Fixing a dry ale

6 posts / 0 new
Last post
Fixing a dry ale

Ok, so maybe creativity goes unrewarded, sometimes. I sought to make a dry ale, so I mashed some pilsner and Munich for 2 hours at 147F down to around 140, batch sparged with 180F sparge water and boiled the stuff 90 minutes on a pretty hard boil. German Select hops as FWH and 10 minute addition. No surprise - it is DRY and pretty watery in terms of body. It fermented down to 1.004 or so. In tasting the couple extra liters I had bottled, I decided to add some malto dextrine to the full keg when I boiled and added the corn sugar to prime the cornie keg.

What do you think about that as a fix for this situation? (still waiting to tap the keg to see if there's any difference 4ozs. of md makes....I am also thinking of making some zitroensirup and himbiersirup to serve with it, like you would a Berliner Weiss).

denny's picture
I dunno, you'll have to tell

I dunno, you'll have to tell us. I can tell you that nearly every beer I've tried to "fix" turns out worse than if I had done nothing. But I could just be bad at fixing.

Life begins at 60....1.060, that is!

Tom-R2's picture
I have to agree with Denny,

I have to agree with Denny, my attempts to "fix" it once it's done never works out.

dmtaylor's picture
You guys are just bad at

You guys are just bad at fixing. A lot of beers I have needed to fix turned out great afterwards.

I have never used maltodextrin to fix body. However I have used lactose many times with great success. The two are probably extremely similar. In 5 gallons, 4 oz will just take the edge off, 8 oz will be more noticeable, 12 oz will be very noticeable, and 1 lb will turn out downright thick & chewy. When in doubt, I would use 8-12 oz. But you might notice a difference at 4 oz, maybe.

Dave "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Well, it is the most popular

Well, it is the most popular beer on my tap right now. It turned out fine - the added body balanced it out without becoming too sweet. Who'd a thunk it? I haven't added any side syrup to serve with it, since everyone likes it just as it was. One friend refused to believe that it was the same beer as I had in growlers at a party earlier this summer - I told him what I had done and he said it was way better than the Classic American Pilsner from our AHA Big Brew, so I took that as a compliment and couldn't help wondering if I screwed up the AHA CAP.....I still will try to avoid the problems in the first place, though. Just good to know some saving of the off beer is possible.

I've "fixed" beers a number

I've "fixed" beers a number of times at various stages, even to the extent of blending sours with non-sour with the same profile to "rescue" it from being too sour. My father used to say that the difference between a good carpenter and a poor one was his ability to fix his mistakes. The same applies to screw ups brewing. You have to "think on your feet"