how do I brew a lowish strength beer with body/mouthfeel?

[Wekslap]

Beer goes to my head easily these days, so what would be best way to achieve the above?

Ideally I would like my beers to be 3.5 to 3.8 finished abv.

I don't like my beers to taste thin. I prefer a malty beer with a bit of body or volume to the taste.

Would it best maybe to add all DME to the kit for instance, or say 67/33 or 75/25 DME/dextrose?

[cellone]

Swop a third of the additional fermentables for maltodextrine and brew long, 25l.

[AnthonyUK]

You could also try a lowish attenuating yeast such as Windsor but it could leave the beer a little sweeter if it attenuates too low.

[Wekslap]

Sorry C. What is maltodextrine exactly? Is it like a mix of DME and dextrose? Do I ask for it under that name in my lhbs?

[cellone]

Sorry C. What is maltodextrine exactly? Is it like a mix of DME and dextrose? Do I ask for it under that name in my lhbs?

Science:-

It's some sort of part sugar that doesn't ferment out or add a lot of sweetness. A % of BKE is MD =sums.

It is available at HBS and called that.

PM me your address and I will send some non-descript white powder to you.

[Wekslap]

[cellone]

Would be a labour intensive and unhygienic method of adding it but I have seen this before so must be popular.

[jimpy0]

Allegedly, i believe you can boil existing beer to drive some or all the alcohol off - sure i heard or read about it somewhere, with little detriment to flavour dependent on beer used.

[WalesAles]

When this is snorted up your nose, do you then just snort it back into the FV as if you were using a Syphon Tube?
Or would you not know what an FV was at this time of night?

WA

[mabrungard]

Um, it sounds like you need to take a page out of the Guinness playbook. I'm hoping that all realize that their dry stout is actually a lite beer with a alcohol content of less than 4 percent. They achieve their huge mouthfeel with a good dose of beta-glucans from the raw barley. You can do the same.

Forget about trying to seriously underattenuating the beer with poor yeast performance or adding unfermentable sugars or dextrins. A little bit of flaked barley or flaked wheat can add a huge amount of mouthfeel, body, and head to your beer. I caution against using flaked barley in any beer without a lot of roasted malts since the barley flavor is strong and may not be appealing. I do find that flaked wheat has a much less objectionable flavor and can find service in paler beers. All it takes is a percent or so of the grist to add a lot of the mouthfeel you are looking for.

[Wekslap]

Thanks all. Few things to think about and try. Maltodextrin sounds like a simple one to start with.