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Need some help...Dense Beer
I brewed a beer similar to Sam Winter but an Ale. I followed the Recipe but added a litle of Victoy malts. The beer turned out more dense than I wanted. Very full mouthfeel. The head is actually creamy. I will post my recipe. Any help is appriecated. I had the same with a Pumpkin I did. Thought it might of been the roasted squash I used. Its good and flavorfull but a little thick.
Type: All Grain
Date: 10/18/2010
Batch Size: 5.50 gal
Brewer: Brian Krzyzak
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 60 min Equipment: BK's Brew Pot (7.5 gal) and Igloo Cooler (9 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Prepare for Brewing
Prepare Yeast Starter
Clean and Prepare Brewing Equipment
Prepare 9.00 gal Water for Brewing
Mash or Steep Grains
Ingredients for Mashing Amount Item Type % or IBU
0.25 lb Victory Malt (25.0 SRM) Grain 1.67 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
4.00 lb Wheat Malt (2.0 SRM) Grain 26.67 %
5.25 lb Pale Malt (3.0 SRM) Grain 35.00 %
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.00 qt of water at 165.8 F 154.0 F
Batch Sparge Round 1: Sparge with 0.65 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 3.60 gal of 168.0 F water
Boil Wort
Add water to achieve boil volume of 7.20 gal
Estimated pre-boil gravity is 1.063
Boil Ingredients Boil Amount Item Type
60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops
15 min 0.50 oz Cinnamon Stick (Boil 15.0 min) Misc
15 min 0.50 oz Ginger Root (Boil 15.0 min) Misc
15 min 1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
5 min 1.00 oz Hallertauer Hersbrucker [4.00 %] (5 min) Hops
2 min 1.00 oz Tettnang [4.50 %] (2 min) Hops
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat
Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
10/18/2010 - Primary fermentation (14 days at 68.0 F)
11/1/2010 - Secondary fermentation (7 days at 68.0 F)
11/8/2010 - Tertiary Fermentation (5 days at 68.0 F)
You could try lowering your mash temp or replacing some of your base malt with sugar. This should thin the body out a bit.
I don't think its your Victory malt, as its only a quarter pound.
If its tasting a little viscous the addition of 1.5 lbs of Crystal 60L is more likely to blame.
I know your recipe sheet says 154F for a mash temp, but did you measure the actual mash temp? As Andrew said, lowering your mash temp 2-3 degrees might help also.
What was your OG and what was your FG?
Also in regards to your mash temp, are you sure your thermometer is accurate? If it reads a few degrees lower than your actual mash temp it will leave you will a completely different end result.
Thanks gentlemen. I am now checking the temp with a digital and regular. I ordered a similar brew and will be mashing at a lower temp to see the difference. Question though. I did a pumpkin brew and it turned out the same. My lighter wheats and ambers do not come out with a thick mouth feel. I used the same temp. Any reason why?
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