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givemaboot · 05-22-2008, 08:45 PM

I just tasted my first all-grain brew, it was a Bitter(ESB clone). I kegged it. The taste was amazing, but the body was VERY thin, and it had a poor mouth-feel. I realize bitters tend to be session beers and are less robust than many other English brews, but I was disappointed in the results of this brew. I have to admitt that there is probabally a learning curve with all grain brewing, so I cant rule out recipie errors. Any thoughts?? Jeff

Desert_Sky · 05-22-2008, 08:58 PM

what temp did you mash at?

givemaboot · 05-22-2008, 09:05 PM

I mashed @ 156 degrees. I think i am in way over my head!!!

**EdWort** · 05-22-2008, 09:08 PM

Let's see the recipe.

givemaboot · 05-22-2008, 09:24 PM

Here it is: 7 lbs 2-row pale ale malt
1 lb of crystal malt
1/2 lb of wheat malt
1 oz. black patent
1 oz kent goldings
1oz willamette
WLP 002(english ale)

1.3 quarts of water for every lb of grain
mash @ 156 for 60 min
sparge @ 180 until clear
Boil for 60 min with hops schedule
Pitch yeast @ 70 degrees
Primary 14 days @ 64 degrees
secondary 20 days @ 64 degrees
kegged/ forced carbinated

I have the brew log, do you need more info?
Thanks for the help!! Jeff

**bradsul** · 05-22-2008, 09:38 PM

Have you tested your thermometer to make sure it's accurate? With 1lbs of crystal and 0.5lbs of wheat I'm surprised you didn't get much body and mouthfeel. What were your OG/FG?

givemaboot · 05-22-2008, 09:47 PM

my stating OG was 1.038
finished was 1.047

does kegging an all grain beer differ from kegging an extract brew??? I have brewed 45-50 extract kits, and most were very good. Thanks for the input.
Jeff

**BierMuncher** · 05-22-2008, 10:08 PM

How long has the beer been in the keg and under carbonation?

I always find that freshly kegged beers are more "full" after a week or two on the gas.

Comparing the flavor of an all-grain to your extracts...you may be mistaking "clean" for "thin".

You maybe became accustomed to the extract bite, or "twang" and now that it's missing, you think it's a fault with your process/recipe.

givemaboot · 05-22-2008, 10:13 PM

Right on... I am going to brew another batch this weekend. I hope to get a better result. Would another style of beer be more "forgiving to an AG newbie?" Thanks Jeff

**BierMuncher** · 05-22-2008, 10:31 PM

Quote:

Originally Posted by givemaboot

Right on... I am going to brew another batch this weekend. I hope to get a better result. Would another style of beer be more "forgiving to an AG newbie?" Thanks Jeff

A Bitter is about as forgiving as they come.

Depending on your drinking preference, you could always do a Blonde, a Cream Ale or a simple APA.