thin body stout

[sictransit701]

I brewed this recipe for a stout. First taste test was disappointing. It had a nice flavor and aroma, but it was very thin for a stout. I think it could be the amount of yeast pitched or maybe it needs more time.

8 oz roasted barley
8 oz chocolate
8 oz crystal 60

6.6 lbs dark lme 60
3 lb dark dme 60
1 oz northern brewer 60
1 oz northern brewer 45
12 oz molasses 15

us 04 2 packs rehydrated

OG 1.086
FG 1.020

Primary 1 wk
secondary 2 wks
bottle 2 wks

 

[m00ps]

what temperature did you mash at? If you ahvent bottled yet, you could add lactose or maltodextrin to boost the body

 

[Yooper]

It isn't a thin bodied recipe- so I think it needs a bit more time to fully carb up and the mouthfeel will increase.

 

[ronjonacron]

1.020 and it's thin? I usually mash on the high end (155f or so) for stouts or use a yeast that doesn't attenuate crazy like.

Lactose or MD is a great idea. Boil it in just enough water to sterilize, cool and dump it in. IIRC 1lb of lactose will give about 7 gravity points in a 5 gallon batch. Double check and adjust to your preference.

Also, if it was a bottling or gravity sample the carbonation will affect mouth feel.

Edit: just reread where you said 2 weeks in bottle, was it thin when you opened a bottle and how was the carb level?

 

[sictransit701]

It seemed thicker when i took a sample right before bottling. Seems weird. It is thinner after being bottled for two weeks. The carbonation level is on the low side. Will the body change during carbonation?

 

[sictransit701]

I measured 1.020 when bottled. I will check the gravity of a bottled beer to see if it changed. Seem like a good idea? Don't think I got any wild yeast or anything do you?

 

[ronjonacron]

If you were sure it was done fermenting with stable gravity reading over a couple days and now it's lower that sounds like infection.
Some bugs can chew through sugars that yeast cannot.

At what temperature did you mash?

 

[ronjonacron]

With that previous statement being made if there was a bug chewing through unfermented sugars in the bottle then it would be logical take your beer would be over carbonated rather than under carbonated so I'm not sure. open a bottle and put some of it in a hydrometer to cap it with your hand on the top and shake it to try to get all the carbonation out, that will give you a more accurate gravity reading.

 

[ericbw]

I measured 1.020 when bottled. I will check the gravity of a bottled beer to see if it changed. Seem like a good idea? Don't think I got any wild yeast or anything do you?

If that were the case, I don't think it would taste good either. I have that problem with stouts, too. But that's a high FG. are you sure it's that high?

 

[KartRacer54]

I am not an expert! But seems like a ton of fermentable for such a short fermentation.

 

[Yooper]

If that were the case, I don't think it would taste good either. I have that problem with stouts, too. But that's a high FG. are you sure it's that high?

Many of my oatmeal and sweet stouts finish at 1.018-1.022. It's not that high.

 

[ericbw]

Many of my oatmeal and sweet stouts finish at 1.018-1.022. It's not that high.

I mean high for something that seems thin or lacking body. High for something where an infection has eaten more sugar. Not high for a stout.

 

[ronjonacron]

As far as infection, I made that guess by it being fine when bottling and now it's thin. Maybe somewhere along the bottling process. That's why I was suggesting to open a bottle and see if it's changed.

Sorry if not perfectly clear, intoxicated.

 

[sictransit701]

Popped open a bottle, shook all the carbonation out, and took a gravity reading. Still at 1.020. It has very good taste, but thin. Maybe its just me. I will give it more time. Seems like "give it more time" is a common response to many other homebrewers' questions posted on here. I don't think I have an infection because it still has a gravity of 1.020 and tastes good.

Some of you have asked about mash temp. I am new to homebrewing, but is that the temp of the wort when steeping specialty grains? I tried to hold it between 155 -160 for 20 minutes.

Thanks for all your help.

 

[MaxStout]

That's a big beer. It needs some time to bottle-condition. It's probably a lack of mouthfeel, due to only 2 weeks in bottle. Give it a few more weeks.
Edit: What temp are you storing your bottles at? Upper 60s to low 70s should be optimal. If they are colder, conditioning will take longer.

 

[sictransit701]

This may be . How does refrigeration affect beer? Does it affect mouthfeel/body? My practice has been to keep a few in the fridge for 2-3 days before drinking. I ask this because I have seen people say to refrigerate for a few weeks before drinking.

 

[sictransit701]

I have a thermometer where I store my beer. It records the high and low temp of the day. It's usually a low of 68 and a high of 70.

 

[MaxStout]

I have a thermometer where I store my beer. It records the high and low temp of the day. It's usually a low of 68 and a high of 70.

Looks like you're doing all the right things. FG is about right for the style, storage temp OK. It just needs a little more time at condition.

 

[Conan]

Was this extract plus steeping grains, and have you verified your hydrometer is accurate? Kyle

 

[ericbw]

I have a thermometer where I store my beer. It records the high and low temp of the day. It's usually a low of 68 and a high of 70.

Where did you get that?

 

[fantomlord]

if you want more body, you could always add some carapils, or maybe some flaked barley or oats.

 

[biertourist]

There's a lot of weird comments on this thread asking about mash temp; ignore them as this is an extract beer with steeped grains which means that you don't / didn't mash and those comments are completely off base.


Your FG of 1.020 is actually showing that it does NOT actually have a thin body, so you're going to have to really think more about what this characteristic is that you're calling a thin body: Thin body as compared to what? (Most stouts you buy?)

A stout on CO2 is certainly going to have the perception of less body vs. a stout served on Nitrogen -is that what's going on here?


Agree with others who have commented about using flaked oats to add a smooth body in a stout that's served on CO2; it's a great recommendation if you were brewing all grain but it's likely to not just add beta glucans, which will add that velvety mouthfeel, but it will also add unfermentable starches and as you're only extract brewing you have no way to convert those starches to sugar. -You COULD do it, but it's probably not recommended.


Adam