This weekend my plans fell through. So, I took the opportunity to build up my brew pipeline. I have a brew planned for next weekend, and one in the primary already.
So, I figured I'd experiment with a simple brew that I could put together quickly and would be an easy drinker.
I bought two 3.3 lb cans (6.6 lbs.) of Muntons Maris Otter, 4 oz of centennial hop pellets and some US-05 yeast. So, I started a 3 gallon boil for a 5 gallon batch. Everything smelled great during the 60 min boil, but I never thought to calculate IBU's. I added .5 oz. every 15 minutes, and one ounce at flame out for a total of 3 ounces. That left me with one ounce for dry hopping.
Then, I noticed it was super bitter. Yikes! The smell is amazing, but the taste is like straight espresso as far as bitterness. That's when I checked an IBU calculator, and realized I was at almost 41 IBU for a rather light beer.
I didn't take a gravity reading, but figured it was probably in the 1.042 range (fairly light). I'm a bit concerned that it is going to be too bitter for that gravity.
12 hours later it was bubbling away, and still smelling great. 24 hours later it blew the stopper out. Fermentation is going nuts. The scene in the carboy looks like a yeast tornado with a massive foamy head. 36 hours later, the stopper is staying put. Fermentation is still very aggressive. (72 degrees)
1. Since Muntons doesn't provide ppg on this LME, is it possible that I underestimated it?
2. Am I doomed to bitter beer face?