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What makes creamy mouth feel in Stout's?

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I just brewed the Barlley's Chocolate Orange Stout and it lacked a real creamy, thick mouth feel.  Wondering if I made a mistake or if there is something that can be added to make it more creamy?

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There are definitely steeping grains you can add. Someone who has more knowledge than I can fill you in, but oats are one. (Keep in mind if you use oats, you need to use more than just oats.)

 

If you don't want to go with steeping grains, I am pretty sure throwing in another LME or two might do the trick as well.

 

But I like what you are doing! Drinking some beer and thinking of what you can do next time to match what you are looking for...

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Try using a Golden LME next time. It's our wheat LME and works great to add body and head retention. Otherwise, steeping 2-4 oz of flaked oats and an equal amount of 2-row barley at 160 F for 30 mins will also add body and a creamy mouthfeel. Lactose will also provide these attributes, but it also provides sweetness, which may or may not be a good thing depending on what you like.

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Steep some carapils...

 

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Simpson's Golden Naked Oats and Carapils (but really really for a stout you should use Caramel 120 L), like silky buttah!

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On 6/25/2016 at 0:00 AM, ohsigmachi said:

Simpson's Golden Naked Oats and Carapils (but really really for a stout you should use Caramel 120 L), like silky buttah!

 

Don't forget the 2-row or 6-row. Without it, the oats are useless.

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14 hours ago, MRB Josh R said:

 

Don't forget the 2-row or 6-row. Without it, the oats are useless.

 

This is not the case for Golden Naked, they are a huskless crystal malt that only needs steeping.

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8 hours ago, ohsigmachi said:

 

This is not the case for Golden Naked, they are a huskless crystal malt that only needs steeping.

 

Ah, yes, my mistake! I assumed it was flaked oats for some reason. I've never used that grain, though I've heard many good things. I may have to try it out!

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