How do I add more 'Body' to my beers?

[dminnery]

IMHO I can pick out the a spicy crisp dryness to all beers with even a small amount of rye, maybe this dryness is more perceived than actually drying out a beer.

Fermenting at 69 will also lead to more attenuation, a lot of folks pitch in the mid 60s and allow a temp rise to 68-70 after full krausen.

[alan_marks]

Just an idea, have you checked the calibration on your thermometer?
How faw into the mash does your thermometer reach?
You may reach 155* at the surface of your mash, but what is the temp of the whole mash itself?
Please forgive, but not knowing your circumstances or technique makes me wonder if you might be mashing at a lower temp than you believe you are. The experience you describe is of a wort that is more fermentable than you give yourself credit for. Perhaps if you were to mash a few degrees higher you would get the results you are looking for.

Hope this helps,
Alan

[BDawg]

I'm leaning towards thermometer reading high too.
155F should be producing a HUGE body.

That said, when you say "dough in at 155", you do mean that the temp of the mash AFTER the malt is added is 155, or are you saying that the temp of the water BEFORE the grain is added is 155?

If you are adding room temp grain to 155 water, the mash will end up in the mid 140's and that would totally explain this.

HTH-

[Kbar]

I'm leaning towards thermometer reading high too.
155F should be producing a HUGE body.

That said, when you say "dough in at 155", you do mean that the temp of the mash AFTER the malt is added is 155, or are you saying that the temp of the water BEFORE the grain is added is 155?

If you are adding room temp grain to 155 water, the mash will end up in the mid 140's and that would totally explain this.

HTH-

That is temperature of the mash after a one minute rest, good stir, and checking multiple points in teh mash cooler. Will look into calibration. I am taking the thermometer for granted given the price I paid for it

Thanks all!

[Cliff]

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.52 %
1.00 lb Rye Malt (4.7 SRM) Grain 9.52 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.38 %
0.25 lb Rye Malt (Crystal, Simpsons, UK) (75.0SRM) Grain 2.38 %

Make that ten pounds of base malt not 8. Hell try 12 pounds.
I'll never understand why people think in terms of 10 pound fermentable starch grain bills for a five gallon batch.
Use more grain - it's cheap.

[Kbar]

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.52 %
1.00 lb Rye Malt (4.7 SRM) Grain 9.52 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.38 %
0.25 lb Rye Malt (Crystal, Simpsons, UK) (75.0SRM) Grain 2.38 %

Make that ten pounds of base malt not 8. Hell try 12 pounds.
I'll never understand why people think in terms of 10 pound fermentable starch grain bills for a five gallon batch.
Use more grain - it's cheap.

Trying to hit the Alc%.

[Kacey]

Lots of good ideas here, I like adding 1 lb of Carapils, BUT keep in mind the temptation of doing all of the things suggested. ONLY do one and re-brew. You will learn more and it will keep you from having a very MALTY beer.

*EDIT ok malty might not be the right word (I'm board and drinking) but you get the point.

[Mylo]

Rye does not give dryness -- in fact it is the exact opposite. Rye malt is THE CURE that you have been seeking! I swear to you. If you substitute 40-50% of your base malt with rye malt, you will see exactly what I mean. It is thick, syrupy, and oily, which will serve to counter any perception of dryness in your beers. Try it! Other experienced brewers will support me on this.

Rye is not the answer to problems with body. It's got a pretty powerful flavor, and at the % recommended above - you'd almost be making a Roggenbier. Carapils, Carafoam, or maltodextrin powder is the answer if you are looking at solving the problem with recipe tweaks.

I would double check your thermometers like others have mentioned, and also look at your process for determining your mash temp. Usually the mash will vary quite a bit from place to place. I found it helpful on the homebrew scale to stir and recirculate frequently, check temps in several places and average it out. If you can't get body by mashing as high as you say you are, then something else is going on. It could be a slight Brett infection or something.


Mylo