I recently brewed an extract clone of Dogfishhead's Raison D'etre for some friends who say it's their favorite kind of beer. They told me that the flavor was exactly right, but that it lacked the "body" of the original.
So, question: is this likely an extract thing? Will I either have to live with it, or else man-up and go all-grain? Or is there some intermediate fix?
For reference, here are my fermentables, for a three-gallon boil in a five-gallon batch:
8 lbs light dry malt extract
4 oz. 4-50 L crystal malt
8 oz light chocolate malt
8 oz demerara
6 oz pureed raisins
Thanks in advance.
There's nothing so lonesome, morbid or drear
Than to stand at the bar in a pub with no beer.
- Australian folk song