Unexpected peppery flavor on wheat ale.

So I have brewed this beer before using Amarillo and citra hops and it has turned out great. This past weekend I brewed it but bc of the shortage on both Amarillo and citra I found myself substituting them with centennial and galena. I used the same grains

Paquitin said:

So I have brewed this beer before using Amarillo and citra hops and it has turned out great. This past weekend I brewed it but bc of the shortage on both Amarillo and citra I found myself substituting them with centennial and galena. I used the same grains

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But this time the beer just had a peppery finish. I do biab, here is the original recipe:
Batch size: 7 gal
Boil time: 90 min
OG: 1.050
Color: 5.0
IBU: 40.8

7lbs 8 oz wheat red malt
5lbs pale malt
1lbs. Caravienne malt
.40 oz Amarillo first wort 60 min
.50 oz Amarillo boil 60 min
.50 oz Citra 15 min
1.50 oz Amarillo 5 min
.50 oz Citra 5 min
.60 oz Amarillo 0 min

The difference with the last one I brewed was that instead of using Amarillo I used centennial and for the Citra I used galena.
Does anyone have a clue?

Does any body have an idea, I tried to look for some info and have come out short. Need help.

What yeast did you use and at what temp did you ferment? I am assuming you were shooting for an American wheat?

Peppery flavors are phenolic compounds related to fermentation, I'm also interested in hearing your yeast selection and fermentation schedule.

I would think it has to be an issue with your yeast. Was it a repitch, temp get high, fluctuation in fermetation temperature ......

Possibly after a few weeks of aging it will be more subdued.

duboman said:

What yeast did you use and at what temp did you ferment? I am assuming you were shooting for an American wheat?

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The first couple of times that I have brewed this beer I used WL California ale, this time I used WL Kolsh Ale and fermented @ 66F.
I have to say that the beer had that spicy peppery taste even before I pitched the yeast.

I've only used that yeast once a while back but I believe the peppery taste you are getting is derived from the yeast selection.

For an American wheat you should really use a clean yeast like 1056 or dry 05

For a german I use 3068

The only reason I switched yeast it was bc I heard on one of the brew strong shows that to make are slog good American wheat ale the trick was to use a Kolsch yeast.

Paquitin said:

The first couple of times that I have brewed this beer I used WL California ale, this time I used WL Kolsh Ale and fermented @ 66F.
I have to say that the beer had that spicy peppery taste even before I pitched the yeast.

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If that's the case then I might suspect the Galena, because your definitely not going to get that from Citra. Not in my experience anyhow

Thats is exactly what I am thinking. I am almost positive that the centennial will not leave a spicy note, but this was the first time I use galena. I transferred the beer to secondary and added 3 pounds of apricot purée. I will leave it in secondary for two weeks and will let it condition in a keg for 1 month. I am hopping that by doing this it will mellow out some of that peppery taste.

Yankeehillbrewer said:

If that's the case then I might suspect the Galena, because your definitely not going to get that from Citra. Not in my experience anyhow

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Galena is primarily a mellow bittering hop, I still lean towards the yeast, even though it was recommended for the beer you brewed it may have put off a flavor you're not happy with or more sensitive to than other's palettes.

What was your mash temp? Single or step mash? If you mash wheat at lower temps around 120 - 130 you can extract some flavors very similar to pepper or spice, can't remember off hand what it is but I believe it is a fat gobbulin that has spicy notes. Really can change the flavor profile and give depth to your beer.

I do BIAB, my mashing temp was 152 for 75 min and mash out of 168 for 10 minutes.

res291que said:

What was your mash temp? Single or step mash? If you mash wheat at lower temps around 120 - 130 you can extract some flavors very similar to pepper or spice, can't remember off hand what it is but I believe it is a fat gobbulin that has spicy notes. Really can change the flavor profile and give depth to your beer.

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I think you are referring to a ferulic acid rest although that would be around 111 deg with will enable more of a clove flavor in wheat beers.

Yeah thanks onthekeg was at lunch and didn't have a chance to double check when I wrote that ... Really does make for an interesting flavor profile though.