Author Topic: Malts that add body to beer  (Read 2159 times)

Offline factory

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Malts that add body to beer
« on: January 09, 2014, 09:06:54 AM »
I've been wondering, if I need to add some body to my beers, which malts should I try?

Offline davidgzach

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Re: Malts that add body to beer
« Reply #1 on: January 09, 2014, 09:09:18 AM »
Add body as in mouth-feel or a maltier flavor profile?  Two different animals.
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Offline factory

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Re: Malts that add body to beer
« Reply #2 on: January 09, 2014, 09:21:24 AM »
Sorry, I mean body as in mouth-feel.

Offline denny

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Re: Malts that add body to beer
« Reply #3 on: January 09, 2014, 09:25:33 AM »
Sorry, I mean body as in mouth-feel.

I'd hope so, since flavor isn't body!

Cara malts work well for body....carapils, carafoam, or ab out any crystal.  The trick will be balancing the body addition against any flavor the malt might add.  Obviously, the lighter the malt, the less flavor.
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Offline factory

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Re: Malts that add body to beer
« Reply #4 on: January 09, 2014, 09:34:56 AM »
Thanks Denny!

If I were making a Pale Ale, and wanted to add some body (because personnally I think it tastes a little thin), would 10% of the grain bill for a crystal or cara-something be a good starting point?  Or should I go higher?

Offline blatz

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Re: Malts that add body to beer
« Reply #5 on: January 09, 2014, 09:40:05 AM »
I'm not denny, but what was the crystal/cara in the first run of the recipe you made, assuming there was at least some?

might actually help us if you posted all the recipe specifics, at least the grain bill, yeast and mash temp.

10% is a pretty good weight for a crystal/cara malt to get you a medium to full body, if using a moderate mash temp (150-155df).  but we'll know more once you let us in on where you're at currently.
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Offline factory

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Re: Malts that add body to beer
« Reply #6 on: January 09, 2014, 09:50:01 AM »
I'm not denny, but what was the crystal/cara in the first run of the recipe you made, assuming there was at least some?

might actually help us if you posted all the recipe specifics, at least the grain bill, yeast and mash temp.

10% is a pretty good weight for a crystal/cara malt to get you a medium to full body, if using a moderate mash temp (150-155df).  but we'll know more once you let us in on where you're at currently.

I had no crystal or cara-anything in the original recipe.  It had a 100% base of Marris Otter (10 or 11 lbs, I think).  I used plain old WLP001 yeast and I mashed at 154F for about 60 to 75 minutes IIRC.  I also batch sparge with equal amounts of water.  I forget the exact amounts and times (recipe is in BeerSmith on my computer at home) but I used Columbus for bittering (FWH addition) and then amarillo for flavor.

Offline denny

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Re: Malts that add body to beer
« Reply #7 on: January 09, 2014, 09:56:47 AM »
Thanks Denny!

If I were making a Pale Ale, and wanted to add some body (because personnally I think it tastes a little thin), would 10% of the grain bill for a crystal or cara-something be a good starting point?  Or should I go higher?

I always use about 10% C60 for APA and AIPA.  If you want something with less impact on flavor, you could try 1/2 lb. of carapils.  Mashing at a higher temp will increase body, but also have an impact on flavor.

Yeast can also have an impact.  One of the reasons I like WY1450 so much is the silky mouthfeel it leaves in the beer.
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Offline davidgzach

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Re: Malts that add body to beer
« Reply #8 on: January 09, 2014, 09:57:08 AM »
Sorry, I mean body as in mouth-feel.

I'd hope so, since flavor isn't body!

Cara malts work well for body....carapils, carafoam, or ab out any crystal.  The trick will be balancing the body addition against any flavor the malt might add.  Obviously, the lighter the malt, the less flavor.

Exactly.  Seems you mashed at a good temp, could even go a little higher. 
Dave Zach

Offline jeffy

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Re: Malts that add body to beer
« Reply #9 on: January 09, 2014, 10:27:08 AM »
I use about 20% Munich malt and 10% Crystal (usually 40-45L) in my IPA's.
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Re: Malts that add body to beer
« Reply #10 on: January 09, 2014, 10:44:27 AM »
I use about 20% Munich malt and 10% Crystal (usually 40-45L) in my IPA's.

Do you think the Munich does much for body?
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Re: Malts that add body to beer
« Reply #11 on: January 09, 2014, 10:46:10 AM »
I use about 20% Munich malt and 10% Crystal (usually 40-45L) in my IPA's.

I like this idea Jeff...maybe I'll give it a try.
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Offline kylekohlmorgen

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Re: Malts that add body to beer
« Reply #12 on: January 09, 2014, 10:48:17 AM »
I always use about 10% C60 for APA and AIPA.  If you want something with less impact on flavor, you could try 1/2 lb. of carapils.  Mashing at a higher temp will increase body, but also have an impact on flavor.

Yeast can also have an impact.  One of the reasons I like WY1450 so much is the silky mouthfeel it leaves in the beer.

So many ways to skin a cat!

10% crystal/caramel malt will add body, but it will also have a significant impact on flavor (even the lighter varieties). If you go this route, go light if you're shooting for the "west coast style" (carapils, C10, etc).

Other things you can try:

1. You can increase mash temp. Try the upper end (158F) next time and work your way down if the result is too full/sweet. A 100% Maris Otter grist is a great place to start in a deliciously simple hoppy beer.

2. Add a touch of flaked wheat or oats (3-5%). I like Golden Naked Oats (which are malted, available from NB) instead of the regular flaked stuff.

3. Increase the amount of Chloride in your water. This will also have an impact on hop expression and bitterness, but it will enhance the perception of body without increasing residual sweetness or reducing fermentability.


Make one small change per brew, omitting the change in the next brew if it doesn't get you closer to your target.
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Offline goschman

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Re: Malts that add body to beer
« Reply #13 on: January 09, 2014, 10:50:46 AM »
I always use about 10% C60 for APA and AIPA.  If you want something with less impact on flavor, you could try 1/2 lb. of carapils.  Mashing at a higher temp will increase body, but also have an impact on flavor.

Yeast can also have an impact.  One of the reasons I like WY1450 so much is the silky mouthfeel it leaves in the beer.

So many ways to skin a cat!

10% crystal/caramel malt will add body, but it will also have a significant impact on flavor (even the lighter varieties). If you go this route, go light if you're shooting for the "west coast style" (carapils, C10, etc).

Other things you can try:

1. You can increase mash temp. Try the upper end (158F) next time and work your way down if the result is too full/sweet. A 100% Maris Otter grist is a great place to start in a deliciously simple hoppy beer.

2. Add a touch of flaked wheat or oats (3-5%). I like Golden Naked Oats (which are malted, available from NB) instead of the regular flaked stuff.

3. Increase the amount of Chloride in your water. This will also have an impact on hop expression and bitterness, but it will enhance the perception of body without increasing residual sweetness or reducing fermentability.


Make one small change per brew, omitting the change in the next brew if it doesn't get you closer to your target.

Don't want to go off topic but I have a quick question. I have seen Golden Naked Oats desribed as a "crystal" huskless oat. It it really a type of crystal malt?
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Re: Malts that add body to beer
« Reply #14 on: January 09, 2014, 10:56:24 AM »
I use about 20% Munich malt and 10% Crystal (usually 40-45L) in my IPA's.

I like this idea Jeff...maybe I'll give it a try.

ever try an all Munich AIPA?
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