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Old 02-03-2009, 08:55 PM   #1
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Just made my second all grain, and it seems a bit watery? I forgot to take an OG reading off the start so efficiency may be a concern though I dont think so, I got 75% on my first batch.

The only other thing I can think of is that I used 2 row instead of pale malt this time. Would that be a critical diffrence?

Recipe:

8.5# 2 Row
2# Vienne
0.5# Crystal 45
0.5# Crystal 75

 
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Old 02-03-2009, 08:57 PM   #2
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Most importantly, did you use a thermometer in the mash?

What was teh temp?

 
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Old 02-03-2009, 09:01 PM   #3
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Carbonation can play a big role in the mouthfeel. Is it carbonated all the way?
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Old 02-03-2009, 09:04 PM   #4
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Quote:
Originally Posted by Brewsmith View Post
Carbonation can play a big role in the mouthfeel. Is it carbonated all the way?
No, Not at all. I just racked to secondary today, dry hopping on an oz of cascade. It tastes great but no mouthfeel, maybe thats it.

As for the temp question, I hit my temps right on, 155 for mash and 175 for sparge

 
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Old 02-04-2009, 06:19 AM   #5
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In that case ask again in 6 weeks (2 in secondary, 4 in bottle) when the question is legitimite. Your beer is not supposed to be right at this point. Otherwise there would be no reason to wait.

It is like asking why your bread tastes doughy while the dough is still rising.
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Old 02-04-2009, 09:56 AM   #6
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Quote:
Originally Posted by BrewTaster View Post
No, Not at all. I just racked to secondary today, dry hopping on an oz of cascade. It tastes great but no mouthfeel, maybe thats it.
Well there's your problem right there. Young, warm flat beer always tastes thin and watery, it's not because it's an allgrain batch. Once it's aged some and carbonated it'll be better.

FYI, pale malt and 2 row are the same thing.
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Old 02-04-2009, 03:29 PM   #7
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I thought pale malt was a slight bit more converted? Either way, thanks for the reassurances guys!

 
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Old 02-04-2009, 03:53 PM   #8
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Quote:
Originally Posted by BrewTaster View Post
155 for mash and 175 for sparge
Is 175f the temp of the water you used to sparge with, or the temp of the grains during sparging?

 
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Old 02-04-2009, 03:57 PM   #9
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Quote:
Originally Posted by EvilTOJ View Post
FYI, pale malt and 2 row are the same thing.
Quote:
Originally Posted by BrewTaster View Post
I thought pale malt was a slight bit more converted.
Actually, pale malt has many sub categories. It can be two row, six row, Belgian, British . . . . .

They can all pale malts depending on color.

 
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Old 02-04-2009, 06:19 PM   #10
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Quote:
Originally Posted by wildwest450 View Post
Is 175f the temp of the water you used to sparge with, or the temp of the grains during sparging?
Temp of Sparge Water when i put it in. I never monitor sparge temp after i put water in. I do monitor Mash water after initial strike and at my first stir just to make certain its ok.


 
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