GroovePuppy
Well-Known Member
- Joined
- Sep 29, 2008
- Messages
- 1,734
- Reaction score
- 7
I'm rephrasing last weeks post since I got no responses. My Nut Brown has a mild salty taste, kind of like sparkling mineral water. I've been using DeathBrewers stovetop AG method and got some excellent results on EdWorts Pale Ale recipe prior to this batch. It's possible the Pale had the same thing going but was masked by the hoppiness.
My water report is here although I used filtered from the fridge, so the chlorine was probably almost zero. I added some Calcium Chloride and Baking Soda using to John Palmer's calculations, but only small amounts.
What would cause a "seltzer" kind of flavor? Over-carbonation? Minerals? Aluminum from mash pot?
My water report is here although I used filtered from the fridge, so the chlorine was probably almost zero. I added some Calcium Chloride and Baking Soda using to John Palmer's calculations, but only small amounts.
What would cause a "seltzer" kind of flavor? Over-carbonation? Minerals? Aluminum from mash pot?
Code:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.044 SG
Estimated Color: 16.1 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 75.21 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 12.03 %
12.0 oz Victory Malt (25.0 SRM) Grain 9.03 %
5.0 oz Chocolate Malt (350.0 SRM) Grain 3.73 %
0.75 oz Challenger [6.30 %] (60 min) Hops 18.0 IBU
1.25 oz Goldings, East Kent [4.50 %] (5 min) Hops 4.3 IBU
0.13 tsp Calcium Chloride (Mash 60.0 min) Misc
0.25 tsp Irish Moss (Boil 15.0 min) Misc
0.33 tsp Baking Soda (Mash 60.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1Yeast-Ale
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 8.31 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 12.00 qt of water at 168.8 F 158.0 F
Notes:
------
1:37 Mash water @ 174F.
1:50 Mash in @ 159F.
2:50 Sparge water @ 175F. Mash complete @ 156F.
2:55 Sparge grains @ 169F.
3:05 Out of sparge. 6.25G @ 1.035 = 74% efficiency.
3:30 Boil start, Challenger in.
4:15 Added Goldings and Irish Moss.
4:20 Chiller in.
4:30 Chiller on.
4:50 70F.
5:17 Pitched yeast @ 70F. 1.043 SG, collected 5.1G.
2/7 Moved to secondary. Gravity @ 1.013.
2/21 Gravity @ 1.014.
2/22 Bottled 48 bottles.