Hello!
Im re-brewing big porter soon and wishing to increase overall body/mouthfeel.
The beer is 19P, malt bill is:
Pale Ale 700kg 66%
Flaked Oats 150kg 14%
Chocolate Malt (1000 EBC) 75 kg 7%
Special B 50 kg 5%
Biscuit 37,5 3,5%
Roasted Barley 25 kg 2,5%
Carafa Special II 25 kg 2,5%
BH eff. 76%
Beer fermented out to 5P, it was tasty but seemed a bit thin. Last runnings at previous batch was 3P. Do you think that finishing sparging at higher values could help with that issue? I've heard from other brewers that higher last runnings gravity could result in richer body and mouthfeel in final beer, but just cant really find any confirmation for it. What are your toughts?
Cheers
Mad
Im re-brewing big porter soon and wishing to increase overall body/mouthfeel.
The beer is 19P, malt bill is:
Pale Ale 700kg 66%
Flaked Oats 150kg 14%
Chocolate Malt (1000 EBC) 75 kg 7%
Special B 50 kg 5%
Biscuit 37,5 3,5%
Roasted Barley 25 kg 2,5%
Carafa Special II 25 kg 2,5%
BH eff. 76%
Beer fermented out to 5P, it was tasty but seemed a bit thin. Last runnings at previous batch was 3P. Do you think that finishing sparging at higher values could help with that issue? I've heard from other brewers that higher last runnings gravity could result in richer body and mouthfeel in final beer, but just cant really find any confirmation for it. What are your toughts?
Cheers
Mad
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