Malts that Improve Body and Mouthfeel

Malts that enhance body and mouthfeel in beer generally contain higher levels of unfermentable sugars (dextrins), proteins, and other compounds that contribute to a fuller, richer texture. These malts provide a creamier, more substantial feel on the palate, making the beer taste more rounded and satisfying. Here are some malts commonly used to increase body and mouthfeel in beer:

1. Carapils (Dextrin Malt):

• Purpose: Carapils, also known as dextrin malt, is designed to increase body and mouthfeel without adding significant color or flavor. It contains a high level of dextrins, which are unfermentable sugars that add viscosity and body to the beer.
• Usage: Commonly used at 1-5% of the grain bill in a wide variety of beer styles to enhance mouthfeel and improve head retention.

2. Crystal/Caramel Malts:

• Purpose: Crystal or caramel malts add sweetness, color, and a rich, malty flavor to beer. These malts have been kilned to develop caramelized sugars that add body and a smooth, full mouthfeel.
• Usage: Used in varying amounts depending on the color (measured in Lovibond or EBC), ranging from light (10-40L) to dark (60-120L). Lighter crystal malts are often used in pale ales and IPAs, while darker ones are used in porters, stouts, and amber ales.

3. Munich Malt:

• Purpose: Munich malt contributes a rich malt character and a fuller body, enhancing both the flavor and mouthfeel of the beer. It contains a higher level of non-fermentable sugars and proteins, which contribute to a rounder mouthfeel.
• Usage: Commonly used in lagers (such as Dunkels and Märzens), amber ales, and bocks, typically making up 10-50% of the grain bill, depending on the desired malt intensity.

4. Oats (Flaked or Malted):

• Purpose: Oats, especially flaked oats, are used to add a creamy, smooth mouthfeel and a thicker body to the beer. They are high in beta-glucans and proteins, which enhance viscosity.
• Usage: Frequently used in oatmeal stouts, New England IPAs (NEIPAs), and other beers where a soft, velvety mouthfeel is desired. Typically used at 5-20% of the grain bill.

5. Rye Malt:

• Purpose: Rye malt contributes a spicy flavor and enhances the body and mouthfeel of the beer due to its high beta-glucan and protein content. It adds a silky, smooth texture and a slight spiciness to the beer.
• Usage: Used in rye beers, IPAs, and other styles to add complexity and a fuller mouthfeel, typically at 5-20% of the grain bill.

6. Wheat Malt:

• Purpose: Wheat malt is high in proteins and adds a creamy mouthfeel and body to the beer. It also contributes to haze stability in beers like wheat beers and hazy IPAs.
• Usage: Commonly used in wheat beers (such as hefeweizens and Belgian wits) and also in small amounts (5-15%) in other beer styles to improve body and mouthfeel.

7. Melanoidin Malt:

• Purpose: Melanoidin malt adds a rich malt flavor, a fuller body, and enhances the mouthfeel of the beer. It contains complex sugars and proteins that contribute to a more robust, chewy texture.
• Usage: Used in darker beers such as bocks, amber ales, and lagers, typically at 2-10% of the grain bill.

8. Vienna Malt:

• Purpose: Vienna malt adds a toasty, biscuity flavor and a moderate increase in body and mouthfeel. It provides a balance between the lightness of pale malt and the richer malt character of Munich malt.
• Usage: Often used in Vienna lagers and amber ales, typically at 10-30% of the grain bill.

9. Flaked Barley:

• Purpose: Flaked barley adds body, mouthfeel, and creaminess to the beer. It also helps with head retention and provides a smooth, velvety texture.
• Usage: Commonly used in stouts and porters, typically at 5-10% of the grain bill.

10. Chocolate and Dark Malts:

• Purpose: While primarily known for adding color and roasted flavors, darker malts like chocolate malt can also add a richer body and enhance the mouthfeel in stouts, porters, and other dark beers.
• Usage: Used in small amounts (2-5%) to add depth and complexity to the body and flavor of the beer.

Tips for Enhancing Body and Mouthfeel:

• Mash Temperature: Higher mash temperatures (154-158°F or 68-70°C) result in more unfermentable sugars, which can increase body and mouthfeel.
• Yeast Selection: Some yeast strains produce more glycerol, a byproduct of fermentation that can enhance mouthfeel.
• Adjuncts: Ingredients like lactose (for milk stouts) or maltodextrin can be added to increase sweetness and body without fermentable sugars.

By selecting and combining these malts and techniques, you can significantly enhance the body and mouthfeel of your beer, tailoring it to your desired style and flavor profile.