First AG brew

[Howiedw]

I made my first AG batch last weekend. SG gas been steady for 2 days. OG was 1.040 and stopped @ 1.012. It seemed as though something was lacking. I did not have the "mouthfeel" that I was expecting.

This is the recipie:
All Grain Recipe - Big Sky Moose Drool ::: 1.058/1.019 5.1%ABV (5.5 Gal)
Grain Bill
9 lbs. - 2 Row Pale Malt 1 lb. - Crystal Malt (55L)(brittish brown malt) 1/2 lb. - Crystal Malt (20L) 1/2 lb. - CaraPils Malt 1/2 lb. - Flaked Oats 1/3 lb. - Chocolate Malt 1/8 lb. - Black Patent Malt Hop Schedule (19 IBU)
1 oz - East Kent Goldings (First Wort Hop)
1 oz - Liberty (30 min.)
1 oz - Willamette (5 min.) .75 oz - Liberty (0 min. - flameout)
Yeast - White Labs English Ale Yeast (WYEAST 1968 - London Special)
Mash/Sparge/Boil
Mash at 154° 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 66° to 68°

Any suggestions as to if I can of what to add to the fermenter to add to the beer? The best way to describe it is that it tasted "thin", almost watered down. Any suggestions are appreciated.

 

[user 108580]

Try mashing at a higher temperature (like 158). This should produce more non fermetable sugars which contribute to mouth feel

 

[jmprdood]

I'd hold off. If you hit your numbers you should be good. A flat, unconditioned beer is WAY different from one that is carb'd and conditioned. Get 'er packaged up (kegged or bottled) and give it a couple of weeks, then see where you are.

Cheers!

 

[zakleeright]

I'd hold off. If you hit your numbers you should be good. A flat, unconditioned beer is WAY different from one that is carb'd and conditioned. Get 'er packaged up (kegged or bottled) and give it a couple of weeks, then see where you are.

Cheers!

+1 on that. lately, I've been mashing at ~150 to get a crisper, dryer beer, but still have plenty of body, but I've been doing RyePA's, Saison's, etc that either need to be dryer, or have so much other stuff going on. I have a recipe I call "Dirty Blonde w/Perles" that has less crystal/caramel than your recipe, and it still has plenty of mouthfeel/body...once carb'ed up after a week or so in the keg. It IS pretty boring before that.
Cheers

P.S. I see in the recipe that the TARGET OG was 1.058, but you actually got 1.040, so we'd expect this beer to be "thin/watery" compared to what was intended. You want to measure the gravity pre-boil, as that's when you can do something about it. If you're going for an OG of 1.058, and you'll boil off a gallon, you might want a pre-boil gravity of around 1.053-ish (I'd calculate this, but that's for another topic), so that by the time you boil off, you'll be up to 1.058.
Once entire wort volume is in Boil Kettle, and your pre-boil gravity is too low, you can add some DME to get it up to target as you're bringing up the temp. Note this, calculate your mash efficiency over a few batches, and now you can formulate recipes so that you'll always hit your target OG without having to add DME. (Still, I keep DME on hand in case something weird happens, or I screw something up)