Anyone have any pointers on a thicker mouth feel for beers like an IPA? Mine always seem a bit thinner than maybe an Arrogant Bastard or Stone IPA. They taste great just a bit on the thin side. All thoughts welcome.
Do you perform a mash out? Are you adding non malt sugars? They will thin a beer out a bit. you can try to add some darker roasted malts which have less convertible sugars or some dextrin malt.
You have a good problem to have with IPA's I think. Most people's IPA's I've had, are medium to medium full mouthfeel. Dry and crisp, and light... yes, please, do share how you get that.
I mash out around 168F, all malt sugars no adjuncts. I dont know what the carbonation level is, Im not sure how to measure it, but it isn't overly carbonated for sure. Grain bill depends on what Im after but typical bill looks something like: · 10# 2 row pale barley, · 1# Cara · .75# 50 or 60L crystal malt · .75# 30L crystal malt · .50# flaked barley
One way of getting a fuller mouth-feel would be to use a yeast like Wyeast 1450. I've used it in IPA's, and it lends a nice big mouthfeel.
That's quite a bit of crystal and cara for an IPA. I suspect your problem is carbonation. Bottle carbing? You may want to up your carbonation a bit, but prevent the beer from becoming too watery.
You're brewing an IPA that's nearly 20% cara/crystal and you're not getting enough mouthfeel? Something is wrong here. I don't know what the issue is but...try mashing higher and perhaps using an English ale yeast (Stone uses an English yeast for example), if that doesn't work try adding some maltodextrin...if that doesn't work then I don't know what to say.
You mean around 156-158F vs. 152-154F? ? What temp should I avoid...the 160F range?...just making sure the 156-158 is okay.
156-158 is okay. You can also shorten your mash time. Have you calibrated your thermometer? If you think you are mashing at say, 154, but are really mashing at 151, and your 168 mashout is really 165, that could account for at least some of your issue. Though looking at your fermentables, I agree with HB42, it seems like there must be something else going on too.
Problem could be related to one or more of the following: 1) Low extract efficiency 2) Batch size 3) Trolling
I'm inclined to think there is something else happening with all that cara/crystal and still a thin body. I would think the issue would be the opposite with that much dextrin in your wort.
