Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I'm putting together a stout that I want to have a sweet flavor and oily mouthfeel, however I don't particularly want to mash 20lbs of grain for a 5 gallon batch.

Any suggestions?

share|improve this question
oily like hop resin, or oily like slick/smooth? – baka Jan 17 '11 at 17:32
1.5 quarts 5w30 thrown into the boil with 30 minutes left. – Fishtoaster Jan 17 '11 at 18:51
Describe oily. That is generally a bad thing in normal beer descriptor terminology. You must mean something else. Perhaps you can give a commercial example of what you mean. – brewchez Jan 17 '11 at 20:40
Oily like Ten Fidy or Older Viscosity. Like a big stout that looks like motor oil and it thick like syrup. – PMV Jan 17 '11 at 20:51
up vote 3 down vote accepted

For a thicker mouthfeel there are several options.

  1. Flaked Oats or Barley will give a creamier, smoother mouthfeel. These will need to be mashed with base malt. Keep that in mind if you are an extract brewer.
  2. Mash at a higher temp. This results in more residual dextrins. When done right the residual body can be quite noticable. Done poorly and the beer will be overly sweet in the end.
  3. Using Lactose can also create a creamy mouthfeel perception (1 lb/5 gal). Results in a slightly sweet finish as well. Not point 2.

While I still don't call these things oily, I get your gist (I hope). I think you'd be surprised that many of the beers where you experience this phenomenon do not have some sort of over the top recipe addition or technique change to the brewing process. I well brewed big body stout will just happen on its own with a proper recipe and grain bill.

share|improve this answer
The mouthfeel of beer with oats is usually described as 'oily'. Some claim that rye can give the same feel, but 'oily' is usually associated with oats. – Hopwise Jan 18 '11 at 15:07
I was hoping for some sort of magical trick I wasn't already planning on using. I'm also going to try to keep the FG up above 1.030-1.040. – PMV Jan 19 '11 at 14:39
I have alwyas found flaked barley or oats to give a thinner mouthfeel. Try a blind side by side comparison to see for yourself. – Denny Conn Jan 19 '11 at 15:59
1.030-1.040 final gravity isn't really going to change your mouthfeel a whole lot its just going to be sweet I think. – brewchez Jan 20 '11 at 12:58

Rye malt does exactly what you describe. Use 10-20% of your total grist as rye malt.

share|improve this answer
I wish I had seen this before I got my grain. Next time around I will try it. Thanks. – PMV Jan 19 '11 at 14:40

If you add flaked oats to your recipe they will add a silky/oily texture to the beer. You will only need about 1-2 pounds per 5 gallon batch depending on OG. If you do use too many they can have an adverse affect on head retention.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.