fusa
Senior Member
A couple of months ago I made a Belgian Dubbel that I based on a recipe in Zymurgy. Unfortunately the beer has a very grainy taste. Enough that its difficult to finish a whole beer. This is the recipe...
Recipe for 5 gallons:
10.5 lbs Rhar 2-row Pale Malt
2 lbs Munich Malt
0.25 lb Special B Malt
0.125 lb Caramunich Malt
SINGLE INFUSION
Saccharification Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
12 oz Amber Candi Sugar
0.67 oz Saaz Hops (60 min)
0.25 oz Nuggets Hops (60 min)
1 tsp Irish Moss (15 min)
0.33 oz Saaz Hops (2 min)
White Labs #WLP510 Bastogne Belgian Ale
Brewed June 12, 2012
OG 1.065
Bottled July 2, 2012
FG 1.010
I used the same equipment I normally use, and most of the ingredients have been used in other beers. None of the others have this off flavor. Any ideas what could cause this? John Palmers site suggests that it could be from over crushing the grains. I think the off flavor would show up in other beers I made since I have been using the same equipment and methods for over a year. I also don't toast my own malts, and most if not all the ingredients have been used in other beer. Also will cold conditioning help? And for how long?
Recipe for 5 gallons:
10.5 lbs Rhar 2-row Pale Malt
2 lbs Munich Malt
0.25 lb Special B Malt
0.125 lb Caramunich Malt
SINGLE INFUSION
Saccharification Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
12 oz Amber Candi Sugar
0.67 oz Saaz Hops (60 min)
0.25 oz Nuggets Hops (60 min)
1 tsp Irish Moss (15 min)
0.33 oz Saaz Hops (2 min)
White Labs #WLP510 Bastogne Belgian Ale
Brewed June 12, 2012
OG 1.065
Bottled July 2, 2012
FG 1.010
I used the same equipment I normally use, and most of the ingredients have been used in other beers. None of the others have this off flavor. Any ideas what could cause this? John Palmers site suggests that it could be from over crushing the grains. I think the off flavor would show up in other beers I made since I have been using the same equipment and methods for over a year. I also don't toast my own malts, and most if not all the ingredients have been used in other beer. Also will cold conditioning help? And for how long?
