DuckAssassin
Well-Known Member
I brewed my first batch of beer which was a Amber Ale Kit from Midwest Supply. I was unaware that the kit included specialty grains (2 oz Special B, 8 oz Caramel 80, 2 oz Roasted Barley), but I thought I could handle the added challenge, and I might even get a better beer. The instructions suggested steeping the grains in water at 155 deg. F, in "at least a gallon of water, but more if you can." Since I purchased a fairly large brewpot, I decided to go ahead and steep in 3 gallons. I tasted the wort sample I used for my OG reading, and thought it was bad. After reading a little more about specialty grains, I realized that the reason I thought it tasted bad seemed a lot like the astringent (tea) taste that was described as a result of too much steeping water. So I guess I have two questions:
1) Any idea how much affect this will have on the overall beer flovor? (I will probably drink this beer no matter what happens, unless it just seems like torture.)
2) Is there anything that can be done? (ie. longer time in the primary, secondary, bottle?)
I realize that there is probably no way for anyone to answer question 1 until it is done, but I was throwing it out there in case someone had made a similar move, or knew of a fix. Sorry for the long post, but thanks for any thoughts.
1) Any idea how much affect this will have on the overall beer flovor? (I will probably drink this beer no matter what happens, unless it just seems like torture.)
2) Is there anything that can be done? (ie. longer time in the primary, secondary, bottle?)
I realize that there is probably no way for anyone to answer question 1 until it is done, but I was throwing it out there in case someone had made a similar move, or knew of a fix. Sorry for the long post, but thanks for any thoughts.