j_dub4t
Active Member
Brewed the American Pale Ale from Brewing Classic Styles. It barely had any flavor at all- very strange. After a few sips, you can taste a gentle hop bitterness, but no flavor from the late additions at all. Even the malt flavor is much less than I anticipated. Any thoughts would be helpful b/c I am unsure of where to go from here.
OG: 1.056
FG: 1.011
IBU: 45
Water: distilled
Pre-boil Vol: 7 gal
Malt:
Extra Light LME*- 8.2 lbs
Munich LME- 0.5lbs
Wheat LME- 0.5lbs
*Recipe calls for Light. LHBS only had Extra Light
Steeping:
Victory**- 0.75lbs
**Steeped in 3/4 gal water for 30 minutes at 150-160F
Hops:
Horizon(60) 0.70oz
Cascade(10) 0.5oz
Centennial(10) 0.5oz
Cascade(0) 0.5oz
Centennial(0) 0.5oz
Extras:
Servomyces(10)
Whirlfloc(10)
Clarityferm- in fermenter
Post-Boil:
Cooled with pump and immersion chiller with ice water (about 15-20 minutes).
Oxygenated with O2.
Made appropriately sized starter of Wyeast 1056. Pitched at 66F. Fermented at 68F(one week). Raised to 71F(one week). Cold crashed to 38F(one week).
Kegged and carbed to 2.5 vols.
Very confused, but hopefully someone out there has some insight for me. Thanks ahead of time!
OG: 1.056
FG: 1.011
IBU: 45
Water: distilled
Pre-boil Vol: 7 gal
Malt:
Extra Light LME*- 8.2 lbs
Munich LME- 0.5lbs
Wheat LME- 0.5lbs
*Recipe calls for Light. LHBS only had Extra Light
Steeping:
Victory**- 0.75lbs
**Steeped in 3/4 gal water for 30 minutes at 150-160F
Hops:
Horizon(60) 0.70oz
Cascade(10) 0.5oz
Centennial(10) 0.5oz
Cascade(0) 0.5oz
Centennial(0) 0.5oz
Extras:
Servomyces(10)
Whirlfloc(10)
Clarityferm- in fermenter
Post-Boil:
Cooled with pump and immersion chiller with ice water (about 15-20 minutes).
Oxygenated with O2.
Made appropriately sized starter of Wyeast 1056. Pitched at 66F. Fermented at 68F(one week). Raised to 71F(one week). Cold crashed to 38F(one week).
Kegged and carbed to 2.5 vols.
Very confused, but hopefully someone out there has some insight for me. Thanks ahead of time!