Making a 'creamy' beer

[Shug]

I want to make a beer that is, for want of a better description, velvety, creamy and smooth. Preferably a pale ale.
Can I simply bung a load of wheat and oat in? I read too much oat can lead to 'astringent' flavour. How much is too much in a 5 gallon brewlength?

 

[graysalchemy]

I use about 5% oats and 5% wheat malt in my pale and you definately notice it. It makes it smouther tasting but not John Sh*ts artificial smouth. You will need to do a glucan rest before the mash with the oats.

 

[gl0ckage]

I too want to know the answer, would be interesting for someone to comment on their experiences

 

[Dunfie]

Using oats is probably the way to go. I have roasted some porridge oats and added to a oatmeal stout and it really was very slick. However using too much will probably cast a haze through the beer if you aren't using finings.

For a stout you don't need to worry about clarity so you can easily add 300g-400g per 23l brew. If adding to a paler beer then perhaps 200g would work without affecting clarity.

 

[RobWalker]

they use creamflow systems in pubs for that.

with home brew by far the best way is a nitro mix gas on a corny system with a tap that suits the style too. but that's probably not easy.

you won't get a great improvement but it may tip it towards what you want if you add what graysalchemy/dunfie said - you can also add Maltodextrin (available from bodybuilders websites and health food shops) for a smoother feel too.

a sparkler tap might improve head too..along with all the usual ****, rinsing glasses so no washing up liquid residue, etc.

 

[graysalchemy]

As I said I used 5% of the grist with absolutely no problems with clarity. They certainly also work well in a stout. I did try it in a bitter but it didn't seem to make much of a difference (though it was a bad brew with all sorts of problems).

Don't toast them though if you are doing a pale ale :lol: :lol:

 

[BIGJIM72]

You can get 16g nitrogen bulbs for use with minikeg injection taps as well.

 

[Scott]

they use creamflow systems in pubs for that.

with home brew by far the best way is a nitro mix gas on a corny system with a tap that suits the style too. but that's probably not easy.

you won't get a great improvement but it may tip it towards what you want if you add what graysalchemy/dunfie said - you can also add Maltodextrin (available from bodybuilders websites and health food shops) for a smoother feel too.

a sparkler tap might improve head too..along with all the usual ****, rinsing glasses so no washing up liquid residue, etc.

The system you are talking about is simply a nitrogen mixed gas, the same which we can use in corny kegs. Pubs don't use any special system to generate the creamy taste other than nitrogen.

 

[lukehgriffiths]

I concur with previous statements...
I had a flat brew due to knackered valve. Bought some nitrogen bulbs (made for whipped cream dispensers) as HBC recommended them for stout type head. Really gave the beer a smoothflow feel, taste and head.

 

[pittsy]

no one mentioned biscuit malt ? Has a lovely creamy taste try around 200/300g gives a good head too .

 

[Stu]

Doesn't Nitrogen induce a hangover though?

I thought I read that here

 

[Scott]

Doesn't Nitrogen induce a hangover though?

I thought I read that here

I don't see why it would. Alcohol causes hangovers, not the gas it is dispensed with...

 

[rpt]

Doesn't Nitrogen induce a hangover though?

No, just a feeling of regret that you spent the night drinking Smoothflow ***** instead of real beer.

 

[jarenault]

Doesn't Nitrogen induce a hangover though?

I thought I read that here

Air is 80% nitrogen, so I'd hope not.

 

[graysalchemy]

Doesn't Nitrogen induce a hangover though?

I thought I read that here

Air is 80% nitrogen, so I'd hope not.

It can induce narcosis though and an alcoholic like euphoria. :whistle: :whistle:

 

[jarenault]

Doesn't Nitrogen induce a hangover though?

I thought I read that here

Air is 80% nitrogen, so I'd hope not.

It can induce narcosis though and an alcoholic like euphoria. :whistle: :whistle:

Only at high partial pressures within the body.

 

[graysalchemy]

Yes that is true I missed that bit out :lol: :lol:

 

[Clint Eastwood]

I have read on an American site that using an old needless syringe half filled with the brew from your glass then squirted
back in under the surface has a similar effect to pub creaminess in stouts etc.
As mentioned above air is 78% Nitrogen so that is probably the science behind it.

 

[just_steve]

It can induce narcosis though and an alcoholic like euphoria. :whistle: :whistle:

Only at high partial pressures within the body.

Now we know who the scuba divers of this forum are!... Now there's an idea: A home brewing competition combined with a scuba diving holiday. That sounds lovely :hmm: ...

 

[graysalchemy]

Yes small syringes are excellent a pocket beer pump. What they actually do is knock the co2 out of the the beer thus forming a head however to retain the head yioy need something like wheatmalt , biscuit malt or oats which have polypeptides needed for a good head. Like champagne it is also all to do with the size of the co2 bubble etc.

Mouthfeel and body also contribute to the creamyness of a pint. Oats seem to contribute quite a silky mouthfeel to a beer.

I did have a scientific paper of the tinternet all about it but it went way over my head yawn. :lol: :lol: