The beer has now been in bottle carbonation for about 10 days and I tried one yesterday. Overall the hop aroma is there, but not as much "in the face" as I might want it. That is quite easy to fix I guess, just add more late hops (or whirpool) and dryhop. But, another thing I noticed is that the body is very thin, it is very "watery". I really think that more body will carry the hop taste better. Do you guys have any suggestions? Some things I have read is
- Increase mash temperature to increase dextrins
- Mash thicker, and shorter
- Add dextrin malt
I can tell you that the beer fermented out nicely to FG 1.011 which is about 80%. I mashed it at 67 degrees C (152.6 F), which I guess is in the upper range for the mash?