I agree with @porkchop that a 90 min mash at 150° will produce a very fermentable wort. In addition your fly sparge should last a minimum 45 mins and should ideally be closer to 60 mins.
Higher carbonation will result in increased mouthfeel. Another option is to dissolve some maltodextrine in some boiling water and add it. BUT you can’t add it directly to the keg or the beer will foam over. You’ll need to add it to an empty keg and transfer the beer over.
I’ll try this recipe again and try some of those suggestions, thanks. I took it out of the frig and will let it sit for a week or two.
Thanks
I don’t think taking it out the fridge now will do anything for you. Now may be a good one for fruit flavoring. NB has some so you could add to yer liking… Sneezles61
I’ve never added fruit flavor I’ll look into it
Malted oats will convert to sugar just like the pilsener malt, so they are not adding to the body. You could add a little english crystal rye, (fairly dry flavor, not very caramelly) or switch your base malt to something like Maris Otter. Using small amounts of light toasted malt like victory or biscuit can add to the malt character and body without tasting too sweet as well. A mash of 45-60 minutes is plenty. As has already been mentioned, 90min will result in a very fermentable wort and a dry, light body.
So, a 90 minute mash allows the sugar chains to break down to even smaller, more digestible chains for the yeast? Curious… Sneezles61
I tried to make this beer only knowing percentages of grain and approximate amount of hops. Their beer is fantastic, this was my first attempt. Do you think the tin foil during the Mash could have blocked the flavors from draining during the fly sparge?
Also their beer has citris notes and I didn’t get that from the hopps. I had more of bitter flavor not citris.
Style of hops, chinook, to me, is more for bittering, I like the good ol’ stand by, cascade. And even centennial, but that can git over whelming… Sneezles61
Your citrus flavor is lacking because you didn’t add any citrus focused hops late in the boil. 3oz dry hop seems like an awful lot. I would lower that to 2 oz and use the additional 1oz at the end of the boil, say with 1min remaining. I also find chinook to be a “rough” bittering hop.
Who is “their?” What beer are you trying to emulate?
The Burlington beer Co in Vermont. “Light in the window IPA”
They have so many good beers! One change I’ll make in the recipe is to dry hop for less days because I think a lot of it vented out.
When did you add the dry hops? Before or after fermentation?
I put them in in the primary fermintation with about six days before transferring to the keg
If you put dry hops into the primary with active fermentation it will scrub out the aroma.
I think the fermintation was done, the SG bottomed out
Add a teaspoon or two of gypsum, that will kick it up a notch.
I agree with @dmtaylo2. The gypsum will dry it out a little making the hops more prevalent.
If fermentation had ceased the hop aroma wasn’t scrubbed. Did you add the DH in a bag or just dump them in? If you cramped the 3oz in a bag it could very well be likely that the oils weren’t utilized because of the small surface area.
Oxidation will also make those hop flavors and aroma fade VERY fast. That might be another area to watch.
I DH’ED by just dumping it in and put the carboy in the frig to get the hopps to drop prior to racking. After I did the Hopping it bubbled quite a bit, that’s why I thought it might have vented away. I do have a nice aroma, it’s just not as stronger as I wanted.
The bubbling could have been caused by CO2 coming out of solution as the hops created a nucleation site or by the O2 that was in the hops.
I really think your aroma is lacking due to having zero late hop additions.
So, how soon after adding hops did you put the carboy into the fridge? Sneezles61
