Brewing With Total Confidence
Separate names with a comma.
Discussion in 'General Brewing Discussions' started by Ken DuBane, Sep 15, 2017.
Probably a dump question but what will give my chocolate porter a creamy flavor component.
a few things you can do, depending on your setup
adding lactose, mashing with oats, mashing at a higher temp, using nitrogen to carbonate and serve, lowering the volumes of CO2 when you go to package
if you can post a recipe, we can better troubleshoot
Agree with JC: Post a recipe. Meanwhile, oats are known for giving beer a "creamy" mouthfeel. If the beer is done, either lactose, as JC suggests, or maltodextrine. the advantage to maltodextrine is it's flavorless, while lactose is slightly sweet.
Just brewed an Oatmeal Milk Stout and used both oats and lactose. Took quality control sample during gravity check after 5 days... very creamy with a slight sweetness. But that could be that the gravity is at 1.020. Once it gets to 1.016 it might lose the little seeetness.
Lactose for a sweeter stout,could try flaked barley which should add some body or oats.
Oats will be creamier...Flaked barley will be nice for a bigger body but slightly cleaner finish.
We're all assuming all-grain brewing.