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poor beer body

MRMARTINSALES

Grandmaster Brewer
Joined
Dec 15, 2011
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Hi,

I think ive messed up my mash on my latest beer. My beer tastes very weak. I've out it in a cask and have just sampled it.

Does anybody have any advice on how i can add some body to my beer to make it a little more drinkable? and what quants need adding?

Thanks
 
MRMARTINSALES said:
Hi,

I think ive messed up my mash on my latest beer. My beer tastes very weak. I've out it in a cask and have just sampled it.

Does anybody have any advice on how i can add some body to my beer to make it a little more drinkable? and what quants need adding?

Thanks

You should mash at 152-154 which activates both enzymes and always seems to help my beers out when it comes to body. Otherwise add maltodextrin it does add body to a beer and improve mouthfeel.
 
Martin,

Without a recipe and brewing conditions, it is hard to give specific advice on how to improve your situation. 

Some of the things that add body to beer are:

Mashing at higher temperatures
Choosing less attenuative yeast strains
Addition of dextrin or carapils malts
Addition of maltodextrin as CK suggested

Aside from those points, a very high mash efficiency will often lead to lower body or watery beer as the high extraction leaches out some undesirable compounds. 

 
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