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Old 03-30-2009, 03:38 AM   #1
Dec 2008
Bismarck, Missouri
Posts: 59
Liked 1 Times on 1 Posts

My first all grain batch has been in bottle for about 7-8 weeks. It was really easy drinking at about 4 weeks. Now I opened two up last night and they had a very intense hops smell and flavor. Its not totally overbearing but just a lot stronger than it was 3 weeks ago. This was my first batch of any kind of home brew. Here is my recipe and hops schedule I did try a local craft brew plae ale and it is very similar just a bit less bite.

6.0 lb American 2-row
1 lb Corn Flaked (Maize)
1 lb Barley Flaked
1. oz Sterling (7.0%) - added during boil, boiled 60.0 min
0.5 oz Cascade (7.4%) - added during boil, boiled 10 min
1.0 lb Pale Ale Malt
1.0 ea Danstar 3767 Nottingham

Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m
00:03:00 Mash In
Liquor: 2.81 gal
Strike: 171.5 F
Target: 158.0 F
01:03:00 Sach Rest
Rest: 60.0 min
Final: 150.5 F
01:03:00 Sparge
First Running
Volume: 0.0 gal
Temperature: 168.0 F
Duration: 0.0 min
Sparge #2
Volume: 4.2 gal
Temperature: 170.0 F
Duration: 0.0 min
Total Runoff: 6.09 gal

Original Extract: 12.19 P
Attenuation: 75.0%
Terminal Extract: 3.15 P
% Alcohol: 4.84% ABV
12.19 P
4.85 P
3.79% ABW
Alcohol: 13.63 g
Carbs: 17.06 g
Protein: 1.19 g
94.04 kcal
64.82 kcal
4.78 kcal
Total: 163.63 kcal

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Old 03-30-2009, 03:41 AM   #2
PintOfBitter's Avatar
Feb 2007
Posts: 1,154
Liked 11 Times on 10 Posts

skunking can only come from exposure to light (specifically UV, IIRC), so if it's been in the sun (or in green/clear bottles under artificial light), it could be skunked. I've never heard skunkiness described as intensely hoppy, though. It would smell exactly like roadkill skunk

Maybe you can use these Grain, Hops, Yeast Reference Charts

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Old 03-30-2009, 03:41 AM   #3
llazy_llama's Avatar
Jan 2009
Rapid City, South Dakota
Posts: 2,839
Liked 90 Times on 28 Posts

I'm not sure why you think your beer is skunked. Unless you stored your carboy in direct sunlight, or bottled in clear bottles which were kept in direct sunlight, I don't imagine whatever it is you're tasting is skunking.

From your description, the beer sounds like it tastes pretty good. I don't see what the problem is.
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

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Old 03-30-2009, 03:42 AM   #4
May 2008
Springfield, MA
Posts: 1,329
Liked 6 Times on 6 Posts

You need sunlight to skunk beer AFAIK. And if it gets skunked you'll know right away it's awful.
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry

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