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Old 12-09-2009, 09:52 PM   #1
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so, it was my third batch. It's been two months by now, the beer is in bottles for two weeks.

I experimented with it.

I soaked in water and then roasted some pale malt. This procedure that I found somewhere on the net has provided me a very nice colored and beautiful caramel flavor malt.

it was 10 lb of regular pale malt and 1.5 lb of this home made caramel.

The beer would probably taste great if there were no hops inside.

My mistake was with hops. Interesting thing is that I used only 1.5 oz of hops. But there was some Magnum inside.

The hop schedule was like this:

0.5 oz magnum for 60 minutes
0.5 oz target for 15 minute
0.5 oz first gold at flame out


The beer is so bitter that it is undrinkable. I can bear it somehow, but someone else - no way. I can feel a hint of what the malty flavors would be without this bitterness, but the bitterness is so strong that it makes you spit it.

I don't get it. I don't understand. There was only 1.5 oz of hops in there. Of course, magnum is 14%, target is 13% but still......


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Old 12-09-2009, 09:52 PM   #2
Doc Robinson
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What was the OG?



 
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Old 12-09-2009, 09:54 PM   #3
GrizlyGarou
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Leave it a couple weeks. It should mellow a bit more.

Or, brew up a lightly hopped stout and make black and tans!

 
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Old 12-09-2009, 09:55 PM   #4
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Quote:
Originally Posted by DocRobinson View Post
What was the OG?
OG was 1.045
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Old 12-09-2009, 09:55 PM   #5
Walker
I use secondaries. :p
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the recipe does not look like it should be too bitter.

Looks like an amber ale to me, right in the range and IBUs are lower that gravity units, so....

I can't explain it.
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Old 12-09-2009, 09:56 PM   #6
Doc Robinson
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Something tells me that if the beer is really that bitter, he basically got insanely low extraction on 11.5 pounds of grain.

How did you mash? Were your grains crushed?

 
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Old 12-09-2009, 09:58 PM   #7
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Quote:
Originally Posted by Walker View Post
the recipe does not look like it should be too bitter.

Looks like an amber ale to me, right in the range and IBUs are lower that gravity units, so....

I can't explain it.
do you think that leaving all the hop residue on the bottom of primary for
4 weeks would increase the bitterness somehow?

I really didn't try to separate the hops from the wort when I was transfering from boiling pot to fermentor
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Old 12-09-2009, 09:59 PM   #8
yeqmaster
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Let it sit for 6 months... It will be delicious.
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Old 12-09-2009, 10:00 PM   #9
Walker
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hops left in cooled wort won't add any more bitterness. the hops need to be boiling to get the acids out.
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Old 12-09-2009, 10:01 PM   #10
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Quote:
Originally Posted by DocRobinson View Post
Something tells me that if the beer is really that bitter, he basically got insanely low extraction on 11.5 pounds of grain.

How did you mash? Were your grains crushed?
It was a single infusion mash at 156 F for 60 minutes. I crushed the grains with some vintage found-in-the-attic corona-like mill...

the crush was very fine, and i used BIAB method for this batch


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