Mild body

[quixoticgeek]

I recently made an interesting dark smoked mild.I was aiming for 3.7%, but it came out at 3.2%. It tastes quite good, but I feel it could be better if it had a bit more body.

The obvious goto routes for adding body are Oats and Rye. But I have not used either before.

My local health food shop sells flaked Oats and flaked Rye. The Malt Miller lists Pale Rye Malt, Roasted Rye Malt and Crystal Rye. A long with a Pale Oat Malt. Alas I can't seem find any useful info on how each would effect the end result?

Which would be the better choice for adding body to a dark smoked mild?

Thanks

J

[seymour]

The flaked versions are pre-gelatinized, but not quite as fully modified as malted grains. Torrified wheat and CaraPils/Dextrine are more options. In other words, any of the above will work great in a typical mash tun, but flaked will produce more body, head retention and lace. Of course, for more body, a higher mash temperature and a lower attenuating yeast strain are best practices too.

[leedsbrew]

Have you thought about flaked barley? Adds loads of body to low gravity beers without affecting the flavour too much and will boost your head retention!

[leedsbrew]

Ah! Beat me to it! Lol

[Rookie]

I read recently that spelt malt, if you can find it, will add body to a low gravity beer. I haven't tried it so I can't say for sure that it works.
I normally add flaked oats to my milds.

[quixoticgeek]

The flaked versions are pre-gelatinized, but not quite as fully modified as malted grains. Torrified wheat and CaraPils/Dextrine are more options. In other words, any of the above will work great in a typical mash tun, but flaked will produce more body, head retention and lace. Of course, for more body, a higher mash temperature and a lower attenuating yeast strain are best practices too.

Interesting that you mention Carapils, as there is 6.5% Carapils in the mash.

Seems there is lot to think about on this one...
J