Body - Revision history

BrewWiki: /* See Also */

2008-03-02T23:33:49Z

BrewWiki at 03:42, 23 July 2006

2006-07-23T03:42:36Z

← Older revision		Revision as of 03:42, 23 July 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body is a desirable characteristic for many popular beers styles, and enhancing the body of the beer also improves the [[Head Retention]] of the brew. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.		The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body is a desirable characteristic for many popular beers styles, and enhancing the body of the beer also improves the [[Head Retention\|head retention]] of the brew. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.

	==Methods for Increasing Body==		==Methods for Increasing Body==

BrewWiki at 03:42, 23 July 2006

2006-07-23T03:42:18Z

← Older revision		Revision as of 03:42, 23 July 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body is a desirable characteristic for many popular beers styles. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.		The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body is a desirable characteristic for many popular beers styles, and enhancing the body of the beer also improves the [[Head Retention]] of the brew. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.

	==Methods for Increasing Body==		==Methods for Increasing Body==

BrewWiki: /* Methods for Increasing Body */

2006-07-23T02:47:06Z

Methods for Increasing Body

← Older revision		Revision as of 02:47, 23 July 2006
Line 4:		Line 4:
	==Methods for Increasing Body==		==Methods for Increasing Body==
	* Adding carmelized sugars (caramel, roasted, malto-dextrin and dextrine malts)		* Adding carmelized sugars (caramel, roasted, malto-dextrin and dextrine malts)
	* Adding proteins such as oatmeal, unmalted grains, flaked barley		* Adding proteins from ingredients such as oatmeal, unmalted grains, flaked barley
	* ~~Body enhancing additions (malto-dextrine powder)~~		* Increasing mash temperature during sugar conversion

	===Carmelized and Roasted Malts===		===Carmelized and Roasted Malts===

BrewWiki at 02:45, 23 July 2006

2006-07-23T02:45:43Z

← Older revision		Revision as of 02:45, 23 July 2006
Line 1:		Line 1:
	The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body can be ~~increased~~ by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.		__NOTOC__
			The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body is a desirable characteristic for many popular beers styles. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.

	==Methods for Increasing Body==		==Methods for Increasing Body==

BrewWiki: Added enhancing body article

2006-07-23T02:44:49Z

Added enhancing body article

New page

The term '''Body''' of a beer refers to the weight and mouthfeel of a brew. Higher body is achieved by raising the final gravity of a beer without producing an incomplete fermentation. Body can be increased by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew.

==Methods for Increasing Body==
* Adding carmelized sugars (caramel, roasted, malto-dextrin and dextrine malts)
* Adding proteins such as oatmeal, unmalted grains, flaked barley
* Body enhancing additions (malto-dextrine powder)

===Carmelized and Roasted Malts===
Malts that have been carmelized like caramel or crystal malts have long chains of sugars that are called dextrins. Even lighter caramel malts such as Carapils have dextrins in them. Malto-dextrin powder also enhances the amount of dextrin. Dextrin sugars are carbohydrates that are almost tasteless, do not ferment well, and subsequently remain in the finished beer enhancing the mouthfeel and perceived body to the brew. Roasted, chocolate, and special malts have a high proportion of other unfermentable sugars, and similarly increase the finished body while adding sweetness, raising FG, and enhancing flavor.

===Body Enhancing Proteins===
Unmalted grains and many non-barley grains contain a large percentage of proteins. Examples include Wheat, Oatmeal, Flaked Barley, unmalted barley and undermodified malts. Proteins do not ferment well and can have a profound effect on enhancing mouthfeel. Unfortunately proteins also reduce clarity of the finished beer, so large amounts of protein enhancing ingredients are best used in darker beers (Oatmeal Stout) or beers that are characteristically cloudy (many wheat beers).

===Mashing Temperature===
A final method for enhacing beer body is to increase the temperature when [[mashing]]. A higher temperature during the saccrification step (convert at around 158F) will reduce the effect of the beta amylase enzyme leaving larger sugar chains in the beer. This will enhance the amount of unfermentable sugars and increase the body of the beer again resulting in a higher final gravity.

==See Also==
* [[Technical]]
* [[Mashing]]
* [[Malt]]

[[Category:Technical]]
[[Category:Glossary]]

← Older revision		Revision as of 23:33, 2 March 2008
Line 20:		Line 20:
	* [[Mashing]]		* [[Mashing]]
	* [[Malt]]		* [[Malt]]

			==External Links==
			* [http://www.beersmith.com/blog/2008/02/27/making-full-body-beer-at-home/ Making Full Bodied Beer at Home]

	[[Category:Technical]]		[[Category:Technical]]
	[[Category:Glossary]]		[[Category:Glossary]]