The most recent PM batch I just kegged has an overpowering caramel flavor to it. The PM temp I was aiming for was 151 but I overshot it and mashed at 158. I only mashed 2.5 lbs. of grain so I didn't think it would make too much of a difference, but could have it?
Also I use LME. I brewed the day after I got it in the mail from MoreBeer (after 7 days of shipping) so I'd assume it is fresh as MoreBeer has provided me with quality ingredients in the past. Therefore, I don't think that it could be the LME caramelizing, especially since I add it late in the boil as well.
So basically, my question to the more experienced brewers is what could cause the caramel flavor, the high mash, the LME, or a combo of both?
Here is the recipe:
OG: 1.059 (wanted it to be closer to 1.055)
FG: 1.016 (wanted it to be closer to 1.012 but I mashed high)
6# Pilsen Light LME
2# Golden Promise
1/2# Vienna
6oz. Crystal20
1oz. Centennial at 60 min
1oz. Centennial at 15 min
2oz. Centennial at 1 min
WLP007 Dry English Ale
Also I use LME. I brewed the day after I got it in the mail from MoreBeer (after 7 days of shipping) so I'd assume it is fresh as MoreBeer has provided me with quality ingredients in the past. Therefore, I don't think that it could be the LME caramelizing, especially since I add it late in the boil as well.
So basically, my question to the more experienced brewers is what could cause the caramel flavor, the high mash, the LME, or a combo of both?
Here is the recipe:
OG: 1.059 (wanted it to be closer to 1.055)
FG: 1.016 (wanted it to be closer to 1.012 but I mashed high)
6# Pilsen Light LME
2# Golden Promise
1/2# Vienna
6oz. Crystal20
1oz. Centennial at 60 min
1oz. Centennial at 15 min
2oz. Centennial at 1 min
WLP007 Dry English Ale