MariaAZ
Well-Known Member
I just cracked open a bottle of porter that is about 2 weeks in the bottle. The flavor is progressing nicely. It's malty sweet with a pronounced bitterness. Much improved over last week's sample!
The recipe I used called for 1 lb of crystal (I used 80L) and 1/4 lb each of black patent malt and roasted barley to be steeped at 150-160 deg for 30 min. The temperature shot up to 175, it was between 160-175 for about 3 minutes. I got the temps down pretty quickly.
I know that overheating grains can cause off flavors. One website said that this can cause astringency, something I can't detect in this batch. Although I try to be very careful to hold steeping temps, is this less of a problem with extract brewers who steep fairly small quantities of grain than with partial mash and AG? I'm figuring I would have tasted a problem by now...
The recipe I used called for 1 lb of crystal (I used 80L) and 1/4 lb each of black patent malt and roasted barley to be steeped at 150-160 deg for 30 min. The temperature shot up to 175, it was between 160-175 for about 3 minutes. I got the temps down pretty quickly.
I know that overheating grains can cause off flavors. One website said that this can cause astringency, something I can't detect in this batch. Although I try to be very careful to hold steeping temps, is this less of a problem with extract brewers who steep fairly small quantities of grain than with partial mash and AG? I'm figuring I would have tasted a problem by now...