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3
votes
1answer
36 views

How to increase body of apple cider?

I have made an OG 1.060 apple cider (Gravenstein apples and added sugar), fermented with Red Star Pasteur Champagne yeast. It has fermented out to SG 1.002, has been stored for about 5 months, and has ...
0
votes
1answer
63 views

Improvements for Geordie Winter Warmer

I've just started a single can Geordie Winter Warmer kit and having read some negative reviews about this kit turning out "weak" and "watery" and like "beer flavoured soda water" I'm naturally having ...
1
vote
2answers
978 views

How to get a richer body when brewing

I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch ...
1
vote
1answer
544 views

How much malto dextrin is too much? Increasing body of gluten-free homebrew

Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract. We are currently at ...
2
votes
1answer
292 views

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
3
votes
1answer
765 views

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
3
votes
2answers
566 views

Countering excessive maltodextrin

I used too much maltodextrin in a chocolate stout, and it feels almost like drinking syrup. Is there any good way to mitigate the thickness it imparts without watering down the flavor of the beer ...