Ok guys I've upgraded from kits to all grain I have a electrim boiler and a brupaks deluxe mash tun. I've been doing clones from graham wheelers book but all my batches seem a bit .... Thin? I was drinking a old thumper clone tonight and the keg ran out ... Was a nice beer but then I poured a shop bought hobgoblin from a bottle and the mouthfeel felt somewhat thicker? Advice on what I'm doing wrong please? :pray:
All grain help
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Devonhomebrew
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try adding 200g of torrified wheat in to the mash always works for me or flaked barley just make sure you use irish moss if you are going to use wheat or flaked barley
pittsy
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hi , there are many things to effect your brewing like mash temps , time of mash , gravity ,type of recipe , yeast , etc so the best way we can help is if you give a detailed version of how you brewed .
graysalchemy
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What temp have you been mashing at? You really want a mash temp of at least 66c, that means that the grain bed itself is 66c. If you are not actually achieving this it may be that you need to heat the mash tun up with a kettle of hot water first. It is important that the temp is above 66 to get more unfermentables. Adding more Crystal malt will also add more mouthfeel and body and omitting the sugar and making up the gravity with extra pale malt will also help.
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Ok I dough in at 76 degrees then when I'm done stirring the grains I close the lid at 67 degrees I do the 19 ltr version each time and I save some wort as the kettle won't take it all ... I then boil up this wort and add it later on .. So I end up with near as 19 ltr s as possible
about the same as what I do. If your doing a 60 min boil, make sure all your wort is added to the boil within the first 30 mins, so it all gets at least 30 mins boiling. If you can boil a little longer if you.ve added wort late. Its better to be a little short on your brew length but with the ingredients more concentrated in the liquid.
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