Originally Posted by seabass07

Any chance you scorched the wort during the mash or boil? I had the same thing happen to an oatmeal porter. It has an ash tray flavor from using a heat stick in too thick of a mash. I always used a heat stick for step mashes, but this time I screwed up and it was way too thick. There was a black crust on the element. It tastes like tobacco ash.