Re: Soft mouthfeel
Here's what I did to brew up one of the best beers I have done ever.
Make a 1,5 liter starter from 500 grammes malt. I used 1 drop of olive oil in the starter. About 3 grammes of Hallertauer 9.5%AA boiled for 1 hours.
Add a smacked and swollen Wyeast 1214 propagator pack and begin fermentation/propagation in a 5 liter flask.
2 days later
Mash the following for 60 minutes at 63C, raised to 75C 30 minutes in the oven
2½ liter pr kilogrammes malt
Pilsner Malt 3 EBC 5000 grammes
Cara Red 40 EBC 250 grammes
Cara Crystal 120 EBC 800 grammes
Special B 230 EBC 200 grammes
Black Malt 1200 EBC 25 grammes
Sparge slowly and begin boil. After hotbreak add
Saaz 3.2% alpha 100 grammes 60 minutes
Hersbrucker 3.8% alpha 30 grammes 30 minutes
10 minutes before flameout add 6 grammes crushed coriander, 1/4 tsp ground cardamom, ½ tsp ground cumin
Cool down, pour into fermenter and aerate. Mix in starter and aerate.
Ferment at 18C, slowly raise to 24C during 5 days.
When the fermentation is at it's highest (1-2 days) add
White caramelized sugar(40 ebc) 850 grammes
Dark Brown Sugar (dansukker) 500 grammes
2 days later add
White caramelized sugar(40 ebc) 350 grammes
Didn't do secondary. Racked to bottling bucket at 2 weeks and added 270 grammes of moscuvado sugar for carbonation.
Store it in a warm room for 3-4 weeks and store it for 9 months.
Had a problem with my temps during bottle fermentation. The temps were at 45C for about 1 day. I cooled down and waited. They all carbed up fine.
The sugar additions are diluted in water and cooled before added to the fermenting wort/beer. The additions will help attenuate the beer. My beer (26 liters all together) fermented down to 1.007, IBU=25, EBC=42.
All I can tell you is that the beer is very delicious. Good luck