As i've now tried my first AG and love it i would like to improve my brew a bit.
I see lots of recipe's that include torrefied wheat, flaked maize, etc. I'm presuming these are for added mouthfeel and head retention but whats best and in what quantities should they be used?
What to add for improved mouthfeel and head retention?
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Gurgeh
Re: What to add for improved mouthfeel and head retention?
Can't help but think about naughty replies to that!Martin the fish wrote:for added mouthfeel and head retention but whats best and in what quantities should they be used?
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steve_flack
A huge topic that one.
Torrified wheat can add head retention (as can wheat malt) - generally I'd use about 5% of torrified wheat. In Guinness they use a lot of flaked barley which adds to the mouthfeel and also improves the head retention (although the creamy head has rather more to do with nitrogenating the beer IMO). You can use flaked barley in bitter but it can cause a haze if you over do it.
On the other hand it's perfectly possible to get a great head retention and mouthfeel on an all-malt beer. There isn't really a magic ingredient and it comes down to recipe design and control of the mash IMO.
Torrified wheat can add head retention (as can wheat malt) - generally I'd use about 5% of torrified wheat. In Guinness they use a lot of flaked barley which adds to the mouthfeel and also improves the head retention (although the creamy head has rather more to do with nitrogenating the beer IMO). You can use flaked barley in bitter but it can cause a haze if you over do it.
On the other hand it's perfectly possible to get a great head retention and mouthfeel on an all-malt beer. There isn't really a magic ingredient and it comes down to recipe design and control of the mash IMO.
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Martin the fish
Thanks chaps.
I do mash at 67-68C to improve the mouthfeel. But i haven't tried any of these brews yet.
I did read your post DaaB. I just wanted to know what quantities i should use and if it's really neccesary. Controling the mash temp is something i've read a lot about but in a basic coolbox mash tun it seems to me to be mostly set the temp and hope it doesn't lose much temp. Which mine doesn't really. I probably lose 1 degC over 90 mins.
Overall i'm well pleased with my first AG. Especially as i was kinda reading instructions as i went. In fact it's so much better than anything i've brewed so far i seem to be guzzling it a bit too enthusiastically
It's not gonna see the week out.
Then i have nothing to drink till the wedding-Mar 25th. Overwise no-one will have anything to drink at the wedding as i'll have had the lot.
I'm well impressed with my lack of hangover in the morning too. My mouth feels a bit funny but i put that down to the smoking. I would say that it won't be too long before i brew a beer that i'm really proud of.
I do mash at 67-68C to improve the mouthfeel. But i haven't tried any of these brews yet.
I did read your post DaaB. I just wanted to know what quantities i should use and if it's really neccesary. Controling the mash temp is something i've read a lot about but in a basic coolbox mash tun it seems to me to be mostly set the temp and hope it doesn't lose much temp. Which mine doesn't really. I probably lose 1 degC over 90 mins.
Overall i'm well pleased with my first AG. Especially as i was kinda reading instructions as i went. In fact it's so much better than anything i've brewed so far i seem to be guzzling it a bit too enthusiastically
It's not gonna see the week out. Then i have nothing to drink till the wedding-Mar 25th. Overwise no-one will have anything to drink at the wedding as i'll have had the lot.
I'm well impressed with my lack of hangover in the morning too. My mouth feels a bit funny but i put that down to the smoking. I would say that it won't be too long before i brew a beer that i'm really proud of.
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Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
Martin, it would appear that you have a production scheduling problem. The first thing I would do if I were you is to figure out what the consumption rate is. Once you know that, you can figure out how much beer needs to be in process at all times to keep from running out.
In my case, I have a three tap set up which I want to keep going at all times. I also try to keep one light beer, one dark beer and usually something in between so that I have a good mix. I find the best solution for me is to have at least two beers ready to go should one of my kegs run out (and when one does, I brew right away). I also alter my schedule somewhat when doing lagers since they always take longer and also tie up equipment. When a special event comes up where I know I will need beer, I usually brew something for it specifically and usually it's an ale so I can do it quickly and not tie up needed cool space.
I agree with the other guys, if you want increased mouthfeel, mash hotter. You can also reduce the ratio of water to grain when you mash, it will help you out a little. Finally, formulation plays a role, for instance a higher proportion of crystal malt will increase mouthfeel (along with flaked barley, oatmeal etc). Also, reduce the use of brewing sugars as this tends to thin out the beer.
Foam retention is more difficult. Make sure you are drinking out of very clean glasses. Any oils (from say lipstick or greasy foods) can kill a head fast. Increasing carbonation and adding flakes as was mentioned also helps things out. Good luck with the wedding, you will surely increase consuption leading up to that event.
In my case, I have a three tap set up which I want to keep going at all times. I also try to keep one light beer, one dark beer and usually something in between so that I have a good mix. I find the best solution for me is to have at least two beers ready to go should one of my kegs run out (and when one does, I brew right away). I also alter my schedule somewhat when doing lagers since they always take longer and also tie up equipment. When a special event comes up where I know I will need beer, I usually brew something for it specifically and usually it's an ale so I can do it quickly and not tie up needed cool space.
I agree with the other guys, if you want increased mouthfeel, mash hotter. You can also reduce the ratio of water to grain when you mash, it will help you out a little. Finally, formulation plays a role, for instance a higher proportion of crystal malt will increase mouthfeel (along with flaked barley, oatmeal etc). Also, reduce the use of brewing sugars as this tends to thin out the beer.
Foam retention is more difficult. Make sure you are drinking out of very clean glasses. Any oils (from say lipstick or greasy foods) can kill a head fast. Increasing carbonation and adding flakes as was mentioned also helps things out. Good luck with the wedding, you will surely increase consuption leading up to that event.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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Gurgeh
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mysterio
Mouthfeel: Mash temp (if your still not able to get a full bodied beer through control of this then I would look at your thermometer calibration), adjuncts like oats, flaked barley, carapils, any crystal malt etc.
Head retention: Higher gravity beers, dry hopping, fermentation temp control, clean glassware, to name a few.
Head retention: Higher gravity beers, dry hopping, fermentation temp control, clean glassware, to name a few.
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Martin the fish
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Martin the fish
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steve_flack
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Martin the fish
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Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
I'm awaiting this years supply of hops, hopefully they should arrive this week . . . . In time for a triple crown ale next week, and a grand slam the week after . . . . I'm now in trouble after a coughing fit brought on by a prawn cracker . . . debris all over She's marking . . .Martin the fish wrote:am waiting for grain, hops and wyeast to arrive.
