I made recently a IIPA of sorts, not guideline but a semi homemade recipe
that I took another recipe and modified. The recipe is as follows for a 5 gallon batch:
5 Lbs Amber DME
3 Lbs Light DME
3/4 Lbs corn sugar
1 Lb Crystal malt 20L
1/2 Lb Munich
1/2 Lb Toasted Victory
Added a total of 1 Lb various hops, 4 Oz which were FWH and the rest were 30
minute or later additions for about 326 IBU. I used Pacman yeast starter. OG
was 1.085. Everything went great, fermented vigorously for about 5 days and
after 7 days I took a sample/reading. possible FG is 1.022 but am giving it
a few more days to make sure. The problem is I tasted the sample and
although it was quite tasty it seems really thin. I have made high gravity
beers before using 8-10 lbs DME and all of them tasted almost too thick even
though they ended at 1.018 or so. Is it possible that 3/4 LB corn sugar
would thin a beer like this out so much? I've heard it's possible to add
maltodextrin to add body to a beer but is it too late to add it now? If not
how much would be used in a 5 gallon batch and how do I go about adding it?
Do I boil it like I would my priming sugar or just add it to the beer.
Should I add it before I dry hop or right before bottling? Thanx for all
help in advance.
Gerard
