I'm making a stout for some friends that work in the oil industry. I'd like to make a black as night stout that is extremely viscous and somewhat dry. I'm going to use a basic extract stout recipe that will bring me in around 6%. What can I do to up the viscosity? Thanks!
Can you please provide more details here? For example, will you be steeping specialty grains as part of this recipe? If so, what specialty grains in what amounts? I would recommend that you use Danstar Windsor Yeast since that yeast strain results in a higher final gravity. Cheers!
In the subject, say you want a high FG. But above you say you want "somewhat dry." Those are basically opposites. Are you really saying you want a dry beer (with its low FG), but with a thick mouthfeel?
Sorry for my lackluster vocabulary. I want a thick mouthfeel but without a lot of residual sugars. I will use specialty grains (black chocolate malt, maybe some oats). I'm planning on adding CaCl and gypsum to make it creamier. Maybe a quart of oat milk too. Thanks for the help
For mouthfeel without a lot of residual sugars, flaked oats would add mouthfeel. Wheat would also, to a lesser extent. Basically anything high in proteins (higher than barley). I would skip the oat milk unless there's a reason for it other than mouthfeel, because it's mostly water.
Just so you know oats (flaked oats) is not a specialty malt; it should be mashed. Are you willing to do a partial mash for this beer? Cheers!
You should have a higher than expected fg from using extract anyway. For whatever reason my extract beers always finish 2-5 points higher than their all grain counterparts.
