Mashed Too Low

[puffer555]

Hi guys,
Did an american brown ale on the weekend.
Should have been mashed high (67 -68) to give a bit of residual sweetness.
Anyway, after about 1/2 hr of the mash I checked the temp, and realised I was down around 64.
I quickly put the burner on and went back up to 68 for the rest (90 min biab mash).

Beer is finished primary fermentation now and tastes OK but a bit dry for my liking (as you would expect).
Is there anything I can add to bring back some background sweetness?
I dont want to add too many more fermentables (beer is already 5.4 %).
I know some people use lactose as a sweetener of sorts.
Is this an option?
Is there anything else.
Your help would be appreciated.
Thanks
Tim

 

[RdeVjun]

Yeah, that's a predicament, for sure, with me preferring drier beers and a recalcitrant low masher, I've been there before and more than once. My advice is to not worry too much though and don't bother farting around with lactose and so on, chances are you'll spoil a quite decent beer. Remember too that some pretty profound changes will take place with carbonation, it may balance out quite OK, maybe not quite what you were after, but quite good nevertheless. Just get set to enjoy it and learn from the experience is my advice. :icon_cheers: