Way too dry

[Draveur77]

I brewed this a few weeks ago and it turned out WAY!!! too dry. You can really feel the dryness on the tongue, uncomfortable even. FG was 1.006. Everything seems middle of the road for style. I'm wondering if I missed something. I usually put the warm water in the mash tun, then the grain. I'm usually within 1 or 2 degrees for temps. I usually adjust with warm or cold water and let sit for an hour. I usually do a mash out let stand for 5 min then I sparge for 30 min. I'm doing all grain for a year now with roughly the same technic. Any feedback would be appreciated.



Recipe: Irish Red
Brewer: Draveur77
Style: Irish Red Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 75.00 l
Batch Size (fermenter): 63.00 l   
OG: 1.046 SG
Estimated Color: 13.3 SRM
Estimated IBU: 20.1 IBUs
Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        42.3 %       
12 lbs 8.0 oz      Pale Malt (2 Row) UK (3.0 SRM)           Grain         2        40.7 % 
1 lbs 8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        4.9 %         
1 lbs 8.0 oz          Crystal 15, 2-Row, (Great Western) (15.0 Grain         4        4.9 %         
1 lbs 8.0 oz          Victory Malt (biscuit) (Briess) (28.0 SR Grain         5        4.9 %     
12.0 oz              Roasted Barley (300.0 SRM)               Grain         6        2.4 %         
2.50 oz              East Kent Goldings (EKG) [5.70 %] - Boil Hop           7        17.1 IBUs     
0.50 oz               Goldings, B.C. [5.00 %] - Boil 60.0 min  Hop           8        3.0 IBUs       
3.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -     

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 30 lbs 12.0 oz
----------------------------
Name                   Description                             Step Temperat Step Time     
Mash In                Add 36.26 l of water at 73.5 C          67.0 C        60 min       

[Two Wheeler]

How much do you trust your thermometer?

[mikegraham]

How much do you trust your thermometer?

sad to say i wing most of my brews

[Two Wheeler]

67 celsius is 152.7 farenheit. I regularly mash at 149, using similar grain bills and end up around 1.009-1.0012

[robcoombs]

How much do you trust your thermometer?

sad to say i wing most of my brews

Mash temp is one of the most important variables on brew day. It will effect FG, mouthfeel, abv. Dialing that in is one of the keys to brewing consistently good beer.

[mikegraham]

How much do you trust your thermometer?

sad to say i wing most of my brews

Mash temp is one of the most important variables on brew day. It will effect FG, mouthfeel, abv. Dialing that in is one of the keys to brewing consistently good beer.

i soot for 149 as close as i can get on all my beer but if i dont get it i go with it

[robcoombs]

I've had US05 go that low on me a number of times, though it generally stays in the range @Two Wheeler mentioned. You could use a different strain for that style, something that doesn't attenuate so well. You could always mash a little higher as well next time (154F). If you find this batch far too dry, and you've kegged it, you could always back sweeten with a little bit of lactose to save it.

[robcoombs]

How much do you trust your thermometer?

sad to say i wing most of my brews

Mash temp is one of the most important variables on brew day. It will effect FG, mouthfeel, abv. Dialing that in is one of the keys to brewing consistently good beer.

i soot for 149 as close as i can get on all my beer but if i dont get it i go with it

Ah, that makes more sense. I thought you meant you didn't pay much attention to mash temp   

[mikegraham]

How much do you trust your thermometer?

sad to say i wing most of my brews

\\

oh i do but if i cant hit what i want i just go with it and see how she goes

Mash temp is one of the most important variables on brew day. It will effect FG, mouthfeel, abv. Dialing that in is one of the keys to brewing consistently good beer.

i soot for 149 as close as i can get on all my beer but if i dont get it i go with it

Ah, that makes more sense. I thought you meant you didn't pay much attention to mash temp   

[nagirroc]

My recent batches with US05 (recently) purchased at Noble grape have finished in the 1.006 to 1.008 range. I never finished this low before with the same recipes and US05. I have been wondering if it is a characteristic of the current US05 batch.

[Jake]

Yea that seems like a low FG for the style and grain bill. 1.006-1007 isn't all that uncommon for me when using US-05 and brewing something like a session IPA with a grain bill of nothing but pale malts and no crystal and OG of 1038-1040ish.

May not be the best of strains for an Irish red ... US05 is a beast and I find it'd difficult to have it not attenuate down below 1.010 for beers under 1.060 of so OG

[Draveur77]

THANKS FOR THE HELP!!! I had to re-calibrate my thermometer when I was setting my mash temp. I didn't think it affected the brew day that much but maybe the first few minutes of mashing, when I was tinkering with it, the temp was too low. I thought that I should put a # of carapils or wheat next time. The beer is still very good, specially flavour, but I want perfect beer. LOL!!!

[Roger]

 Yea the pursuit of perfect beer... I think we're all in that boat.