wgentzel
Well-Known Member
So I just made up my own recipe for an all Centennial IPA and I thought it looked normal enough, so I went ahead with it. It's been fermenting at 60F (air temp) for about 11 days now and the Krausen just dropped. I figured I would go ahead and get a sample to check the gravity. It attenuated reallly well, 82%! I had a smell and it smelled extremely sweet for the style of beer and formula, and I tasted it and that was even stranger.
It tastes like a Belgian ale of some sort. Fruity, spicy, and some bubblegum flavor. What the heck!
Anyway, here is the info and if anyone has some insight please help me figure this out. Will the off taste clear up with more time on the yeast?
Centennial IPA
OG: 1.057
FG: 1.010
IBU: 61.0 (Rager)
Color: 10 SRM (Gold to Copper)
Yeast: WLP001
Primary: 3 weeks at 60F
Seconday: N/A
5 gallon batch
6.5 gallon boil
MALT AND FERMENTABLES
11lbs 2oz German two-row pils
8oz Crystal 55L
8oz Biscuit Malt
6oz Toasted Malt
4oz Torrified Wheat
4oz Amber Malt
HOPS
60mins 0.5oz Centennial (10.0 AA)
30mins 1.0oz Centennial (10.0 AA)
15mins 1.0oz Centennial (10.0 AA)
15mins 1tsp Irish moss
Plan to dry hop in the keg for a week with 1oz Centennial
Mashed @ 152 for 60min. When I pitched the yeast the starter was around 65F and the wort was around 78F. The tap water here is hot in the summer and I couldn't get it any cooler with the immersion chiller. Anyway, right from there to the 60F fridge, so the temp dropped pretty quickly and fermentation started after about 24hours. Even if the high pitching temp had some effect (I assume it was minimal since it chilled fairly quickly in the fridge) I don't see how it would make it taste like a Belgian. It was REALLY sweet too. I mean I can see peach flavors and whatnot, but even when I have done other beers with WLP001 at high temps I don't remember it being so Belgiany. Ideas?
It tastes like a Belgian ale of some sort. Fruity, spicy, and some bubblegum flavor. What the heck!
Anyway, here is the info and if anyone has some insight please help me figure this out. Will the off taste clear up with more time on the yeast?
Centennial IPA
OG: 1.057
FG: 1.010
IBU: 61.0 (Rager)
Color: 10 SRM (Gold to Copper)
Yeast: WLP001
Primary: 3 weeks at 60F
Seconday: N/A
5 gallon batch
6.5 gallon boil
MALT AND FERMENTABLES
11lbs 2oz German two-row pils
8oz Crystal 55L
8oz Biscuit Malt
6oz Toasted Malt
4oz Torrified Wheat
4oz Amber Malt
HOPS
60mins 0.5oz Centennial (10.0 AA)
30mins 1.0oz Centennial (10.0 AA)
15mins 1.0oz Centennial (10.0 AA)
15mins 1tsp Irish moss
Plan to dry hop in the keg for a week with 1oz Centennial
Mashed @ 152 for 60min. When I pitched the yeast the starter was around 65F and the wort was around 78F. The tap water here is hot in the summer and I couldn't get it any cooler with the immersion chiller. Anyway, right from there to the 60F fridge, so the temp dropped pretty quickly and fermentation started after about 24hours. Even if the high pitching temp had some effect (I assume it was minimal since it chilled fairly quickly in the fridge) I don't see how it would make it taste like a Belgian. It was REALLY sweet too. I mean I can see peach flavors and whatnot, but even when I have done other beers with WLP001 at high temps I don't remember it being so Belgiany. Ideas?