Enjoy the beer that you deserve.
Mouthfeel: Thin or Lacks Body
If your beer tastes thin, approaching colored water in consistency, there are several adjustments you can make in your brewing.
- Excessive breakdown of proteins in the mash leaves insufficient material to give the beer body.
- A low-malt grist, especially when excessive adjunct sugars are used, provides insufficient protein to give the beer body.
- Wild yeast contamination can result in extremely high levels of attenuation, by their ability to ferment some sugars, such as maltotetraose and dextrins, that cultured yeasts are not able to process. As a result of this breakdown in dextrins, which contribute to mouthfeel, the beer may lack body.
- Reduce the time and the raise temperature of the protein rest during mashing.
- Increase the malt content in the grist.
- Maintain sanitary conditions.