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Old 10-30-2011, 09:49 PM   #1
taa800
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Jun 2010
, Wisconsin
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I've just started doing BIAB recipes and have 3 under my belt now. All 3 of my beers seem to need more "flavor" to them. They seem very light bodied and not very flavorful, like my extract beers were. Based on Beersmith, I've been doing ok with efficiency. It was around 70% for the first 2 batches and 80% for the third.
Any thoughts on what I could do to make these beers have more body and flavor?

Thanks
Todd

 
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Old 10-30-2011, 09:50 PM   #2
Kaz
 
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May 2010
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A recipe would help...
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Old 10-30-2011, 10:04 PM   #3
Junkster
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Yeah, what Kaz said. Are these your first AG brews since the extract days?

 
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Old 10-30-2011, 10:10 PM   #4
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You may be mashing to low.

Check your mash temps, 155 - 160 should give you a fuller beer.
148- 152 will have high ABV, but be thinner.
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Old 10-30-2011, 10:53 PM   #5
taa800
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Jun 2010
, Wisconsin
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Here are the recipes I used. I do 2.5 gallon batches. My mash temperature is usually around 150 - 153 F.

Nut Brown Ale
Amt Name
8.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
4.0 oz Barley, Flaked (1.7 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Saaz [3.30 %] - Boil 15.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12
0.25 oz Northern Brewer [8.00 %] - Boil 45.0 min
3 lbs Pale Malt (2 Row) US (2.0 SRM)

Farmhouse Ale
Amt Name
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs White Wheat Malt (2.4 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Corn, Flaked (1.3 SRM)
1.00 oz Saaz [3.00 %] - Boil 1.0 min
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [125.00]
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 oz Brewer's Gold [9.40 %] - Boil 45.0 min
1.00 tsp Irish Moss (Boil 60.0 mins)

Pumpkin Porter
Amt Name
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
0.75 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Fuggles [4.00 %] - Boil 10.0 min
0.50 oz Goldings, East Kent [4.50 %] - Boil 60.0
0.25 tsp Cloves (Boil 5.0 mins)
0.25 tsp Ginger (Boil 5.0 mins)
0.50 tsp Cinnamon (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
4.00 lb Pumpkin (Mash 60.0 mins)
3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)

 
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Old 10-31-2011, 12:50 AM   #6
RM-MN
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How long did you leave then in bottles to mature? Darker beers need more time and if given that time will feel "fuller".

 
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Old 10-31-2011, 11:27 AM   #7
taa800
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The porter has only been in for a couple of weeks. I know that's early, but the other 2 beers have been bottled for a few months.

 
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Old 10-31-2011, 05:33 PM   #8
soup67
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Sep 2010
, SC
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What jma99 said-- next time try mashing a little warmer.

 
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Old 10-31-2011, 06:26 PM   #9
dpittard
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Oct 2009
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I also suggest a higher mash temp. Might want to try one of those recipes again, don't change anything, and mash higher. Save a bottle from the original batch and compare the two.

 
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Old 10-31-2011, 08:12 PM   #10
Yooper
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Quote:
Originally Posted by taa800 View Post
Here are the recipes I used. I do 2.5 gallon batches. My mash temperature is usually around 150 - 153 F.

Nut Brown Ale
Amt Name
8.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
4.0 oz Barley, Flaked (1.7 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Saaz [3.30 %] - Boil 15.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12
0.25 oz Northern Brewer [8.00 %] - Boil 45.0 min
3 lbs Pale Malt (2 Row) US (2.0 SRM)

Farmhouse Ale
Amt Name
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs White Wheat Malt (2.4 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Corn, Flaked (1.3 SRM)
1.00 oz Saaz [3.00 %] - Boil 1.0 min
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [125.00]
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 oz Brewer's Gold [9.40 %] - Boil 45.0 min
1.00 tsp Irish Moss (Boil 60.0 mins)

Pumpkin Porter
Amt Name
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
0.75 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Fuggles [4.00 %] - Boil 10.0 min
0.50 oz Goldings, East Kent [4.50 %] - Boil 60.0
0.25 tsp Cloves (Boil 5.0 mins)
0.25 tsp Ginger (Boil 5.0 mins)
0.50 tsp Cinnamon (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
4.00 lb Pumpkin (Mash 60.0 mins)
3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
"Around 150-153" isn't a very good guess, unfortunately. You need an accurate thermometer, to within about .5 degrees. It's crucial to get the right temperature, so a quality thermometer isn't an optional piece of equipment. If you need more body, mashing at 156 will make a huge difference. I'm not well-versed in BIAB though, and understand that a thinner mash is used. I'm not sure of the effects of the thinner mash on body, but my understanding from my traditional mashing schedule is that a thinner mash can also cause a thinner bodied beer. Since I don't BIAB, I'm not sure how to go about fixing that, but the higher temp mash will help.
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