Watery Beer Question.

Discussion in 'Homebrewing' started by fastenoughforphish, Apr 28, 2013.

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  1. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    So I just brewed a nice Belgian Pale Ale but it came back a bit watery. The FG ended at 1.012 so I thought it would be a bit fuller in the mouth, and it definitely carbonated just fine (nice prickly bite, big ole head). I didn't use any simple sugars here, just Pilsner Malt Extract and some steeping grain (its the recipes from for a Belgian Pale Ale in Brewing Classic styles but dialed down to 2.5 gallons and used WLP510 Bastogne yeast with a starter).

    I guess this is more of a general question cause I am very new to brewing, only 5 batches in, but what are some various reasons that you might get a watery beer. Anyways I am loving this hobby and the more I do it the more obsessed I am with homebrewing. So fun the discover, read blogs, and brew.
     
    #1 fastenoughforphish, Apr 28, 2013
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I realize you said the recipe came out of brewing classic styles, but would you mind posting your recipe/procedure like you brewed it? There is a lot of personal perception involved with "watery". WLP510 is described as dry, clean, and less spicy. It could just be underwhelming yeast character. Also extract ferment ability is locked in during it's production. It could just be a very fermentable extract. I suspect the issue may stem from when you scaled down the recipe...possibly. It is never as simple as double everything or halve everything.
     
    #2 scurvy311, Apr 28, 2013
  3. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    It might be an issue of not getting all the malt extract out of the can, it might be an issue of not halving a conversion (Not to say you messed up. Did you)? :slight_smile:

    As Scurvy requested, a recipe and some basic procedures might help. I also wonder if you remembered cut the hops in half. Extra bitterness can make session beers taste thin to me.
     
    #3 inchrisin, May 1, 2013
  4. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    Ok ok I found it.

    Grain Bill:

    3.3 lbs Pilsener LME
    1.0 lbs Pilsener DME
    6 oz Caramunich (steep)
    2 oz Biscuit 22 L (steep)

    Hops.
    .5 oz East Kent Goldings 60
    .5 oz East Kent Goldings 0

    Yeast
    WLP510

    Steeped at 150 for 30 minutes in 2 qts. Added 11 qts to bring total to 13 (3.25 gallons). Added all the LME before boil reached. Added DME and whirflock at 15. Made a started (no clue the size really since it was my first time doing this, but I did one lol). Cooled to 65 and pitched yeast, kept at 63-64 degrees during fermentation.

    OG: 1.060
    FG: 1.012

    This was my fourth beer, and so far with my beers I've just been exploring different techniques, so with this beer I tried to learn more about yeast (aka I made my first started, tried a unique belgian yeast, and tried to control fermentation temperature). Me and my brother are doing this together so the next day we brewed a larger to learn about largers.

    Anyways, I am ok with the mouthfeel on this one, just a titch watery and was just wondering what may cause this. On Thursday I am hoping to do a BIAB partial or maybe all grain (2.5 gallon if so). Thanks all.
     
    #4 fastenoughforphish, May 1, 2013
  5. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    There are several causes for wateriness.

    On a side note, have you read How to Brew yet? I don't know if there is a section of it that covers this, but it is probably touched on in several areas. Yeast, malt selection, mashing, attenuation, and carbonation among other things effects mouthfeel and body.

    But your characterizing it as "titch watery" may just be your perception of slightly overcarbonated with underwhelming flavor. If your hydrometer reading of 1.012 is correct, that should be providing some body.

    I want to know more about how you made the starter while boiling the wort.

    Also, I understand what you are saying about "exploring different techniques". But I will say, there is a "best" technique(s) for every common style of home brewing (BIAB, all grain, partial mash, all extract) established. Brew with the one best for you first then tweak from there. Don't try to reinvent the wheel. If you are not sure, post what ingredients and what equipment you have and we can probably get you there. Most of us went through it at one time.
     
    #5 scurvy311, May 1, 2013
  6. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    Yes I have read How to Brew. And reread and reread some more. In terms of technique, I think you misunderstood what I meant. I meant I am learning how to use these already established techniques. On my second beer I dryhopped because I didn't do that on my first beer, so that is a "technique" I tried to learn on my second beer (the opposite would be dry hopping, adding oak chips, making a 2L starter, racking onto fruit, ect. ect. That would be too many "techniques" to try for one beer, ya dig).

    I made the starter the day before with about a half cup DME and two cups water (I could be totally off I am trying to remember, my LHBS gave me a few different measurements and since it was a 2.5 gallon batch I wasn't too worried about getting it perfect). Anyways did it in a growler.

    I was just confused about why I was getting watery when the FG was 1.012. Might just be the fact that it is extract beer with the yeast I used. Thanks for all the help! Like I said, I am onto a BIAB tomorrow so excited for that!
     
    #6 fastenoughforphish, May 1, 2013
  7. JGam115

    JGam115 Pundit (977) Apr 8, 2013 New York
    Trader

    IMHO the grain bill for the steep is pretty light. Compounded by the fact that the recipe called for DME and LME could've also played a role. For example, 1lb DME = 0.8lb LME. I'm also assuming the batch size is 2.5 gallons or thereabouts?
     
    #7 JGam115, May 1, 2013
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The rule of thumb of 80% is pretty good, but you need to swap your DME and LME in that formula.
     
    #8 VikeMan, May 1, 2013
  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    FWIW, everything that I read in fastenoughforphish’s posts sounds OK to me. I also would expect that a beer with a final gravity of 1.012 would have enough body such that the beer would not be considered to be watery.

    So, did your brother (independent of anything you may have stated) also describe this beer as being watery?

    Cheers!
     
    #9 JackHorzempa, May 1, 2013
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