jmp138
Well-Known Member
So I brewed O Flannagain Standard and am finally able to draw my first pints of the keg. The beer is nice and rich, lots of roasty flavor, the bitterness is just right, maybe not quite as creamy as I would like. The one thing that tastes off is the presence of an almost metallic acidity. You get hit with the roasty flavor up front, but then it hits with that acidic flavor. Its not terrible, just not what I would prefer.
Heres the recipe I used.
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
Mashed for 60 minutes at 160, then left in primary for 2 1/2 weeks at 66 degrees.
I would really appreciate any ideas on brewing practices or brew science that could explain this off flavor. Thanks
Heres the recipe I used.
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
Mashed for 60 minutes at 160, then left in primary for 2 1/2 weeks at 66 degrees.
I would really appreciate any ideas on brewing practices or brew science that could explain this off flavor. Thanks