Brewpatrol
Well-Known Member
I have 2 all grain batches under my belt and have hit my gravity readings on the money each time. (SG, OG, and FG) I do the batch sparge method utilizing a 10 gallon rubbermaid cooler from HD as my mashtun and have an effieciency range of close to 75%.
I first made an IPA that is awesome and very hoppy, similar in taste to that of Racer 5. My first samples after bottling at the 2 and 3 week mark were tasty nonetheless but lacked the body you get from a commercial brew. I aged at a couple weeks longer at room temp and then chilled the whole batch. Its mellowed out and even seemed to bitter up a bit helping with the body.
My second batch was an American Red that I bottled on the 14th of April. I sampled a bottle last night to see where its at and was quite surprised at how carbed up it was. Very tasty but, again, lacks body and has an almost watered down feel in my mouth. I know it will get better with age but my extract brews at this stage seemed to have more body and mouthfeel to it.
My questions to you guys that have been all grain brewing for quite sometime is...Is this common in all grain? What can be done to make a brew have more body and thickness to it without going the maltodextrine addition route? Do I need to boil longer and concentrate the final product? I have dozens of extract brews under my belt and have only recently jumped to all grain.
I first made an IPA that is awesome and very hoppy, similar in taste to that of Racer 5. My first samples after bottling at the 2 and 3 week mark were tasty nonetheless but lacked the body you get from a commercial brew. I aged at a couple weeks longer at room temp and then chilled the whole batch. Its mellowed out and even seemed to bitter up a bit helping with the body.
My second batch was an American Red that I bottled on the 14th of April. I sampled a bottle last night to see where its at and was quite surprised at how carbed up it was. Very tasty but, again, lacks body and has an almost watered down feel in my mouth. I know it will get better with age but my extract brews at this stage seemed to have more body and mouthfeel to it.
My questions to you guys that have been all grain brewing for quite sometime is...Is this common in all grain? What can be done to make a brew have more body and thickness to it without going the maltodextrine addition route? Do I need to boil longer and concentrate the final product? I have dozens of extract brews under my belt and have only recently jumped to all grain.