dandw12786
Well-Known Member
Hey all,
I feel like I've finally got my process down, and I'm making beer thats starting to taste pretty darn good. However, I'm left with one problem. My beers tend to taste pretty dry, and I can't really figure out why. With my gravity levels, my attenuation appears to be around 75%, but there's just very little mouthfeel and a really dry finish. I'll post my last few recipes/processes down here to see if anyone can really nail something down for me.
Simarillo Pale Ale:
Water: Boil w/ about 3.5 gal RO bottled water, topped up with distilled for 5.5 gal.
6lbs pilsen DME (4 lbs late extract addition)
.5 lb cara-pils
.5 lb crystal 40l
.5 oz simcoe (60)
.5 oz amarillo (15)
.5 oz amarillo (5)
.5 oz simcoe (5)
.5 oz simcoe & amarillo - Dry hopped about a week
Yeast: Wyeast 1332 - Northwest Ale
OG: 1.053
FG: 1.011
Pomegranate Wheat (3 gal batch):
I believe I used half distilled, half RO water for this one, full boil on my turkey fryer in the garage, first brew I've done a full boil and used my turkey fryer for.
3 lb Wheat DME (2 lbs late addition)
.3 oz amarillo (60)
32 oz POM juice 1 week before bottling
Yeast: US-05
OG: 1.042
FG: 1.010
American Wheat:
This was my first all-grain. Water was about 3 gal of tap water diluted with 5 gal of distilled, and added about 4g of Calcium Chloride and one Campden tablet to get rid of my chloramine. My sulfates are about 241 ppm, so I needed to dilute my tap water, but that left other minerals a bit low, hence the addition of calcium chloride.
Mashed at 155* for 60 min.
6lb pale malt
2.5lb torrified red wheat
.5lb flaked wheat
.25lb honey malt
.25oz magnum (60)
.25oz simcoe (5)
.25oz magnum (5)
.25oz cascade (0)
Yeast: US-05
OG: 1.044
FG: 1.011
(right on target, woohoo!)
Any ideas? By diluting my water, am I shorting myself on minerals that will affect the final taste? Or should I try a different yeast strain? Any insight would be greatly appreciated!!!
I feel like I've finally got my process down, and I'm making beer thats starting to taste pretty darn good. However, I'm left with one problem. My beers tend to taste pretty dry, and I can't really figure out why. With my gravity levels, my attenuation appears to be around 75%, but there's just very little mouthfeel and a really dry finish. I'll post my last few recipes/processes down here to see if anyone can really nail something down for me.
Simarillo Pale Ale:
Water: Boil w/ about 3.5 gal RO bottled water, topped up with distilled for 5.5 gal.
6lbs pilsen DME (4 lbs late extract addition)
.5 lb cara-pils
.5 lb crystal 40l
.5 oz simcoe (60)
.5 oz amarillo (15)
.5 oz amarillo (5)
.5 oz simcoe (5)
.5 oz simcoe & amarillo - Dry hopped about a week
Yeast: Wyeast 1332 - Northwest Ale
OG: 1.053
FG: 1.011
Pomegranate Wheat (3 gal batch):
I believe I used half distilled, half RO water for this one, full boil on my turkey fryer in the garage, first brew I've done a full boil and used my turkey fryer for.
3 lb Wheat DME (2 lbs late addition)
.3 oz amarillo (60)
32 oz POM juice 1 week before bottling
Yeast: US-05
OG: 1.042
FG: 1.010
American Wheat:
This was my first all-grain. Water was about 3 gal of tap water diluted with 5 gal of distilled, and added about 4g of Calcium Chloride and one Campden tablet to get rid of my chloramine. My sulfates are about 241 ppm, so I needed to dilute my tap water, but that left other minerals a bit low, hence the addition of calcium chloride.
Mashed at 155* for 60 min.
6lb pale malt
2.5lb torrified red wheat
.5lb flaked wheat
.25lb honey malt
.25oz magnum (60)
.25oz simcoe (5)
.25oz magnum (5)
.25oz cascade (0)
Yeast: US-05
OG: 1.044
FG: 1.011
(right on target, woohoo!)
Any ideas? By diluting my water, am I shorting myself on minerals that will affect the final taste? Or should I try a different yeast strain? Any insight would be greatly appreciated!!!