lacking something

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Made this kit beer a  couple months ago and is darn tasty but seems just to
be lacking a little body--want ot make it again--what would help??

recipe
3.5lb John Bull LME
2   lb light  DME
8oz  crushed crystal 60
1oz   target hops(bittering)
1oz East Kent Golding(finishing)

made a starter of WLP British Ale yeast\---

Thanks

Buzz



Re: lacking something
wrote:

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Perhaps increasing the crystal to a full pound would help.  If you
were mashing, I'd suggest Carapils, but in your case, I'd go with more
crystal.  See if that gives you what you're after.

Re: lacking something
2fatbbq wrote:

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Spices man, clear out your spice rack and find enough stuff to throw in
there the last five minutes of the boil with the Kent Golding.  Coffee,
oregeno, whatever  Maybe some saintJohns Wort or achinicia, but something
that'll give character to the breww.

Rye Baby
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<h1 align="center" style="text-align: center;"><i><u><span
 style="font-size: 28pt; font-family: &quot;Book Antiqua&quot;;">Rye
Baby</span></u></i><i><span
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<p class="MsoNormal" align="center" style="text-align: center;">All
Grain Recipe</p>
<p class="MsoNormal"><span
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<h3>Ingredients<span style="">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
</span><span style="">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
</span></h3>

<p class="MsoHeader" style="">10 lb American 2 row<span
style="">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
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style="">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
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1 &frac12; lb Rye Malt<span style="">&nbsp;&nbsp;&nbsp;&nbsp; </span><span
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</span><span
 style="">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br>
</span>1 lb Gambrinus Munich 30L<span
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</span><span

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1 lb Wheat Malt<span style="">&nbsp;&nbsp;&nbsp;&nbsp; </span><span
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</span><span
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&frac12; lb Carapils<span
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&frac12; lb Flaked Rye <span style="">&nbsp;&nbsp;&nbsp;&nbsp; </span><span
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</span><span
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2 oz Magnum, (bittering) 16.8<span style=""> </span><br>
2 oz <span style="font-size: 12pt; font-family: &quot;Times New
Roman&quot;;">Hallertau
2.8% </span>(finishing) <span style="">&nbsp; </span><br>
1 &frac12; tsp Gypsum at strike<br>
WLP530 &#8211; Belgian Abbey Ale Yeast<span style="">&nbsp;</span><br>
1 &frac12; tlbs Irish Moss for clearing<br>
</p>
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Re: lacking something
wrote:

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My complaint too with the all extract recipes I  use.

Increase the grains and/or steep longer.

I use about a pound of crystal and chocolate malt in a 2:1 ratio by
volume, and another half pound of rolled barley (or wheat or oats)

The chocolate malt probably does nothing for body - just color and
flavor.  The crystal and rolled grains do add to the body.

My procedure:
Fill brew kettle about half way (~7 quarts) and raise the temp to
~160F (170 max) add the grain bags, and put the kettle into an igloo
type cooler to keep the heat in  ~4 hours.  Then remove the grain bags
squeeze the liquid out into the kettle, add the LME/DME boil and watch
the hops schedule.  

Grain bags shouldn't be too tightly packed - I've started using a
nylon laundry bag with a fine mesh to keep the stuff loose enough to
promote liquid contact.

Works well.  Lots of body, and lacy foam coating the (empty) glass.
Timing isn't critical 1-6 hrs of steeping seems to work, body reaches
its max at about 4..  Temperature is more critical.  Avoid exceeding
170 or dropping below ~120 for at least one hour.  



Re: lacking something

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thanks for the help--kinda thought more crystal would be a good answer

buzz



Re: lacking something


in alt.beer.home-brewing:

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I usually steep for no more than 1/2 hour, but ...

I dunk (like with a teabag - in and out) about 10 times every 5
minutes, squeezing out the bag each dunk.  (It takes asbestos hands.)
I hold the temperature to 160F, supplying heat if it drops more than 2
degrees.  (I prefer Carafoam, for the slight caramel flavor but, then,
I use a lot of Columbus hops, and they complement each other.)

And a full boil (boil all the liquid, don't partial boil then add
water) seems to make a better beer, all other things being equal.
(When one element on the stove went out, and it was too cold to brew
outside, I couldn't boil more than 3 gallons.  It made a big
difference.)

Re: lacking something



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You can add dextrine. A derivative of wheat and available as a white powder,
it's purpose is to add body to beer, improve head formation and head
retention. It will not alter the taste or colour of the beer. I would
definitely recommend this additive for extract brewing, while carapils malt
is a better bet for mash brewers. Dextrine is common and available from most
home brew shops (I would imagine). Might be packaged under another name so
ask the store manager.
The crystal will help with body if steeped at the right temperature as it
adds proteins to the beer but, that's not it's main function. It adds a
sweeter, caramel like taste to beer, can increase the perception of malt
flavour and also adds colour. If you up the crystal for body you will make
the beer sweeter and darker and you may have to increase your bittering hops
a little to compensate.
Hope this helps. Steve W.



Re: lacking something



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Probably the same as maltodextrin??    added that to a double IPA that is in
the tertiary fermenter now

Buzz



Re: lacking something


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Yep. That's the stuff. Different brew shops package it and sell it under
slightly different names.
Steve W.



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