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Old 04-14-2008, 01:29 AM   #1
gregblatz
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Nov 2007
kettering oh, Ohio
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Hi All,
I have made my second All-Grain and all seems well.
  • 11 lb Pilsen Malt
  • 1oz traditional german hops (60min)
  • 1oz hallertauer hops (15min)
  • Wyeast Belgian Saison
  • 1052 og

10 days in the primary at this point(1012) and it is really good except it lacks body or maybe some sweetness would balance it out.

I am curious if anyone has any ideas. I was thinking about adding a little honey as it is still fermenting a bit.

Any ideas?

 
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Old 04-14-2008, 01:30 AM   #2
enderwig
 
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Honey will completely ferment out and leave you with less body.

And for what its worth, it's usually backwards for me, body lacks beer!
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Old 04-14-2008, 01:34 AM   #3
mrk305
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Honey will take a few weeks to ferment. If you wanted to add honey you probably should have added it to the primary. It will jack up your abv, but will not add much to body or flavor or sweetness. If it was my beer, I would leave it as is. It is not finished yet and you are tasting green beer. It will taste different after it is finished and carbonated.

 
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Old 04-14-2008, 01:52 AM   #4
mew
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Nov 2006
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I would Primary/secondary for three weeks, bottle for three weeks, then take a taste. You really have very idea how this beer will taste in a few weeks, so I'd let it be.

 
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Old 04-14-2008, 01:54 AM   #5
Liquidicem
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What temp did you mash at?
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Old 04-14-2008, 01:55 AM   #6
gregblatz
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Nov 2007
kettering oh, Ohio
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Sounds good, thanks guys!

 
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Old 04-14-2008, 01:56 AM   #7
gregblatz
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Nov 2007
kettering oh, Ohio
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Mash temp water was 164 to hit a stable 149

I am using beersmith to figure this stuff out for me...

 
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Old 04-14-2008, 01:58 AM   #8
dubbel dutch
 
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Oct 2007
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maybe try putting some oatmeal in your next brew to boost the body?

Been wanting to try this myself as my first attempt at a "dark beer" had the consistency of coca-cola.
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Old 04-14-2008, 02:00 AM   #9
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I would expect it to come out a little bit dryer with a mash temp that low. Give it time and see what happens. It will most likely get better with age but will still taste a little thin.
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Old 04-14-2008, 02:05 AM   #10
gregblatz
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Nov 2007
kettering oh, Ohio
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Yeah, probably so. It seems very good at this point. Very phenolic and spicy. I based this on a similar recipe from northernbrewer

http://www.northernbrewer.com/docs/kis-html/1743.html

My efficiency is around 66% so I added a bit more base malt, plus I thought the Saison yeast would be interesting.

 
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