Brown Ale

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NickN

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I recently brewed my first Brown Ale. I don't have the exact recipe on me but i can get it later. I bumped up the LME from the 6 lbs called out for in the recipe to 7.5 lbs. Other than that I followed the recipe that I had(Kent Goldings/Cascade Hops).

Anyway, I kegged last night and had myself a test tube of it. It was good but not heavy like you would expect from a typical Brown Ale(Moose Drool). It kind of felt watered down. So what can I do to improve the next batch?

Thanks! I can post the exact recipe later if it will help.
 
I recently brewed my first Brown Ale. I don't have the exact recipe on me but i can get it later. I bumped up the LME from the 6 lbs called out for in the recipe to 7.5 lbs. Other than that I followed the recipe that I had(Kent Goldings/Cascade Hops).

Anyway, I kegged last night and had myself a test tube of it. It was good but not heavy like you would expect from a typical Brown Ale(Moose Drool). It kind of felt watered down. So what can I do to improve the next batch?

Thanks! I can post the exact recipe later if it will help.

Carbonation is vital for mouthfeel; samples of flat beer typically seem watery. Get it carbed, then try it and see what you think.
 
You kegged last night - so the beer is probably green and undercarbed. Carbonation changes both the mouthfeel and the perception of flavors.
 
While I am still messing with simple brews, I read many recipes that say 8oz (5gal batch) of maltodextrine can really improve mouth feel.
 
While I am still messing with simple brews, I read many recipes that say 8oz (5gal batch) of maltodextrine can really improve mouth feel.

I use about 4 ounces in a 5-6 gallon batch... Works for me in most of my ales.

bosco
 
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