| Marcellus |
12-07-2017 09:59 AM |
Quote:
Originally Posted by phisherman
(Post 13266789)
Negative, ghost rider. Body or heaviness in beer is derived from its final gravity and final gravity doesn't have any specific link to whether you use light or dark malt (which determines how light or how dark the beer is). The amount of residual sugar in a beer has zero to do with the malt bill and more to do with what yeast is used, what the initial gravity was and how much sugar the yeast was able to ferment out.
Oats or nitro are used to soften the mouthfeel of a beer, not to make it thicker.
I'm not trying to be particularly argumentative, as "heaviness" in beer is totally subjective, but after explaining this a lot to people, I almost have my response memorized.
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You are only partially correct. I'm fairly knowledgeable on this topic. I brew 150+ gallons of beer a year and have been brewing for 5+ years using all grain techniques. Frankly I make some pretty fantastic beers. :D
The amount of residual sugar (final gravity) has to do with yeast and a whole lot to do with what temperature you mash the grains at and whether you are using very much umalted grain.
Higher mash temps create more unfermentable sugars and vice versa. If you want to add body to beer you mash it at a higher temp (154F+) and ferment it a little cooler depending on yeast. For example you can use S-05 yeast to make a Stout or an IPA, its appropriate for both styles of beer. The grain bill and the mash temp will completely change the attenuation of the beer. (How much sugar is converted). You can make a super light IPA or a fairly heavy stout using the same yeast and its all dependent on the grains and mash temp.
Quote:
A high temperature conversion of 155-158 F (68.5-70 C) will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156 F / 67.69 C) will result in medium bodied beers.Oct 5, 2011
https://www.google.com/search?rlz=1C....0.9BCrElRnY9I
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A lot of times dextrin is added to Stouts to add unfermentable sugars that are low on sweetness and add body as well. Its an easy way to do it.
My original POINT is that MOST dark beers are designed to have more body per the style. Yes you can make a black lager with light body but how many black lagers are there? Sure they exist but that's the exception.
And sorry dude you are 100% wrong on oats and body, oats absolutely add body to beer. Unmalted grains typically produce less fermentable sugars as well. Oats are commonly used in session IPA's (I hate that term) to add body to them due to the super light grain bill used to create the lower ABV. If you simply mashed super high in temp they would be too sweet and wouldn't be bitter enough for an IPA.
Quote:
Typically, oatmeal stouts do not specifically taste of oats. However, the oats impart the well-known smoothness because of their high content of proteins, lipids (includes fats and waxes), and gums. The gums increase the viscosity and body of the beer. The oatmeal is an unmalted grain, as is the roasted barley.
https://www.google.com/search?q=usin...hrome&ie=UTF-8
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You can create any color of beer with any type of body to it you want, I am not disputing that, that doesn't mean that it fits the rule of thumb.
Frankly it sounds like your response to people on this hasn't been all that accurate. 95% of the time a dark beer is going to have more body (mouth feel) to it. You seem obsessed with pushing the exception to it.
The real misunderstanding is that darker beers are stronger in ABV than lighter beers which as you know is not close to being true. |
