Which Malt Will Add Most Unfermentables?

[dgoldb1]

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know which type of malt would provide me with the most unfermentable sugars after steeping/boiling (C20/60/80...). I would assume that something like Crystal 135/165 would be what I'm looking for but was wondering if there's other malt that would add lots of unfermentable sugars also.

I understand that fermentation will most likely start again but I doubt the yeast will eat through all the crystal. If it's still too dry after a week I'll repeat. My IPA will most likely end up being a 14%+ barley wine but that's fine my me.

 

[Ogri]

Not malt but wouldn't lactose be the better choice here as it would contribute unfermentables, for a less dry beer with more mouthfeel, without changing the colour?

 

[Qhrumphf]

+1 to the above. But are you looking for body + sweetness, or just body?

Dependong in the answer I'd suggest maltodextrin over lactose. Lactose adds a sweetness in addition to body, I don't get any perceived sweetness from maltodextrin, just added body.

 

[dgoldb1]

Lactose is also an option also. I'm sort of at the point where I wan't to turn it into a barley wine. It's already at 9% at .998 and it's has a bit of an alcohol bite to it. I was thinking the darker malts would cover that up nicely.

 

[Qhrumphf]

WTF yeast did you use, or how much sugar, to get to .998??? I've never had Wyeast 3711 go THAT low, and that'll eat anything. A gravity that low screams infection to me.

Edit: if that's the case, you might have to go something artificial. Depending on the bugs, dextrins from grains, maltodextrin, or lactose, could all potentially be fermented.

 

[dgoldb1]

WTF yeast did you use, or how much sugar, to get to .998??? I've never had Wyeast 3711 go THAT low, and that'll eat anything. A gravity that low screams infection to me.

I used WLP099, High Gravity yeast. I thought I got the San Diego Super Yeast but picked up the High Gravity by accident. By the time I realized on brew day it was too late.

 

[Qhrumphf]

I've never used that strain so I suppose I could be wrong, but I still wouldn't expect it to super-attenuate like that. Only things that have come close are either Wyeast 3711 which I've had well into 90% attenuation, and using Brett or bugs.

 

[dgoldb1]

I've never used that strain so I suppose I could be wrong, but I still wouldn't expect it to super-attenuate like that. Only things that have come close are either Wyeast 3711 which I've had well into 90% attenuation, and using Brett or bugs.

It's a distillers yeast. It will take anything down to 1.000 or less especially if the SG is 1.065.

 

[Qhrumphf]

Huh. Well if that's gonna just mow through anything like that, I don't know if maltodextrin would be safe. I suppose lactose would be. But I doubt there's anything malt-based that'd work. I have no idea. Maybe someone with more experience with that strain can lend some further help.