Secrets for a CREAMY beer

[kabbo]

Hello folks,

I've been brewing about 10 all-grain batches so far, and I'm still seeking the secrets for a creamy beer, as long as bottled beer goes...

I'm planning on a Irish Cream Ale recipe,
english pale ale
munich 10L
munich 20l
caramel 40
cara-pils
caramunich

I will fine-tune the mash for a thick extraction, higher temps, lower water/grain ratio.

Is there any additives I could safely use to help body (bold, thick texture), foam and head retention ? I've heard a little about malto-dextrin, kreamyx, lactose...

Anybody has some guidelines and details on those adjuncts usage ?

Thanks a lot,

Kabbo

[jctull]

I have to admit, I have no idea what an Irish cream ale is. Are you thinking of an Irish Red?

[slothrob]

The Crystal Malts you're using (the 3 Cara's) will all add unfermentables, as well as mashing at a temperature toward the high end (152-158

[warthog]

add a little bit of oats.

[kabbo]

Thanks guys, I,ll let you know