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6

I agree with Tobias on more unfermentable sugars (high mash temp) and dextrine malts (carapils). I'm adding a separate answer because I've had good luck adding maltodextrin. Carapils, which is supposed to do the same thing, has given me somewhat inconsistent results - that is sometimes I notice it and sometimes I don't. People tend to use maltodextrin more ...


6

If you produce the same volume of beer with more malt, this will increase both alcohol and residual sweetness. It's the residual sweetness that will give it a heavier body. A couple other things you could try that won't affect the alcohol content as much: Mash at a higher temperature. Keeping the mash temperature close to 156 F. will lead the creation of ...


3

Not meaning to be a wise guy, but that's kind of like asking "how long is a piece of string?". For one thing, adding carapils or malto dextrine might increase the body, but it won't necessarily mimic what happens at higher mash temps. Also, it's going to be highly subjective, depending on your tastes and exactly what you hope to accomplish. Finally, we're ...


3

Yes, you use the wort you create by steeping as part of your boil volume. The method looks fine. I wouldn't worry about steeping efficiency. You won't get more than a few gravity points out of it unless you steep several pounds of grain. Also, be aware that not all grains are suitable for steeping. Some need an actual minimash.


3

If you carbonate it, that carbonation should give it a perceived fuller body. Aside from that, you could try adding some grape tannin or some acid blend, as those should help it feel fuller and more complex. Here's a pretty decent primer from the Norther Brewer on basic cider making that covers these points in brief: ...


2

Maltodextrin isn't sweet, or certainly nowhere near as sweet as succrose - from 1/10 to 1/4 as sweet depending upon the type. 200g in 5 gallons can give a slight improvement in body. 500g would make a significant difference. 1kg and you'd almost need to cut your beer in slices to serve! :D Even with 1kg the amount of sweetness added will not be ...


1

I believe this would be a protein rest, though the temperature is considerably lower than what I have heard before. John Palmer, in his excellent book, says to use a temp between 113 and 131 degrees. Here is the link http://www.howtobrew.com/section3/chapter14-4.html. I have used this method quite a bit and seen a noticeable difference in the beer head ...


1

It's too late for this beer in my opinion. Adding DME+water could work at a really high concentration. I have never done this, but there's no reason why that wouldn't work. But that seems more trouble than its worth to me. A new starter should not be necessary. To be honest, you should have left the extra sugar out. That's just going to thin it out and ...


1

If it's physically thick, I think the only method would be to add water. At the far extreme, you could make another batch that's a bit watery and mix them.. How much did you add / how much did you mean to add?


1

Looks good. The first rest in the 140s will create a fermentable wort, while the later rest around 160 will help create body and foam stability. However, I don't think the rest times are long enough to be practical. When pulling the decoction, you have to raise it's temperature (possibly slowly so not to overshoot), let it rest for 15 mins, and then also ...



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