When to add water additions for thick mouthfeel

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WonderOnesBrewing
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When to add water additions for thick mouthfeel

Post by WonderOnesBrewing » Wed Dec 05, 2018 7:30 pm

I have brewed tons of neipas but I feel that I have never nailed the thick mouthfeel of my favourite examples.

I have always added my water additions to the mash and to the sparge water. The water profile I aim for is generally:

Calcium Magnesium Sodium Chloride Sulfate Bicarbonate (HCO3 ppm)
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Alkalinity (CaCO3 ppm)
150 5 10 150 150 40

I’ve also changed chloride to 200ppm and sulfate 100ppm.

Has anyone achieved a thicker mouthfeel by adding the water additions to the boil rather than mash/sparge?

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PutnamBrew
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Re: When to add water additions for thick mouthfeel

Post by PutnamBrew » Thu Dec 06, 2018 1:45 pm

I've heard of people adding your sparge additions to the kettle instead.

I found this which looks to be a good read - http://scottjanish.com/chasing-mouthfeel-softness/

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