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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 1st all grain brew has watered down results
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Old 01-04-2012, 05:06 AM   #11
zenyl
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Originally Posted by daveooph131 View Post
I doubt it's the mash temp unless the thermometer is off. 152 is a fine mash temp for a pale ale any higher should cause a cloying pale ale IMO.
I thought 152 would be okay too. Can water chemistry cause this type of problem?
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Old 01-04-2012, 05:31 AM   #12
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I thought 152 would be okay too. Can water chemistry cause this type of problem?
being new to brewing and your own brewing process can cause this. i consider myself to be a new brewer, 1yr old, and my early beers had off flavors, fusel alcohols, watery, cloudy, no hop flavor, sour and what not to very good beer that i'm proud of today. we don't buy very much beer at the store anymore because we prefer our own beer.
in that yrs time i've gotten fermentation temperature control, an pure O2 delivery system, a much better quality brew sculpture, brewing software, a better understanding of my system and of brewing in general. my education continues and so will yours if you keep brewing.
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Old 01-04-2012, 08:47 AM   #13
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Did the grain sit for a while after you crushed it

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Old 01-04-2012, 11:46 AM   #14
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I'm not totally sure of the recipe. You didn't start adding hops till 20 out. O wonder if what you are calling watery malt base isn't more a lack of bitterness in the base taste. 30 ibu only added in the last 20 minutes would give you a thinner taste, I think.

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Old 01-04-2012, 01:58 PM   #15
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Originally Posted by tektonjp
I'm not totally sure of the recipe. You didn't start adding hops till 20 out. O wonder if what you are calling watery malt base isn't more a lack of bitterness in the base taste. 30 ibu only added in the last 20 minutes would give you a thinner taste, I think.
I questioned this as well however with alway hoping at 60 min myself I wasn't sure wait to expect omitting the buttering addition so I didn't say anything. But this should be considered maybe someone that has omitted the bittering addition can chime in.

Also because malt generally takes longer to develop fully maybe age will help the malt come forward more. This is an pale ale that should allow the hops to shine with a nice malt backbone but without a 60min hop addition maybe the lack of malt character is accentuated if that makes sense.

Also to the OP yes I think water could play a factor it has in my malt forward beers before.
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Old 01-04-2012, 01:59 PM   #16
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Always omit the buttering addition

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Old 01-04-2012, 03:27 PM   #17
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Always omit the buttering addition
Dang iPhone...my thumbs are to big to type on this thing.
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Old 01-04-2012, 04:46 PM   #18
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What type of water are you using?

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Old 01-04-2012, 06:24 PM   #19
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Did the grain sit for a while after you crushed it
my strike water is heating up when I crush - the grains may have been sitting for 10 minutes, tops
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Old 01-04-2012, 06:46 PM   #20
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I questioned this as well however with alway hoping at 60 min myself I wasn't sure wait to expect omitting the buttering addition so I didn't say anything. But this should be considered maybe someone that has omitted the bittering addition can chime in.

Also because malt generally takes longer to develop fully maybe age will help the malt come forward more. This is an pale ale that should allow the hops to shine with a nice malt backbone but without a 60min hop addition maybe the lack of malt character is accentuated if that makes sense.

Also to the OP yes I think water could play a factor it has in my malt forward beers before.
My past brews have included a 60 minute addition and don't suffer the same problem so I considered this as well. My intention was to brew a hoppy beer that wasn't overly bitter - apparently hopbursting can achieve this result. Someone else I spoke to suggested I should've had a 30 or 25 minute addition in there.

I have 4 bottles left at room temps, I'll see how they taste in a month or so - maybe they'll improve with age.
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