" is essentially just using ONLY the 1st runnings off of two separate mashes, to hit target volume in the BK, right? I believe this is what the examples I listed above all do. Correct me if I'm wrong.

- High amounts of nonfermentables to build up the FG

- High amounts of Roasted Barley for mouthfeel (Is it roasted barley, or flaked barley? If flaked, does this require special mashing?) - I am not sure if this is correct, but I remember reading that the Barley gives MORE mouthfeel than rye or oats (which could also be added)

- High FG. 1.030 as a minimum. I believe Dark Lord is 1.060+ but that may be a bit much.

- 2-3 hour boil? Increased flavor complexity from maillard reactions? Consistency changes with long reduction of wort?


Will these get someone in the ballpark of the same viscosity as the examples I listed? I know that's a lofty goal, but I think it is definitely possible to dial in.

 

[Queequeg]

bumping this thread with some questions...

I'm trying to create maximum viscosity... something like Huna/Zhukov, Dark Lord, or Ten Fidy.
Not just using oats to give a little enhancement of mouthfeel... I'm talking straight up sludge in a glass.

I've been researching this a lot and came up with a few things. Curious as to people's feedback and suggestions.

- "Double mash" is essentially just using ONLY the 1st runnings off of two separate mashes, to hit target volume in the BK, right? I believe this is what the examples I listed above all do. Correct me if I'm wrong.

- High amounts of nonfermentables to build up the FG

- High amounts of Roasted Barley for mouthfeel (Is it roasted barley, or flaked barley? If flaked, does this require special mashing?) - I am not sure if this is correct, but I remember reading that the Barley gives MORE mouthfeel than rye or oats (which could also be added)

- High FG. 1.030 as a minimum. I believe Dark Lord is 1.060+ but that may be a bit much.

- 2-3 hour boil? Increased flavor complexity from maillard reactions? Consistency changes with long reduction of wort?


Will these get someone in the ballpark of the same viscosity as the examples I listed? I know that's a lofty goal, but I think it is definitely possible to dial in.

These are my findings in the batches I have made since this thread.

-A high amount of nonfermenterables doesn't IMO add more body/viscosity. I make a milk stout with 40% or so nonfermentables, the body is definitely thinner because of it. I try and keep my base malt always equal to or greater than 70%.

-Flaked barley will added body and viscosity, but IME Rye adds the most viscosity compared to oats and barely. Oats add a nice silky/oily quality, but so will chocolate solid.

-High SG and high FG do result in significant viscosity, but thats to be expected.

-Also of dark crystal malt will also significantly increase pour, but will consequently make the beer very raisiny

-throw caution to the wind, when people tell you 2 lbs of X malt is too much take it with a pinch of salt. I was given the recipe for the malt bill of Evil twins L'b. I was surprised that is contained very large quantities of malts that you would normally keep below a Lb. I brewed it and it tasted spot on.