low mash temp=over attenuated=watery beer

I brewed this a few weeks back:

16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 86.49 %
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 8.11 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.70 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.70 %


Mash 1 hr @ 150 (really low)

first wort hops
0.75 oz Simcoe [13.00 %] (60 min) (First Wort Hop) Hops 19.5 IBU

60 min 0.50 oz Cascade [5.50 %] (60 min) Hops
15 min 0.25 oz Simcoe [13.00 %] (15 min) Hops
15 min 0.50 oz Centennial [10.00 %] (15 min) Hops
10 min 0.50 tsp Irish Moss (Boil 10.0 min) Misc
7 min 0.50 oz Centennial [10.00 %] (7 min) Hops
7 min 0.50 oz Chinook [13.00 %] (7 min) Hops
2 min 0.50 oz Cascade [5.50 %] (2 min) Hops
2 min 0.50 oz Chinook [13.00 %] (2 min) Hops


OG 1.052, I was meaning to mash around 154 but alas that just didn't happen


finished out at 1.008, and the finish is thin and a bit watery, other that that is is actually a great beer.

I was curious, I keg 5 gal bottle the other 5, what do you think the effect of adding a bit (3oz/5 gal) of lactose at bottling/kegging time. I know that it is at least somewhat fermentable does anyone know what %? I know I would have to cut down on the dextrose but by how much?

thanks
-Ander

I had the same problem, except worse lately. I asked and didn't get much response. What about some malto dextrin?

Lactose will add sweetness (it is non-fermentable, or nearly so) and some creamhy mouthfeel. So beware if you want to avoid adding sweetness. Maltodextrin should help the mouthfeel sans the sweetness -- I'm sure searching the term would yield you some information on how much to use, but I can't imagine using more than 3-4 oz.