No malt flavor or caramel in Irish red ale

[guillaume]

I've brewed the ever so popular Raging Red Irish Red Ale from Mystic Mead here, but...

I've hit all the numbers on my last 10gal batch 1.065 OG (a bit higher than expected) and 1.014 FG, but maltyness and caramel taste are pretty low compared to my last two batches

I've switched to electric in a setup close to theelectricbrewery on that batch. Could it be a problem with the boil or more likely with my mash? I've had a nice boil with my 5500w element running at 30%. Should I still run it a bit higher?

I planned to make a 156 for 60 as usual, but turns out I got down to 145 for 20 and ramp up to 156 for 10 then stay at 156 for 45.

In all fairness, this batch after 2 weeks in bottles kind of taste watery.

 

[RM-MN]

I've brewed the ever so popular Raging Red Irish Red Ale from Mystic Mead here, but...

I've hit all the numbers on my last 10gal batch 1.065 OG (a bit higher than expected) and 1.014 FG, but maltyness and caramel taste are pretty low compared to my last two batches

I've switched to electric in a setup close to theelectricbrewery on that batch. Could it be a problem with the boil or more likely with my mash? I've had a nice boil with my 5500w element running at 30%. Should I still run it a bit higher?

I planned to make a 156 for 60 as usual, but turns out I got down to 145 for 20 and ramp up to 156 for 10 then stay at 156 for 45.

In all fairness, this batch after 2 weeks in bottles kind of taste watery.

I'd put the blame for the watery beer right here. Most of the conversion happens in that first 20 minutes so you effectively mashed very low. 2 weeks in the bottle doesn't help either. Most of my darker beers change over time with them gaining mouthfeel between the 2 week and 8 week times.