I kegged a Belgian Dubble a week ago. Starting gravity was 1.062 and final gravity is 1.010. It has a bit of special b and I used liberty for bittering and flavor, and dry hopped with citra for added character. However, the beer is on the dry side and is lacking some mouth feel. Is there any way of increasing body or increase mouth feel now that the beer is kegged?
I used maltodextrin once in the same situation. It was just ok.
Yep, dissolve about a quarter to a third pound of maltodextrin or lactose (both flavorless unfermentable sugars) in a little water, and add it in. These are not particularly sweet sugars, but should be enough to take the edge off the dryness a bit.
if that doesn’t do it, another approach could be to brew a second batch with more body & less attenuation and then blend the two batches - in part or whole.
lactose is sweet
so add maltodextrin for “body”
and some lactose for “sweetness”
Yes, this information is exactly what I was looking for. Thank you guys.
Malto will not really add sweetness, but the increase in body may lead to a perception of a sweeter beer. I once took an overattenuated underhopped barleywine and turned it into an old ale with malto… ;D