Porter feels thin

[Michael_K]

Hi all! Long-time reader, first-time poster.

So my second AG batch was a simple porter:
2.5 Gallon
SG: 1.045
3.25 # MO
1.75 # brown malt
Fuggles at 60 and 15
FG: 1.010

It has been in the bottle for about 6 weeks, and while the flavor has really come together nicely, the beer feels thin. Very thin.

I used BIAB: 5 pounds of grist in 2 gallons at 150F for 60 mins. I "sparged" by dipping the bag in 2 gallons at 170F for 10 mins. Fermented at 68F for 14 days with S-04.

I am brewing an English IPA on Monday, and I don't want another thin feeling beer.

What do you think? What went wrong? What could I fix? I appreciate the help!

 

[Bill_in_VA]

Mash higher, about 156F. High temp mash give you longer chain sugars and more body/unfermentables. 150F will give a beer with light body...

Is it kegged or bottled? If it's in a keg you could save it with some maltodextrin.

 

[sancycling]

Michael,
I would suggest increasing the mash temp to 154F, that will result in a higher FG (less fermentable sugars), so a thicker and sweeter beer. The ABV will also be lower, perhaps too low for my liking. If you like the flavor as is, increase the grain bill by 20-25%to get a bit more alcohol.

I mash most of my beers at 154F. Also my IPAs.

Hope this helps.

 

[Michael_K]

Thank you Bill and sancycling - I will mash higher!

Cheers!