thicker mouth feel??

[JohnVisual]

hello all, I've been make this recipe;
5.5kg vienna malt
500g special b malt
500g Belgium malt
100g saaz hops

for a while but and it makes a really nice brown ale but I would like it to have a fuller/thinker mouth feel. any ideas on what I could add to achieve this?

thanks john.

 

[wilsoa1111]

adjuncts,like wheats or oats, a less attenuating yeat, or a higher mash temp-or all of the above

 

[JohnVisual]

so a higher mash temp would make it thinker because of the rise in the sugar content?

 

[wilsoa1111]

higher mash temp makes wort less fermentable due to more beta amylase activity = longer chain carbohydrates (kinda like starch but obviously shorter) =less alcohol but sweeter with more body- can be tricky to judge tbh but if your using a yeast like notty or s-04 give a less attenuating yeast a go like s-04

ie not more sugars just different sizes of sugars

 

[Dronfieldbrewer]

You could also try flaked maize....I use it instead of terrified wheat or wheat malt, not more than 5% of grist. ...crushed cheapo cornflakes work brilliantly.This plus mash at 68...

 

[Vossy1]

I'd play with mash temps as per wils advice, though you don't want to go too high as the taste will be cloying...try 1 deg increments up to 68 or until you're happy with the taste. If you still don't get the results you want it may be time to adjust the recipe

 

[oldstout]

You could also try flaked maize....I use it instead of terrified wheat .....

What do you actually do to wheat that would scare it sh tless :wha:


:grin:

 

[JohnVisual]

thanks for all the advice! I'm already mashing at around 67c so I think I will try about 500g of wheat or cornflakes, will that be enough?