Beer is too sweet/full bodied.

[Virgilartois]

My most recent incarnation of Fuggly Bob tastes just right in terms of hop rates/aroma/bitterness but it's coming across as just a little sweeter than I'd like... the body is too syrupy, I think. The goal is a citrusy pale ale for session drinking, thus syrupy is not desired.

Should I try, perhaps, mashing at a slightly higher temp (68 instead of 66)? I seem to remember reading that higher mash temps result in thinner beers that don't ferment down as low; or is it the other way round? All my brews come out at far too high a gravity and require liquoring back, so I can go back to a higher gravity to account for the difference. I should also note that the malt profile is (to me) fairly dim in this brew. It's still early days for my AG career and your experience has helped me tremendously!

Any ideas? Thanks VERY much in advance!

 

[richc]

Should I try, perhaps, mashing at a slightly higher temp (68 instead of 66)?

Other way around, lower temperature for less unfermentable sugars and a more complete fermentation.

 

[Ceejay]

Yep, the way to think of it is "low mash temp temp, low final gravity". Each system will be slightly different in terms of extract, so maybe try 64 degrees next time.

What was the malt bill like?

What was your OG and FG? This will tell you what % attenuation you achieved and might point towards an incomplete fermentation. I'd probably look at that first.

Another thing to consider is the carbonation. Is it carbonated to your liking yet? If not, then that's going to have quite an impact on the mouthfeel, and higher carbonation often yields a sharper taste.

 

[Virgilartois]

:thumb: I thought I had it the wrong way round, thanks for clearing it up for me!

Grain bill for this one was 5kg marris otter, 400g crystal, 23L brew length, mashed at 65.2 (grain bed temp) for 90 minutes, no mash out.

OG was 1.054 and FG was 1.016. Come to think of it, I may have bottled too soon as I didn't want the ABV to be too high for this one. At 5%, it's a bit strong for a session.

I tried to keep the carbonation low for the pale ale style but I did have to bottle this batch. Batch primed with 100g tate and lyle.

I really appreciate this info... there's still so much to learn!

 

[Dunfie]

yes, 1016 is going to be very sweet - I would normally be looking for it to drop at least an extra 3 or 4 points. Did the fermentation stop on its own or did you just bottle to get the ABV you wanted? If it is the latter then just watch as the yeast will slowly work its way through any sugar available and it will probably dry out and become more carbonated in the coming months (unless you keep them cold).

 

[robsan77]

and could possibly explode :shock: keep an eye on them by sampling them regularly :thumb:

 

[luckyeddie]

and could possibly explode :shock: keep an eye on them by sampling them regularly :thumb:

If he samples them as often as I do, they'll last until the second week of April (if he's lucky)

:drunk:

 

[Virgilartois]

You're right LE... I have about 27 of the original 40 bottles left.

 

[pjbiker]

Also remember the nmemonic 'MALT'
More Alcohol Lower Temperature

 

[Virgilartois]

Think I figured it out... my beer is too sweet because I didn't use enough hops. /facepalm

Brought my last 3 brews up to the higher IBU range and they're just right. Lesson learned? Bitter is good.