Beer Forum

Hello BN Army,

Just got done sampling my pale ale. I'm very pleased as it has an enjoyable hop profile and a pleasant alcohol kick. My only disappointment is that the mouthfeel is way to thin. Forgive the newb question but, does anyone have any suggestions to enhance the mouthfeel on my next batch? Here is the specifics to it below:

OG 1.055
FG 1.016

Steeped .5# of 60°L Crystal Malt

Boiled 60 min.
6.6# Briess Extra Light Malt
1 # Corn Sugar

Cooper's Brewer Yeast packet.

Fermented 12 days at 68°

Thanks,

BB

Healthy diet and exercise.


The pound of sugar and very small amount of specialty malt would create the perception of a less-than-malty beer, despite your relatively high FG. I've also found that I unconsciously expect more body out of my homebrew than commercial beers. I constantly think my IPAs are watery, but drinking side by side with a Union Jack or a Racer V they have similar mouthfeel.

Thanks Andy!

+1 to that - you'll want to be taking out the sugar and maybe upping the crystal to just under a pound. Mirror Pond, as an example of a beer with lots of body for an APA has 400g of Crystal 70L.

Just another thought - is it fully carbonated yet? You'll find that a beer with very low carbonation will have very little mouthfeel. When it's fully carbonated it should make the beer come alive

Thanks for the info Ceejay!

Tried to keep the carbonation to 1.5 volumes to keep it in style. Don't get me wrong, it's a great beer. Just when drinking it next to a Fuller's ESB, it was a bit too thin.

Cheers,

Brad

Dont forget the influence of the yeast. Fullers strain and the wyeast french saison come to mind.