Author Topic: adding more flavor/body  (Read 4107 times)

Offline dabeer

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adding more flavor/body
« on: March 08, 2011, 03:24:44 PM »
I had brewed a Pale ale months back, and I loved the flavor of the hops, but the beer just tasted a little to light.  What do I need to add to increase the flavor/body.  More malt? I am doing extract kits.
Thanks,
Dan

Offline PetenNewburg

  • “In wine there is wisdom, in beer there is laughter, and in water there is bacteria” Benjamin Franklin
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Re: adding more flavor/body
« Reply #1 on: March 08, 2011, 04:09:47 PM »
  I bottled a WIT beer a few days ago.  I too wanted more body with a extract brew.  I added DME.  The only thing I had on hand was dark, so it could be interesting.  I had intended to do a very small dry hop, but forgot!  It did raise the OG by .015, FG was up just .004 so the yeast must have liked it!  This was only a 2.0 gallon batch (MrBeer Kit).  I added 1.5 lb of the DME with an extra few minutes of Boil.  (20 minutes Total?)

Cheers!
Several meads ageing.
IPA kegged, 2/9/14
R. Porter in Secondary, 2/9/14
Next up, Vienna Lager, Pale Ale

Offline shane

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Re: adding more flavor/body
« Reply #2 on: March 12, 2011, 02:10:50 PM »
  Hey Pete, It's me Shane again. enjoyed the email, hope it helped. As far as body/flavor in beer ,it comes from unfermentable sugar/starches. The more fermentable the sugar the more alcohol. Sometimes you want to back off efficiency for flavor. Try using specialty grains. They are green grains cooked/roasted to produce flavor and color, but their conversion from unfermentable to fermentable have been comprimised.So a recipe heavy on crystal grains leads to more body/flavor.Up to 10percent per recipe. One pound of specialty grains per recipe is a good start for a flavorful/good bodied beer. Steep at 155F for an hour. Crystal grains  10l to 120l. The l being the lovibond reading.the longer the steep the more body. the higher the l, the deeper the color and carmely the flavor.
pri   ESB,  english pale ale
sec  amarillo ale   SBL
       cascade ale   honey nut brown
       shane adam's  blueberry ale
       pale lager,    
keg  irish red
up next a Rye P A,

Offline PetenNewburg

  • “In wine there is wisdom, in beer there is laughter, and in water there is bacteria” Benjamin Franklin
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Re: adding more flavor/body
« Reply #3 on: March 13, 2011, 07:39:18 AM »
Blane,
 
  My 3rd partial mash was a boosted MrBeer kit.  I added extra grains and hops to compensate for a increased yield as well as increased body.  I used Kamut, a type of wheat grain, chocolate, de-bittered black and cara 45 malt.  Mouth feel and body are every bit as full as the heaviest stouts I've ever tasted!  So damned excited about it I had a couple glasses flat!  It's in a keg now ageing. b I have supplies to do several more partial mashes before heading to all grain.  I have begun building up my equipment to handle all grain.
  I did enjoy the email and will respond later today.

Pete
Several meads ageing.
IPA kegged, 2/9/14
R. Porter in Secondary, 2/9/14
Next up, Vienna Lager, Pale Ale

Offline mstrblstrpstr

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Re: adding more flavor/body
« Reply #4 on: March 23, 2011, 03:49:58 PM »
you might need to do a bit of legwork, but definitely add more malt.  dextrin, produced from alpha-amylase reactions, will increase body.  i'd try to find a malt that that's higher in dextins and use that.  alternately, use more steeped grain.  steeped grain will have a higher content of larger starch molecules than extract will, which means more body.  i remember that my all-extract beers definitely has less body and flavor than my beers that had a mix of extract