I need to bounce my brewing issues off the forum. I cannot get that grainy, cerealish finish in any of my malty beers. Is there any particular ways to get it?
My last two batches were both lagers; the first was our own Ken Lenard’s home run red, the last was an oktoberfest with 5lbs pilsner, 5lbs light munich, 0.5lb crystal 40, and 0.25lb aromatic malt. Both batches used 34-70 and fermented at 52F for 3 weeks before a 30 day lagering at 38F. My water source is Milwaukee tap filtered first with a Brita for both the mash and sparge.
Any suggestions? Both beers were malty, but a little too smooth, and I feel that particular flavor would bring another dimension to these brews.