I brewed this recipe about 6 weeks ago:
Batch Size: 5.50 gal
Boil Size: 7.02 gal
Estimated OG: 1.051 SG
Estimated Color: 14.6 SRM
Estimated IBU: 43.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
8.67 lb Pale Malt, Maris Otter
0.75 lb Crystal Malt - 30L
0.50 lb Aromatic Malt
0.50 lb Munich Malt
0.25 lb Chocolate Malt
0.75 oz Magnum (60 min)
1.00 oz EKG (Dry Hop)
0.50 oz Styrian Goldings (10 min)
0.25 oz EKG (5 min)
1 Pkgs White Labs #WLP007 (english ale)
The brew day went well and hit most of my numbers within a reasonable degree of tolerance. I bottled after three weeks in primary, one week in secondary for the dry hop and two weeks for bottle conditioning. Yes, this may be a bit early to be opening the bottles, but it is an ale and the carbonation level is good.
I am getting a strong, strong flavor of dirty, moist cardboard (820, 841 and 842 on the BJCP flavor wheel). I am trying to figure out what I did to cause this.
The wet cardboard flavor would lead me in the direction of HSA. I have used the same process for moving the wort from the MLT to the boil kettle for many other batches and not had this problem. I am still willing to entertain the idea, but I need to explain why only this beer has this problem and no others.
The EKG were leaf hops; this is my first time using them. Could these off flavors be the result of mishandling the leaf hops?
I have been researching but I cannot find any infection that usually causes these kinds of flavors.