phuff7129
Well-Known Member
In 2 years of brewing I have never dumped a beer. I have replied to dumper threads to not dump your beer, just give it more time. Alas, I am considering dumping this one.
This is my 12th all grain batch, 30th batch overall so I am not completely inexperienced. Until now, all of my beers have been drinkable to very good but not great. I make alot of APA's and IPA's and I have just never got the kind of hop profile both aroma and flavor that I was looking for. They just didnt pop.
I am confortable my process is good as I have had alot of good results. I have done some reading on water chemistry but it made my head hurt so I havent done anything with that. I did read that you should not use softened water and that is what I had been using so I thought I might be able to improve my beer by bypassing my softener. This was the first batch where I used unsoftened tap water. That is the only thing I did differenty from previous batches.
The brew is Yoopers DFH 60 minute IPA. Here is the recipe.
#25 Dog Fish Head 60 Minute IPA
American IPA
Type: All Grain Date: 9/12/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Kettle and large mash tun
End of Boil Volume 6.46 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 79.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (4.0 SRM) Grain 1 97.5 %
6.1 oz Amber Malt (22.0 SRM) Grain 2 2.5 %
0.75 oz Warrior [15.00 %] - Boil 60.0 min Hop 3 30.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 35.0 min Hop 4 18.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 5 13.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 7 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 10.0 Days Hop 8 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
Beer Profile
Est Original Gravity: 1.071 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 7.5 %
Bitterness: 62.5 IBUs Calories: 216.3 kcal/12oz
Est Color: 7.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15 lbs 6.1 oz
Sparge Water: 4.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.23 qt of water at 165.9 F 154.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.79gal, 3.75gal) of 168.0 F water
The brew went well. I mashed at 153 for 60 minutes. I used a starter per mrmalty.com. It fermented dryer but all my beers seem to.
Here is my unsoftened water chemistry.
Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm) Bicarbonate (ppm)
58 24 8 9 38 222
What I have is a beer that I have been sampling every week from 6 weeks to 12 weeks. The color is right. It is clear. It has a nice white head and lacing. It has a nice hop aroma. It has a nice bitterness on the tongue at first and then it has this really awful taste. I do not know what exactly astringincy is but I am guessing this taste is astringent. It is kind of a chemical taste. It hasn't got any better with age and it is now 3 months old so I am not holding much hope out for it.
In doing research I know that my water is very alkaline and that is a problem but is it enough of a problem to ruin a beer? Does the softener reduce the alkalinity? Is that why I havent had this problem using the softened water?
I know I have to address water chemistry and thanks to the fine folks here I have learned alot and I have the Brunwater spreadsheet and I think I have it close to figured out. I am just curious if the alkalinity can ruin a beer and does anyone think more age will help this beer.
Also, i brewed this beer using the same unsoftened water and while it isnt great it's not bad. I am not picking up any of that astringent flavor in this beer. I am guessing the reason this beer is better is because it uses darker grains which arent hurt as bad by the alkalinity. Here is the recipe.
2012 Winter Ale
American Amber Ale
Type: All Grain Date: 10/4/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Kettle and large mash tun
End of Boil Volume 5.50 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 79.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.4 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 6.8 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 5.1 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 3.4 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 5 1.7 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.7 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 38.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 10.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 6.5 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 10 4.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 11 7.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 13 -
2.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 7.8 %
Bitterness: 68.0 IBUs Calories: 231.5 kcal/12oz
Est Color: 17.3 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14 lbs 12.0 oz
Sparge Water: 4.66 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.44 qt of water at 168.8 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (0.91gal, 3.75gal) of 168.0 F water
Thanks in advance!
This is my 12th all grain batch, 30th batch overall so I am not completely inexperienced. Until now, all of my beers have been drinkable to very good but not great. I make alot of APA's and IPA's and I have just never got the kind of hop profile both aroma and flavor that I was looking for. They just didnt pop.
I am confortable my process is good as I have had alot of good results. I have done some reading on water chemistry but it made my head hurt so I havent done anything with that. I did read that you should not use softened water and that is what I had been using so I thought I might be able to improve my beer by bypassing my softener. This was the first batch where I used unsoftened tap water. That is the only thing I did differenty from previous batches.
The brew is Yoopers DFH 60 minute IPA. Here is the recipe.
#25 Dog Fish Head 60 Minute IPA
American IPA
Type: All Grain Date: 9/12/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Kettle and large mash tun
End of Boil Volume 6.46 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 79.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (4.0 SRM) Grain 1 97.5 %
6.1 oz Amber Malt (22.0 SRM) Grain 2 2.5 %
0.75 oz Warrior [15.00 %] - Boil 60.0 min Hop 3 30.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 35.0 min Hop 4 18.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 5 13.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 7 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 10.0 Days Hop 8 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
Beer Profile
Est Original Gravity: 1.071 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 7.5 %
Bitterness: 62.5 IBUs Calories: 216.3 kcal/12oz
Est Color: 7.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15 lbs 6.1 oz
Sparge Water: 4.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.23 qt of water at 165.9 F 154.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.79gal, 3.75gal) of 168.0 F water
The brew went well. I mashed at 153 for 60 minutes. I used a starter per mrmalty.com. It fermented dryer but all my beers seem to.
Here is my unsoftened water chemistry.
Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm) Bicarbonate (ppm)
58 24 8 9 38 222
What I have is a beer that I have been sampling every week from 6 weeks to 12 weeks. The color is right. It is clear. It has a nice white head and lacing. It has a nice hop aroma. It has a nice bitterness on the tongue at first and then it has this really awful taste. I do not know what exactly astringincy is but I am guessing this taste is astringent. It is kind of a chemical taste. It hasn't got any better with age and it is now 3 months old so I am not holding much hope out for it.
In doing research I know that my water is very alkaline and that is a problem but is it enough of a problem to ruin a beer? Does the softener reduce the alkalinity? Is that why I havent had this problem using the softened water?
I know I have to address water chemistry and thanks to the fine folks here I have learned alot and I have the Brunwater spreadsheet and I think I have it close to figured out. I am just curious if the alkalinity can ruin a beer and does anyone think more age will help this beer.
Also, i brewed this beer using the same unsoftened water and while it isnt great it's not bad. I am not picking up any of that astringent flavor in this beer. I am guessing the reason this beer is better is because it uses darker grains which arent hurt as bad by the alkalinity. Here is the recipe.
2012 Winter Ale
American Amber Ale
Type: All Grain Date: 10/4/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Kettle and large mash tun
End of Boil Volume 5.50 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 79.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.4 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 6.8 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 5.1 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 3.4 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 5 1.7 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.7 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 38.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 10.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 6.5 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 10 4.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 11 7.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 13 -
2.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 7.8 %
Bitterness: 68.0 IBUs Calories: 231.5 kcal/12oz
Est Color: 17.3 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14 lbs 12.0 oz
Sparge Water: 4.66 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.44 qt of water at 168.8 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (0.91gal, 3.75gal) of 168.0 F water
Thanks in advance!