michaelpeach76
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- Sep 4, 2011
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Here's my recipe:
9 lbs two row pale malt
12 oz. Crystal Malt 60l
8 oz. Biscuit Malt
4 oz. Roasted Barley
1oz. Centinnial Hops 9-11 alpha% (boil 60 mins)
1/2 oz. Centinnial Hops (boil 20 mins)
1/2 oz. Centinnial Hops (boil 5 mins)
1oz. Centinnial Hops (Dry Hop 1 week)
Flavor itself turned out decent, the color good, and the aroma is really good.
The problem is the body is kinda watery. What are some possible culprits for this. The only thing I can think of would be maybe my strike water wasn't hot enough... for some reason once it hit my mash tun and the grain went in I couldn't get the mash above 149 degrees. I've read that mashing between 148 and 158 is sufficient, but could this for any reason be the culprit in creating watery beer? If not what are some other possibilities?
9 lbs two row pale malt
12 oz. Crystal Malt 60l
8 oz. Biscuit Malt
4 oz. Roasted Barley
1oz. Centinnial Hops 9-11 alpha% (boil 60 mins)
1/2 oz. Centinnial Hops (boil 20 mins)
1/2 oz. Centinnial Hops (boil 5 mins)
1oz. Centinnial Hops (Dry Hop 1 week)
Flavor itself turned out decent, the color good, and the aroma is really good.
The problem is the body is kinda watery. What are some possible culprits for this. The only thing I can think of would be maybe my strike water wasn't hot enough... for some reason once it hit my mash tun and the grain went in I couldn't get the mash above 149 degrees. I've read that mashing between 148 and 158 is sufficient, but could this for any reason be the culprit in creating watery beer? If not what are some other possibilities?