not enough body

[jpr210]

i brewed a smoked porter recently, i bottled it a little over a week ago and cracked one open last night to see how it is coming along. now, i know the beer is still young, but it felt watery on my palate and that stopped a lot of the smokiness from coming through. is this something that will get better with time? what can i do for subsequent batches to increase the body?

 

[geer537]

What temp did you mash at?

 

[unionrdr]

sounds like it's still green to me. I've experienced that sort of thing. Give it a couple more weeks to develop or "condition" the flavors.

 

[jpr210]

@geer do specialty grains and malt extract count as mashing (honest question, i dont mean to sound sarcastic or anything)? i steeped my specialty grains at ~152*

@union thats what i thought, wanted to check with the pros!

 

[jpr210]

@geer do specialty grains and malt extract count as mashing (honest question, i dont mean to sound sarcastic or anything)? i steeped my specialty grains at ~152*

@union thats what i thought, wanted to check with the pros!

 

[LKABrewer]

Give it time. When a beer is carbonating it loses all mouth feel. Give it at least three weeks.

 

[geer537]

Honestly- I haven't done any extract brewing but I would assume that you are still converting sugars and at a higher temp, you would still get more fermentables from the specialty grains and less body. 152 is a good temp so I would agree with the concensus here and say give it time.