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Old 06-11-2009, 06:19 PM   #1
BeerGrills
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Default Watery Beer

I am a new all grain brewer. I have now brewed 5 all grain batches. Compared to the extract batches I have done my All-grain batches seem at first taste to be watery. There is some good beer flavor but the mouthfeel and maltiness I would expect is not present.

I assume this is a propblem in the cracking the grain or bad sparge technique.
Maybe some other issue I am unfamiliar with?

Has any had this issue and overcome it? Can you offer any suggestions?

Thanks in advance.

BeerGrills



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Old 06-11-2009, 06:21 PM   #2
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What does the recipe look like that your thinking tastes watery?



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Old 06-11-2009, 07:04 PM   #3
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Example # 2

10 Gallon Batch Ingredients:
• 14 pounds, Klages malt
• 1/2 pound, chocolate malt
• 1/2 pound, black patent malt
• 1 pound, 80 L. crystal malt
• 2 ounce, Willamette hops (3.8% alpha) (boil 60 minutes)
• 1.6 ounce, Perle hops (8.5% alpha) (boil 30 minutes)
• 1 teaspoon, Irish moss (boil 15 minutes)
• 1 ounce, Willamette hops (3.8% alpha) (dry hop)
• Wyeast English ale yeast
• 1.5 cup, corn sugar (priming)
Procedure:
Mash - 30 minutes at 145-150, 90 minutes at 155--160, sparge at 170).

Boil Total boil time was 1 ½ hours.
30 minutes to bring to rolling boil
Boil 1 hour.
Cool and pitch yeast.
After 6 days, rack to secondary and dry hop.
One week later, prime and bottle.
Specifics:
• O.G.: 1.040
• F.G.: 1.008

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Old 06-11-2009, 07:05 PM   #4
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Example # 1

Hop Juice Double IPA All-Grain Recipe
10 Gallon Recipe

29 lb Briess Pale Ale Malt
2.00 oz Columbus, 15.0% alpha acid (added to end of mash)
2.00 oz Chinook, 13.0% alpha acid (first wort hop)
2.00 oz Columbus, 15.0% alpha acid (first wort hop)
2.00 oz Centennial, 10.5% alpha acid (120 minutes)
4.00 oz Amarillo, 10.0% alpha acid 0 min.
2.00 oz Centennial, 10.5% alpha acid (Dry Hop Primary)
2.00 oz Columbus, 15.0% alpha acid (Dry Hop Primary)
4.00 oz Amarillo Gold, 10.0% alpha acid (Dry Hop Secondary)
White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast
O.G.: 1.077
IBUs: 100+
 1. Single infusion mash at 148-150 ° F.

 2. About 5 minutes before sparge add Columbus pellets to mash.
2.00 oz Columbus

 3. When kettle is about 1/3 full add first wort hops
a. 2.00 oz Chinook
b. 2.00 oz Columbus

 4. Add the rest at beginning of boil.
2.00 oz Centennial

 5. Add aroma hops after boil, during cooling in a hop sack.
4.00 oz Amarillo

 6. When wort temperature is below 75 o F, pitch yeast and aerate well.

 7. After primary fermentation is done, dry hop and let sit for at least 5 days.
a. 2.00 oz Centennial
b. 2.00 oz Columbus

 8. Rack to secondary and dry hop again for at least 5 days.
4.00 oz Amarillo Gold

 9. If you are kegging, prime with 1.1 cups of Briess Golden Light dry malt
extract or force carbonate.

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Last edited by BeerGrills; 06-11-2009 at 07:23 PM. Reason: Removed 2 lines of grain that totaled 29lbs.
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Old 06-11-2009, 07:15 PM   #5
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In example #1 I would think 58 pounds of malt should not yield anything resembling watery on a 10gallon batch


From what I have seen most extract contains carapils which is used for mouthfeel. I think adjuncts like the flaked barley etc are supposed to also add to that mouthfeel.

I am not a pro, just remember reading about it for what it's worth.

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Old 06-11-2009, 07:25 PM   #6
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It was 29 lbs of grain (the 2 previous rows added together) and I would agree that even 29Lbs of grain should not yield a watery brew.

Both of these beers had good taste but just felt watery as the first noticable trait.

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Old 06-11-2009, 07:38 PM   #7
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Example #2 has a relatively low SG, but pretty close to 75% efficiency based on my quick calcs. Was that supposed to be a porter? I would definitely add some carapils for mouthfeel and up the pale malt by 2-3 lbs to get the SG up a little more.

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Old 06-11-2009, 07:49 PM   #8
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Example 2 was actually a Brown ale. The OG/SG were right on target from the original recipe. It came out pretty good except for the "watery" mouth feel.

Is carapils a commonly used item for home brewers or is it "cheating"?

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Old 06-11-2009, 07:51 PM   #9
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Seems pretty common on this board.
Side note, is the taste ok? Infection can leave a beer "watery".

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Old 06-11-2009, 07:56 PM   #10
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Taste is fine - it is a mouthfeel thing. A friend said to me - "why does all of your beers seem to hit you with a wtery taste as the first thing you notice?" I knew exactly what he meant when he asked it.



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