Originally Posted by scottvin
Here is an example of a recent brew. When I say thin, I mean watery - not exactly sure that is the same thing.
Yoopers Pale Ale
Starting Water: 8.5 gallons in boil kettle
OG: 1.053 @ 5.1 gallons in fermenter - with about a half gallon left in bk
FG: 1.014 @ 4.75 gallons to keg
That's not a "thin" recipe. If you're getting a lack of body, or a watery beer, I suspect that the mash temps are dropping or the thermometer is out of calibration. If your technique is sound, the beer should finish with a medium body and mouthfeel. I wonder about the mash temperatures and holding the temperature and if there is a mashout or a quick rise to boiling temperatures. If not, the enzymes could get working on the brew and the result could be a thinner beer.