Thin body on AG brews? Mash temp? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Thin body on AG brews? Mash temp?

Reply
 
Thread Tools
Old 01-09-2013, 03:27 PM   #1
ProfessorBrew
Recipes 
 
May 2012
Wheeling, WV
Posts: 85



I've been brewing AG for over 6 months now and it's going pretty well. Except that several of my beers have been very thin feeling. I've been mashing with BeerSmith's "medium body" profile, so a mash temp of 152. Do I need to mash higher? Stir the mash?
__________________
Tap #1: Dirty Blonde Ale, Tap #2: On Sale Pale Ale,
Tap #3: Audible IPA
Primaries: #1 Midnight Molasses Porter, #2 Kitchen Sink DIPA, #3 Hellish Hefe Hell
Secondaries: #1 Nocturnal Brown Ale, #2 Drunken Irishman Ale

 
Reply With Quote
Old 01-09-2013, 03:28 PM   #2
AnchorBock
Recipes 
 
Apr 2010
Minneapolis
Posts: 568
Liked 30 Times on 23 Posts


Are your beers over-attenuating?
__________________
Homebrewing blog: http://bagendbrewery.wordpress.com

Beer Engine Caskegerator - Hand pump/keg enclosure for Real Ale at home.

 
Reply With Quote
Old 01-09-2013, 03:37 PM   #3
peterj
 
peterj's Avatar
Recipes 
 
Sep 2012
Smyrna, GA
Posts: 1,638
Liked 309 Times on 210 Posts


Everybody's setup works differently. Maybe on some people's setup 152 is "medium body" but on yours for whatever reason it comes out light bodied. Maybe it's a bit cooler towards the outside or the bottom or something. You have to adjust your mash to your equipment and tastes. I would suggest raising the mash temp. Maybe on your mashtun 154 or 156 is "medium body". I would try 154, then increase it next time if it is still too thin.

 
Reply With Quote
Old 01-09-2013, 03:43 PM   #4
ProfessorBrew
Recipes 
 
May 2012
Wheeling, WV
Posts: 85


Peterj- that's exactly what I was thinking. Thanks for the input!
__________________
Tap #1: Dirty Blonde Ale, Tap #2: On Sale Pale Ale,
Tap #3: Audible IPA
Primaries: #1 Midnight Molasses Porter, #2 Kitchen Sink DIPA, #3 Hellish Hefe Hell
Secondaries: #1 Nocturnal Brown Ale, #2 Drunken Irishman Ale

 
Reply With Quote
Old 01-09-2013, 03:44 PM   #5
stoneBriar
Recipes 
 
Nov 2012
, TN
Posts: 113
Liked 17 Times on 13 Posts


Double check that your thermometer is accurate in the 145 to 165 range if you can. If not, at least check that it reads boiling water at the right temp. I use distilled water and then adjust the boiling point for my house and air pressure with this website.

 
Reply With Quote
Old 01-09-2013, 03:57 PM   #6
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


Recipes? Ingredients like wheat and oatmeal have higher protein levels and can improve the body of a beer. I personally like this approach to adding body. I personally find that when I mash higher, yes the beer are fuller bodied, but sometimes it comes across as a bit thick (to me). I have found that by messing with the protein levels in my beers that I can achieve the body I am looking for at a cooler mash temp, resulting in a beer that has plenty of body, yet doesn't taste heavy.

Choice of yeast can make a big difference too. An easy experiment is simply to brew as you have been, but pick a yeast with a low attenuation rate (like WLP002).

And of course mash temp has a big affect on body.

So that's three different things you can adjust to alter the body of your beer. You can do the proper scientific thing and try one variable at a time (my preference), or you can go ahead and mess with all three! Keep in mind though that each one lends a slightly different affect on the body.
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Old 01-09-2013, 04:10 PM   #7
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


Here is a detailed analysis of mash temperature affects on attenuation. It includes 3 sets of data including 2 carefully controlled sets and one real world set.
http://woodlandbrew.blogspot.com/201...e-effects.html

Mash temperature has the largest contribution compared to yeast selection, fermentation temperature and even recipe. (short of adding sucrose or lactose)
http://woodlandbrew.blogspot.com/201...stal-malt.html

Determining the compensation factor for your thermometer is crucial to dialing in your final gravity.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 01-09-2013, 04:18 PM   #8
RmikeVT
Recipes 
 
Apr 2012
Baltimore, MD
Posts: 870
Liked 141 Times on 121 Posts


I have the same issues. I have been brewing AG for about the same time frame as you and experience lower than desired FG. I'm typically getting < 1.010. On one brew I bumped my mash temp up 3* from what the recipe indicated and what do you know, 1.012. I get so nervous deviating from a recipe/beersmith when mashing, but every time I used the recommended temps I get over attenuation and I can tell in the final product. I have also read on this forum that flaked barley and/or carapils can add head retention and body to a brew.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash temp, times, body, ABV issues Progfan2010 General Beer Discussion 10 08-18-2012 05:59 PM
Thin mash with a high temp rest, what am i looking at here? jfrank85 All Grain & Partial Mash Brewing 2 02-13-2012 07:01 PM
Dextrin malts in lieu of Higher Mash temp for body GilaMinumBeer Recipes/Ingredients 4 11-12-2008 07:25 PM
Lower mash temp = more body???? bandt9299 All Grain & Partial Mash Brewing 10 07-02-2008 01:35 PM
Mash temp vs body Cos All Grain & Partial Mash Brewing 8 02-14-2008 03:42 AM


Forum Jump