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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Mouthfeel

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Aaron62
Louisville,Ky
3 Posts


I brewed a partial mash Midnight Wheat and got some really good favor out of it but was a little thin in the body and mouth feel.  How to increase body and mouth feel with out changing the flavors when brewing again.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


What temperature did you mash at?  One easy solution would be to raise that mash temp.







Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


I'm not all that convinced mash temp is the easiest way to improve mouthfeel. I'd be more inclined to use some malts high in beta glucan content, my preferred choice being rye malt, as little as 10% gives me what I believe to be a more full body.



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Flaked grain.

Some combination of flaked oats, flaked barley, and/or flaked wheat should work fine.






Posted 34 days ago.

CentralCalBrewer
Fresno, CA
89 Posts


What was your grain bill?



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


10% rye malt would be a noticeable flavor contributor, wouldn't it? 

The only drawback to flaked grains would be the potential to make things cloudy, if that matters to the OP.

Edit: and since it's a wheat beer, I doubt that matters.  :P



Posted 34 days ago.
Edited 34 days ago by homebrewdad

testingapril
Charter Member
Atlanta, GA
595 Posts


whirlfloc it if you want it clear. Doesn't affect mouthfeel, at least with oats.




Posted 34 days ago.

ingoogni
nl
314 Posts


mashing temperature works in big steps but is not the main thing (dissolve various amounts of maltodextrins in water and drink it) and combine it with a low fermenting yeast (Windsor).

Yeast is the most important factor in mouthfeel in beer without adjunncts, the amount and type of higher alcohols they make define a lot of the mouthfeel. Belle Saison or 4711 are nice examples of this, they make a relative large amount of glycerol and ferment very deep. They generaly are not thin beers. The same actually goes for the sweetness of beers, esters and alcohols, not sugars.




Posted 34 days ago.

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