Odd Side Ales Bourbon Barrel Mayan Mocha Stout

Is it a simple matter to make the body a little thicker, or is that a ground-up kind of thing? Sorry if this is a stupid question, I know little to nothing about brewing

 

To thicken the beer they would have to add more malts, which then adds more booze...

 

I really like the base beer..With that said, one of the problems I have found is when beers that have heat enter a Bourbon Barrel, it tames the hell out of the heat...I hope it does not do that with this beer, but SO FAR, I have not had a beer thats heat did not suffer because of it...

 

I was just gonna say this. It's on the light side, but also just a regular stout, not an imperial one. I thought it was just right.

 

thickness for the most part has to do with protein content in beer (can also be yeast control & management). They need to get better mash techniques/temperature control to achieve it. IPA's & Pale Ales are very simple to make, a good beer with body is an art form.

 

Right, where do you think the proteins come from?

 

It's not the quantity of malt, it's the effectiveness. Think of the thickness of a 5% Guinness, it's not residual sugars. The body to a beer isn't as simple as ABV and alc percentage.

 

Do you even homebrew? You can be as effective as you want, your not gonna make a thick beer unless there's a lot of malts and barley, and guiness being thick is a joke, you must choke on ris' s!

 

This is exactly right. I really enjoyed the regular version of mayan mocha, but the thin body will be holding it back from true greatness. BUT... I still would like to try a bottle!

Does anyone know what format it will be in?

 

My guess is 12oz bottles like all other distrod odd side beers.

 

This is turning into nonsense while your right that adding more grain adds to the body, its also effective use so you can get a full bodied beer at alc percentage... my friend John Palmer has this to say:

Dark caramel and roasted malts like Crystal 80, Crystal 120, Special B, Chocolate Malt, and Roast Barley have a high proportion of unfermentable sugars due to the high degree of caramelization (or charring). The total soluble extract (percent by weight) of these malts is close to that of base malt, but just because it's soluble does not mean it is fermentable. These sugars are only partially fermentable and contribute both a residual sweetness and higher FG to the finished beer. These types of sugars do not share dextrin's digestive problems and the added flavor and color make for a more interesting beer. The contribution of unfermentable sugars from enzymatic and caramel malts can be increased by mashing at a higher temperature (i.e. 158°F) where the beta amylase enzyme is deactivated. Without this enzyme, the alpha amylase can only produce large sugars (including dextrins) from the starches and the wort is not as fermentable. The result is a higher final gravity and more body.

Proteins are also unfermentable and are the main contributor to the mouthfeel of a beer. Compare an oatmeal stout to a regular stout and you will immediately notice the difference. There is a special term for these mouthfeel-enhancing proteins - "medium-sized proteins." During the protein rest, peptidase breaks large proteins into medium proteins and protease breaks medium proteins into small proteins. In a standard well-modified malt, a majority of the large proteins have already been broken down into medium and small proteins. A protein rest is not necessary for further protein breakdown, and in fact, would degrade the beer's mouthfeel. A protein rest to produce medium-sized proteins for increased body is only practical when brewing with moderately-modified malts, wheat, or oatmeal, which are loaded with large proteins.

 

First post has the label. Says 12oz bottles right on it.

 

12oz, most likely in 4-packs.

 

Your friend john palmer you say? Ooooook....

 

Just messin with ya man, we are both right so its all good, cheers!

 

Hahaha, no hard feelings. My friend john palmer is a reference to a some homebrewing podcast I listen to where he says something to the effect of "my friend john palmer..."

 

hmmmm im not so sure about that, got any proof?

 

wiki says it only has to do with head retention, and allows more creaminess, nothing about thickness?

 

Both wife and I actually preferred the regular Mayan Mocha over the BA version when we visited Odd Side last June.