I recently brewed a simple blonde ale:
3.0kg pilsner malt (86%)
0.25kg 60L crystal (7%)
0.25kg wheat malt (7%)
10g pacific jade (14.6%AA) at 60 mins
10g pacific jade at 10 mins
15g NZ cascade dry hop
Wellington NZ tap water (which I've used happily many times)
Mashed (thin) at 65.5C (150F) for about 80 mins
Fermented with S-05 for 16 days at 10-15C, 50-60F
OG=1.043, FG=1.010, 27IBU
My first taste, after it's been in the bottle for 3 weeks has me a bit worried, and I'm looking for explanations. The symptoms:
- It's very dry
- It's quite cloudy and has a "yeasty" aroma and flavour
- It has a slightly medicinal taste. Some better palates than mine identified a similar taste in another beer of mine as a brett infection. The bottles aren't gushers (yet) but the bugs may just be biding their time.
Possible explanations that I can see are:
- The very low mash temp (I've never mashed this cool before)
- The relative youngness of the beer
- An infection of some sort
- The cool fermentation
I'd most appreciate some feedback, especially as I re-used the yeast from this batch for two further batches (everything looked and smelled okay when I bottled) and am hoping they're not infected.
Sorry for the somewhat long-winded post, and thanks for any reassurance/advice you have.