Phan71
Well-Known Member
I have a stout that I've recently tried a few of (after 3 weeks in the bottle). It seems I over-sparged (or over steeped) the specialty grains (recipe below), because it definitely has a bitter, astringent flavor (noticeably from the roasted barley). It's not a devastatingly horrible flavor, just not very ideal; the beer would certainly taste better without it.
My question is, is this one of those things that will mellow out with longer aging? Should I let this one sit a while for optimum flavor, or just write it off as a learning experience? (I seem to be having a lot of "learning experiences" lately, this is the second of three batches with a problem - hopefully the wheat ale I brewed last night will break this streak!)
1# Two Row malt
.5# UK Crystal Malt (~60L)
.5# Chocolate Malt
.5# of roasted barley
3.3# Northwestern amber LME (late edition - 15 min.)
1# Northwestern Amber DME
1 oz. of Chinook pellets @ 60 min.
.5 oz. of Chinook pellets @30 min.
.5 oz. Cascade (Whole Leaf) @ 30 min.
1 tsp. Irish Moss
1056 American Ale yeast
Steep the grains at about 160 degrees for 45 min. in about 2.5 gal. Sparge with another 1-1.5gal of 170 degree water.
My question is, is this one of those things that will mellow out with longer aging? Should I let this one sit a while for optimum flavor, or just write it off as a learning experience? (I seem to be having a lot of "learning experiences" lately, this is the second of three batches with a problem - hopefully the wheat ale I brewed last night will break this streak!)
1# Two Row malt
.5# UK Crystal Malt (~60L)
.5# Chocolate Malt
.5# of roasted barley
3.3# Northwestern amber LME (late edition - 15 min.)
1# Northwestern Amber DME
1 oz. of Chinook pellets @ 60 min.
.5 oz. of Chinook pellets @30 min.
.5 oz. Cascade (Whole Leaf) @ 30 min.
1 tsp. Irish Moss
1056 American Ale yeast
Steep the grains at about 160 degrees for 45 min. in about 2.5 gal. Sparge with another 1-1.5gal of 170 degree water.