« on: February 27, 2017, 05:34:33 PM »
Shoot for 1.060 instead of 1.040. That might do the trick.This^^. Most beer at 1.040 is going to taste thin.
Also, steep or mini-mash in the 150s F for just 30-40 minutes instead of 60 minutes. This will leave more unfermentable dextrins in the wort compared to a full hour mash. If you were steeping in the 140s for a full hour, the enzymes from the pilsner malt will be doing cartwheels and jumping jacks in your wort.