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**Miclip** · 09-10-2011, 03:10 AM

Hi

Our first brew is ready to drink, an extract IPA. We steeped some grains so not sure if that is considered a partial mash. Anyway we tried a bottle earlier in the week and it was a bit flat so left it for another week. Now it's a little more carbonated but has a strong molasses flavour. I googled it but can only find folks were they added molasses which we didn't. Is this normal should we give it more time?

Thanks.

avidhomebrewer · 09-10-2011, 04:10 AM

It is still green. Give it more time.

Captain Damage · 09-10-2011, 02:04 PM

First off, just to clear it up you're doing "extract+grains," not a partial mash.

Molasses flavor is a little strange fro an IPA, but not likely an indication that anything is wrong. Like Avidhomebrewer said, it's probably just green, i.e., young and not quite ready to drink. Give it another week and try it again.

**Revvy** · 09-10-2011, 02:06 PM

What were the grains you steeped? Also how old was the extract?

**Miclip** · 09-10-2011, 08:53 PM

Grains :

1.5 lbs 2 row
.5 20 L
.5 carapils

Steeped for 45mins @ 155

We brewed it the day we bought it from the LHBS here in SF. Don't know how old the LME was but they're a pretty busy store so would imagine it doesn't sit around for too long.

Captain Damage · 09-10-2011, 09:53 PM

OK I take it back, you have 2-row in there so you were indeed partial mashing, as opposed to steeping.

**Revvy** · 09-10-2011, 10:31 PM

Man I'm stumped. So what part of mollasses flavor does it remind you of? Is it burnt caramel or is it sulphuric?

**Miclip** · 09-10-2011, 10:32 PM

So partial mashing just includes a base malt?

bigbeergeek · 09-10-2011, 10:36 PM

Could you have scorched the extract when you added it to the pot on your stove? Did you take the pot of the heat source before adding the extract? That stuff is dense and it needs to be stirred thoroughly OFF the heat before returning it to the flame/coil. Other than that, as others have said -- give the beer a minimum of 3 weeks in the bottle before cracking open another one.

**Miclip** · 09-10-2011, 10:37 PM

Quote:

Originally Posted by Revvy

Man I'm stumped. So what part of mollasses flavor does it remind you of? Is it burnt caramel or is it sulphuric?

Maybe burnt caramel. Went to a rum distillery in Australia and it reminds me of trying the purified molasses. Tried a beer earlier in the week and it was a little flat but didn't notice the molasses.

I guess just give it more time and see what happens, not like I can do much about it anyways.