Okay, so yesterday i brewed a batch where i steeped 1lb of 120L caramel malt between 165 and 150, for 45 minutes.
3lbs plain wheat dme and 3 lbs extra light dme
Hops at 60, 20, and 0
4 oz Lactose at 15
a tsp of Irish moss at 10
And 2oz vanilla extract at 0
I'm using white labs kolsch yeast, and I'll be racking to a secondary over vanilla beans soaked in vodka.
I assume i had the heat up too had because when i tasted the wort, it had a boot of a burnt flavor. I think part of it could be the "toasty" flavor from the caramel malt, but the flavor was pretty pronounced.
I know there's not much i can do now, and I'm not worried about it, but work is slow so I'm just wondering how much this flavor will mellow out. Or if there's anything i can do to help it mellow out. Anyone have any advice/opinions/suggestions/revelations?
P.S. The recipe is my own variation (based on what i had available to me) of cheese's vanilla caramel cream ale.