Had done a couple extract batches that were close to what I was shooting for, but providence sent me in the direction of all-grain--so that's what I'm doing.
I've brewed two all-grain batches, and both have been thin on mouthfeel as well as dry. Reading, reading, reading and I finally discovered what I think is the culprit--too low a mash temp. The first was about 151 degrees, the second one 149. They taste good, they're just not what I was trying to do.
So I've read that if you want more mouthfeel, less dryness, the mash temp should be higher. The AHA! moment emerges, and here I am--able to tie what I'm getting to how I'm doing it.
I think the recipe is good--it's a lot of Maris Otter, some regular 2-row, and some wheat and a little pilsen. Produced an OG of 1.063, in the range predicted. But it sure is a crisp beer. I want it to be maltier.
Based on what I'm doing, how much should I increase mash temp to get back to what I was hoping for, i.e., a malty beer? 155? 158? Is there a rule of thumb on this?
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I have a 1.75 gallon keg, so I'm going to experiment with adding either lactose or maltodextrin to some of it and see if I can recover some of the mouthfeel I was looking for.
I've brewed two all-grain batches, and both have been thin on mouthfeel as well as dry. Reading, reading, reading and I finally discovered what I think is the culprit--too low a mash temp. The first was about 151 degrees, the second one 149. They taste good, they're just not what I was trying to do.
So I've read that if you want more mouthfeel, less dryness, the mash temp should be higher. The AHA! moment emerges, and here I am--able to tie what I'm getting to how I'm doing it.
I think the recipe is good--it's a lot of Maris Otter, some regular 2-row, and some wheat and a little pilsen. Produced an OG of 1.063, in the range predicted. But it sure is a crisp beer. I want it to be maltier.
Based on what I'm doing, how much should I increase mash temp to get back to what I was hoping for, i.e., a malty beer? 155? 158? Is there a rule of thumb on this?
**********************
I have a 1.75 gallon keg, so I'm going to experiment with adding either lactose or maltodextrin to some of it and see if I can recover some of the mouthfeel I was looking for.