Makeing my porter creamier

Discussion in 'General Brewing Discussions' started by Ken DuBane, Sep 15, 2017.

  1. Ken DuBane

    Ken DuBane New Member

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    Probably a dump question but what will give my chocolate porter a creamy flavor component.
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    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
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    if you can post a recipe, we can better troubleshoot
     
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  4. Nosybear

    Nosybear Well-Known Member

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    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.
     
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  5. Mase

    Mase Well-Known Member

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    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.
     
  6. chub1

    chub1 Active Member

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    Lactose for a sweeter stout,could try flaked barley which should add some body or oats.
     
  7. J A

    J A Well-Known Member

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    Oats will be creamier...Flaked barley will be nice for a bigger body but slightly cleaner finish.
    We're all assuming all-grain brewing.
     
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