Snood
Well-Known Member
Hi Folks.
A friend and I have just completed our second AG brew and wed like a little help/feedback on how its gone. Our first AG brew was a recipe we followed from here and went very well (except for a dead yeast issue to begin with), this second brew was our own recipe which weve put together based on our own tastes as well as seeing what other people have done for their recipes.
The brew day went very well and the colour was spot on but the gravity was a little higher than expected (we got a better efficiency than the 70% we based our recipe on). After the first week of fermentation (we got a nice quick fermentation which was over in about 4 days) we transferred to a secondary fermenter. At this point the beer was amazing, there was plenty of hoppy aroma and the taste was good, immature, but good.
A week later we transferred to a pressure barrel and tested the beer again the hoppy aroma had completely gone and to taste there was quite a harsh, sharp flavour. I would describe the flavour as an astringent/acetone sort of flavour. We were a little worried but put it in the barrel and went on our Christmas holidays.
Its now been almost three weeks since we put the beer in the barrel which has been stored at about 5°C. Today I have sampled the beer again. The aroma is still completely missing, the beer appears cloudy and much of the taste as described earlier is present. The taste isnt as prominent but its still very much there.
Our recipe is given below. Wed really appreciate any feedback or advice as to what may have gone wrong and how we may be able to avoid this sort of problem in the future.
Wessex Warmer
Extra Special/Strong Bitter (English Pale Ale)
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.227
Total Hops (g): 90.00
Original Gravity (OG): 1.056 (°P): 13.8
Colour (SRM): 13.5 (EBC): 26.5
Bitterness (IBU): 33.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
Grain Bill
----------------
4.979 kg Warminster Maris Otter Premium Pale Ale (79.96%)
0.726 kg Warminster Crystal 140 (11.66%)
0.261 kg Biscuit (4.19%)
0.261 kg Carapils (Dextrine) (4.19%)
Hop Bill
----------------
50.0 g Fuggles Leaf (5.4% Alpha) @ 75 Minutes (Boil) (2.2 g/L)
20.0 g East Kent Golding Leaf (4.7% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
20.0 g East Kent Golding Leaf (4.7% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 70°C for 60 Minutes. Batch Sparge
Fermented at 20°C with Safale S-04
A friend and I have just completed our second AG brew and wed like a little help/feedback on how its gone. Our first AG brew was a recipe we followed from here and went very well (except for a dead yeast issue to begin with), this second brew was our own recipe which weve put together based on our own tastes as well as seeing what other people have done for their recipes.
The brew day went very well and the colour was spot on but the gravity was a little higher than expected (we got a better efficiency than the 70% we based our recipe on). After the first week of fermentation (we got a nice quick fermentation which was over in about 4 days) we transferred to a secondary fermenter. At this point the beer was amazing, there was plenty of hoppy aroma and the taste was good, immature, but good.
A week later we transferred to a pressure barrel and tested the beer again the hoppy aroma had completely gone and to taste there was quite a harsh, sharp flavour. I would describe the flavour as an astringent/acetone sort of flavour. We were a little worried but put it in the barrel and went on our Christmas holidays.
Its now been almost three weeks since we put the beer in the barrel which has been stored at about 5°C. Today I have sampled the beer again. The aroma is still completely missing, the beer appears cloudy and much of the taste as described earlier is present. The taste isnt as prominent but its still very much there.
Our recipe is given below. Wed really appreciate any feedback or advice as to what may have gone wrong and how we may be able to avoid this sort of problem in the future.
Wessex Warmer
Extra Special/Strong Bitter (English Pale Ale)
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.227
Total Hops (g): 90.00
Original Gravity (OG): 1.056 (°P): 13.8
Colour (SRM): 13.5 (EBC): 26.5
Bitterness (IBU): 33.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
Grain Bill
----------------
4.979 kg Warminster Maris Otter Premium Pale Ale (79.96%)
0.726 kg Warminster Crystal 140 (11.66%)
0.261 kg Biscuit (4.19%)
0.261 kg Carapils (Dextrine) (4.19%)
Hop Bill
----------------
50.0 g Fuggles Leaf (5.4% Alpha) @ 75 Minutes (Boil) (2.2 g/L)
20.0 g East Kent Golding Leaf (4.7% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
20.0 g East Kent Golding Leaf (4.7% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 70°C for 60 Minutes. Batch Sparge
Fermented at 20°C with Safale S-04