John Smith's / Boddingtons

[bear09]

Hey all. Everyone has been mega helpful and fast to reply today... I just have one more...

How do you make a beer have that really smooth, sweet malty body the saem as beers like John Smiths extra smooth and boddingtons pub ale?

English style without a doubt... Whats the secret? Mashing at high temps? 68-70.... thick grist... ie low water to grain ratio.... special malts??

How can i get that smooth malty body?

 

[neonmeate]

nitrogen is the only way.

 

[Mr Bond]

Ifo on how its done in Cans here

 

[Trent]

if you are a kegger, you can get the nitrogen mix for your beers, but I think they require a different regulator.
Best of luck
Trent

 

[goatherder]

To get that sweet malty caramel toffee thing try plenty of English Crystal. Watch your mash temp when you do it though - you don't want it overly cloying.