the75
Well-Known Member
So, my 3rd beer ever was supposed to be a DIPA, but is very short of hop flavor & very strong in green apple flavor. From what I've read, that flavor is from acetylaldehyde. I'm trying to figure out where this came from in my process, so here is a quick rundown if anyone can help:
4 1/4 gallon batch in 5 gallon carboy
Water PH 5.6 Bottled (Used 4 gallon kettle - not full boil)
steeped 1 lbs Briess Pale Malt, 1/4 lbs Crystal 20 at 156 for 25 min
Boil, then added 7 lbs Pilsen Light LME & 2 lbs Golden Light Briess DME
2 oz columbus 60
2 oz columbus 45
1 oz warrior 30
1 oz chinook 30
1 oz centennial 15
1 teaspoon irish moss 15
1 teaspoon yeast nutrient 10
1 oz amarillo 5
1 oz simcoe 0
1.082 OG at 77
700 ML starter of Wyeast 1056 (decanted) & 1000ML starter of WLP008 (Briess Golden Light DME) not decanted (yeah, I know...LHBS was out of 1056 or WLP001)
Fermented at 70 Degrees for 21 days. Dryhopped for last 12 days (Too long?)
Gravity was at 1.024 at dryhop, finished at 1.019
I don't see anything blatantly obvious here, but maybe the yeast combo? Maybe oxidation? I think my bottling went pretty well, transfer seemed fine...
4 1/4 gallon batch in 5 gallon carboy
Water PH 5.6 Bottled (Used 4 gallon kettle - not full boil)
steeped 1 lbs Briess Pale Malt, 1/4 lbs Crystal 20 at 156 for 25 min
Boil, then added 7 lbs Pilsen Light LME & 2 lbs Golden Light Briess DME
2 oz columbus 60
2 oz columbus 45
1 oz warrior 30
1 oz chinook 30
1 oz centennial 15
1 teaspoon irish moss 15
1 teaspoon yeast nutrient 10
1 oz amarillo 5
1 oz simcoe 0
1.082 OG at 77
700 ML starter of Wyeast 1056 (decanted) & 1000ML starter of WLP008 (Briess Golden Light DME) not decanted (yeah, I know...LHBS was out of 1056 or WLP001)
Fermented at 70 Degrees for 21 days. Dryhopped for last 12 days (Too long?)
Gravity was at 1.024 at dryhop, finished at 1.019
I don't see anything blatantly obvious here, but maybe the yeast combo? Maybe oxidation? I think my bottling went pretty well, transfer seemed fine...