Brewed a india red ale and the body/mouthfeel seems a little too lite, any suggestions on increaseing body without making it too malty.
Thanks
Here is the recipe I brewed:
17 gallon batch
60 min boil
Mashed @ 152
50% two-row
37.5% Munich
4.6 % C-80
5.7% C-40
.5% Black malt
60 min - 4.75oz simcoe, 2.25oz cascade
30 min - 3 oz amarillo
5 min - 2.25 oz simcoe, 2.25oz cascade
0 min - 2.25oz simcoe, 2.25oz cascade
plus 2.25oz of each for dry hopping
WLP 001 yeast
fermented @ 68
nice recipe! I’ve made something similar before - quite tasty.
Well, there are three things you could do -
If all you want to alter is the body perception, I would start with #1 and see what the result is. If that doesn’t work, try #2 or #3, with the former being opted if you are happy with the level of caramel flavor currently, or the latter if a little more caramel malt flavor would be okay.
Thanks blatz, I was thinking the same thing. The only thing I would be concerned about increasing mash temp is wort fermentability, this brews F.G was 1.016 and I dont want it too much higher.
I second raising your mash temp for more body.(maybe 155-156) It works for me and and I have not seen that much difference in my FG.
Adding a small percentage of either flaked wheat or barley would also increase the perception of body in the beer. The balancing act is to avoid adding too much and producing a haze problem.
Would adding Carapils do the trick without changing the flavor much?
Shouldn’ t change the flavor at all. Just adds body. For that size batch, maybe add 3/4 lb. as a start.
FWIW - carapils ~ carafoam, hence my suggestion above.
When using carapils, do you end up with a higher FG (but the increase in FG is due to the dextrins which contribute to body without adding sweetness)?
Adding a pound or two of malted or unmalted wheat or rye could help.