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Member
- Joined
- Aug 7, 2020
- Messages
- 11
- Reaction score
- 2
I'm struggling with watery taste in my beer.
And not only in my, in vast majority of homemade beers I've tried I miss crispness and brightness of beers from a store. It goes like, ok semisweet some hop aroma some bitterness, but all tastes disappear very quickly leaving you with simple watery aftertaste. In commercial beers I can clearly distinct malt layer with supportive hop aroma on top; or a caramel backbone with strong bitterness; or bready maltiness with balancing hops, etc. In short, it's obvious what the brewers meant while brewing these beers. In homemade beers all testes are like blurred together, no main character there, all components like fighting with each other.
Here is an example of one of my last beers:
Weizenbock
OG: 1.081
FG: 1.028
Ca 67, Mg 3, SO4 35, Na 8, Cl 100, HCO3 152
65% Wheat malt
30% Munich malt
5% Cara Wheat malt
40' @ 122°
60' @ 158°
15' @ 170°
One decoction for 30' before the mash out.
21 IBU with Magnum
Mangrove M20 @ 64°
3.2 volumes of CO2
After a couple of month of maturation, this guy is thick with creamy texture, pretty sweet, somewhat hoppy. And the taste is gone in like a second after a sip leaving no impression.
High OG - check, water chemistry - check, decoction - check, temperature control - check. So what direction should I google now? What makes commercial beers taste brightly?
And not only in my, in vast majority of homemade beers I've tried I miss crispness and brightness of beers from a store. It goes like, ok semisweet some hop aroma some bitterness, but all tastes disappear very quickly leaving you with simple watery aftertaste. In commercial beers I can clearly distinct malt layer with supportive hop aroma on top; or a caramel backbone with strong bitterness; or bready maltiness with balancing hops, etc. In short, it's obvious what the brewers meant while brewing these beers. In homemade beers all testes are like blurred together, no main character there, all components like fighting with each other.
Here is an example of one of my last beers:
Weizenbock
OG: 1.081
FG: 1.028
Ca 67, Mg 3, SO4 35, Na 8, Cl 100, HCO3 152
65% Wheat malt
30% Munich malt
5% Cara Wheat malt
40' @ 122°
60' @ 158°
15' @ 170°
One decoction for 30' before the mash out.
21 IBU with Magnum
Mangrove M20 @ 64°
3.2 volumes of CO2
After a couple of month of maturation, this guy is thick with creamy texture, pretty sweet, somewhat hoppy. And the taste is gone in like a second after a sip leaving no impression.
High OG - check, water chemistry - check, decoction - check, temperature control - check. So what direction should I google now? What makes commercial beers taste brightly?