Beer needs more flavor

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taa800

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I've just started doing BIAB recipes and have 3 under my belt now. All 3 of my beers seem to need more "flavor" to them. They seem very light bodied and not very flavorful, like my extract beers were. Based on Beersmith, I've been doing ok with efficiency. It was around 70% for the first 2 batches and 80% for the third.
Any thoughts on what I could do to make these beers have more body and flavor?

Thanks
Todd
 
You may be mashing to low.

Check your mash temps, 155 - 160 should give you a fuller beer.
148- 152 will have high ABV, but be thinner.
 
Here are the recipes I used. I do 2.5 gallon batches. My mash temperature is usually around 150 - 153 F.

Nut Brown Ale
Amt Name
8.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
4.0 oz Barley, Flaked (1.7 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Saaz [3.30 %] - Boil 15.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12
0.25 oz Northern Brewer [8.00 %] - Boil 45.0 min
3 lbs Pale Malt (2 Row) US (2.0 SRM)

Farmhouse Ale
Amt Name
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs White Wheat Malt (2.4 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Corn, Flaked (1.3 SRM)
1.00 oz Saaz [3.00 %] - Boil 1.0 min
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [125.00]
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 oz Brewer's Gold [9.40 %] - Boil 45.0 min
1.00 tsp Irish Moss (Boil 60.0 mins)

Pumpkin Porter
Amt Name
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
0.75 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Fuggles [4.00 %] - Boil 10.0 min
0.50 oz Goldings, East Kent [4.50 %] - Boil 60.0
0.25 tsp Cloves (Boil 5.0 mins)
0.25 tsp Ginger (Boil 5.0 mins)
0.50 tsp Cinnamon (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
4.00 lb Pumpkin (Mash 60.0 mins)
3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
 
How long did you leave then in bottles to mature? Darker beers need more time and if given that time will feel "fuller".
 
The porter has only been in for a couple of weeks. I know that's early, but the other 2 beers have been bottled for a few months.
 
I also suggest a higher mash temp. Might want to try one of those recipes again, don't change anything, and mash higher. Save a bottle from the original batch and compare the two.
 
taa800 said:
Here are the recipes I used. I do 2.5 gallon batches. My mash temperature is usually around 150 - 153 F.

Nut Brown Ale
Amt Name
8.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
4.0 oz Barley, Flaked (1.7 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Saaz [3.30 %] - Boil 15.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12
0.25 oz Northern Brewer [8.00 %] - Boil 45.0 min
3 lbs Pale Malt (2 Row) US (2.0 SRM)

Farmhouse Ale
Amt Name
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs White Wheat Malt (2.4 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Corn, Flaked (1.3 SRM)
1.00 oz Saaz [3.00 %] - Boil 1.0 min
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [125.00]
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 oz Brewer's Gold [9.40 %] - Boil 45.0 min
1.00 tsp Irish Moss (Boil 60.0 mins)

Pumpkin Porter
Amt Name
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
0.75 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Fuggles [4.00 %] - Boil 10.0 min
0.50 oz Goldings, East Kent [4.50 %] - Boil 60.0
0.25 tsp Cloves (Boil 5.0 mins)
0.25 tsp Ginger (Boil 5.0 mins)
0.50 tsp Cinnamon (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
4.00 lb Pumpkin (Mash 60.0 mins)
3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
Click to expand...

"Around 150-153" isn't a very good guess, unfortunately. You need an accurate thermometer, to within about .5 degrees. It's crucial to get the right temperature, so a quality thermometer isn't an optional piece of equipment. If you need more body, mashing at 156 will make a huge difference. I'm not well-versed in BIAB though, and understand that a thinner mash is used. I'm not sure of the effects of the thinner mash on body, but my understanding from my traditional mashing schedule is that a thinner mash can also cause a thinner bodied beer. Since I don't BIAB, I'm not sure how to go about fixing that, but the higher temp mash will help.
 
I remember my first couple of batches. Turned out horribly. Found out I was using a thermometer that was measuring 10 degrees too high! Bad news bears, definitely get on it with the right temp :)
 
Also you may want to check the calibration on your thermometer. Mine reads 4 degrees too low. Drop it in some ice water (mostly ice) and let it sit for 5 minutes. Then boil some water and see what it tops out at. Remember to correct your boiling temp for your elevation.
 
Along with bumping your mash temps you could try to add some/more crystal 20-30 or possibly replace some pale with more munich or vienna?

Just a thought!
 
Thanks for all the suggestions.

When I said I mashed at 150 - 153, it was because my temperature would fluctuate a bit throughout the mash. I keep my thermometer in the mash and the kettle is wrapped in towels. When I go to stir the mash, it may read one temp, but when I'm done, it reads a slightly different temp. My thermometer reades 211.8 when boiling, so I know that is accurate. Should I really expect a constant temperature through a 60 minute mash when I stir every 20 minutes?
 

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