I made an amber ale with the following recipe"
7 lb 2 row pale
2 lb Amber
1 lb Munich
.50 lb Biscuit
.25 lb Crystal 10L
.25 lb Crystal 40L
.25 lb Special Roast
Ok, my hop schedule is regrettable, but I had a 1.5 oz mixture of Nugget, Williamette, and Sterling from previous batches and there were mixed together so I just put .5 oz in at 60, 30, and 5. The yeast was a US dry ale variety from a reused from a previous batch.
The grain bill is identical to a fat tire clone recipe I think I found on this forum, the only difference is the hopping.
The brewing went nearly flawless; hit all my targets; OG 1.050.
I let it sit in the primary for 2 weeks, I measured the FG at 1.010 at 4 days. Its been in the bottle for 10 days.
I know its early, but I'm a noob and impatient, so I cracked one today just to see whats going on. The beer looks ok, has a nice head and retention, relatively clear. But it tastes horrible. It has this overwhelmingly strong roast malt taste to it. The taste is very similar to a strong nut brown ale I brewed, except this roasty, almost woody, taste is greatly amplied.
Will something like this mellow down significantly with time? Thanks!
Ben
7 lb 2 row pale
2 lb Amber
1 lb Munich
.50 lb Biscuit
.25 lb Crystal 10L
.25 lb Crystal 40L
.25 lb Special Roast
Ok, my hop schedule is regrettable, but I had a 1.5 oz mixture of Nugget, Williamette, and Sterling from previous batches and there were mixed together so I just put .5 oz in at 60, 30, and 5. The yeast was a US dry ale variety from a reused from a previous batch.
The grain bill is identical to a fat tire clone recipe I think I found on this forum, the only difference is the hopping.
The brewing went nearly flawless; hit all my targets; OG 1.050.
I let it sit in the primary for 2 weeks, I measured the FG at 1.010 at 4 days. Its been in the bottle for 10 days.
I know its early, but I'm a noob and impatient, so I cracked one today just to see whats going on. The beer looks ok, has a nice head and retention, relatively clear. But it tastes horrible. It has this overwhelmingly strong roast malt taste to it. The taste is very similar to a strong nut brown ale I brewed, except this roasty, almost woody, taste is greatly amplied.
Will something like this mellow down significantly with time? Thanks!
Ben