Extract flavour and hops

[Walrus81]

Howdy,

Ok I have now free issued a load of samples of my latest extract brew.

The overall response, was good, however a couple of people said that it needed a bit more body.

So I was thinking would boiling hops for longer create this, or would it be better to increase the quantity of hops?

Recipe was basically the ESB clone without dry hopping.

Thanks in advance for advice!

[Garth]

I don't think hops contribute to body, it's the malt that does that.

All you're going to do by boiling for longer is add more bitterness and lose hop aroma.

Try using more malt/malt extract but keep the batch size the same.

[Walrus81]

Cheers, I will give it a try.

[Walrus81]

Also the beer tastes a bit watery, I guess this is a combination of malt being diluted and also fermenting in an airing cupboard?

[Garth]

nothing to do with the airing cupboad just the malt content, although I would make sure the airing cupboard dosen't get hotter than about 24C or you'll get an odd taste to the beer.

[Walrus81]

OK, thanks so to improve my brew, it looks like it's all down to malt.

I assume that increasing crystal or choc grains will also have an effect on body and depth of flavour?

[Garth]

yep, crystal will add colour, sweetness and a more rounder body and taste, chocolate will do they same but watch how much you use as I have found they both become quite cloying and sickly in larger quantities especially the choccy.

[Walrus81]

Many thanks, I will bear this in mind for my next brew!