Metallic/tart Finish on a brew...

HEY GUYS! Excited to be here! Long time reader, first time poster...

I have been brewing about 4 months now. Starting my 3rd all-grain this weekend. Schlafly Pumpkin clone... Have done probably 6-7 brews now, the others were extract.

I had a question regarding a Boulevard Nutcracker Ale clone I did 2 weeks ago. My OG was roughly 1.052 and now I'm at roughly 1.010. I don't think I'm done... I beer thieved a sample to get gravity and taste test and it has a metallic/tart finish. NOT sour apple. Sort of a metallic/tart finish, more metallic than tart. Hard to describe. I know not everyone knows what Boulevard NA is but here is my bill and boil... Any help is appreciated. THANKS GUYS! And HAPPY BREWING!!!

Gonna take a shot at this too -

Tonight - Bottled Green Flash WC IPA clone
Fermening - Boulevard Nutcracker
On deck - Schlafly Pumpkin Ale clone



BILL - FOLLOWED TO A TEE! According to this, my FG is past were I should be BUT my OG was off. During mash, I lost temp quickly, maybe I didn't get all the proper A and B sugars?!

Christmas/Winter Specialty Spice Beer

Type: All-Grain
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00


Ingredients

Amount Item Type % or IBU
4 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 38.30 %
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 38.30 %
1 lbs Aromatic Malt (26.0 SRM) Grain 8.51 %
1 lbs Special B Malt (180.0 SRM) Grain 8.51 %
8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 4.26 %
4.0 oz Molasses (1/2 Cup) (80.0 SRM) Sugar 2.13 %
0.50 oz Chinook [13.00 %] (60 min) Hops 19.6 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 6.4 IBU
0.50 oz Chinook [13.00 %] (15 min) Hops 9.7 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.7 IBU

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.98 %
Bitterness: 37.4 IBU Calories: 280 cal/pint
Est Color: 21.9 SRM

I'm going to go with something in your water. High iron, chlorine or chloramines. It could also just be green beer. Did you use tap water, RO, distilled, etc.

I'm in Missouri and just used tap... We have some of the best water in KC. If I recall I used the London ESB 1968 Wyeast and have read that can cause the off flavor EARLY on in the fermentation and time heals it.