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Old 05-22-2007, 05:17 PM   #1
FlyingHorse's Avatar
Mar 2007
Evanston IL
Posts: 1,856
Liked 13 Times on 11 Posts

but I brewed this, and I got grapefruit juice:

7# 2-row pale
2# flaked rye
Mashed @ 152 for 60 min, mashout at 168, 2-batch sparge w/180F H2O to collect 6.5 gal

Boiled with
0.25 oz Centennial 9.5% - 60 min
0.25 oz Centennial 9.5% - 30 min
0.25 oz Wllamette 4.9% - 15 min
0.25 oz Wllamette 4.9% - flameout

Pitched 1-pint starter of WLP060 at 74F
1 week in plastic primary
1 week in glass to clear (4 days @ 70F, 3 days @40F)
1 week (so far) in keg

OG: 1.050, FG 1.013, IBU: 17
Primary had a sulfur-y smell, which I think isn't unusual for this yeast
Beer tasted pretty good (when flat, but cold) after clearing; crisp BMC-ish-but-better kind of flavor.

HOWEVER, after a week it tastes like grapefruit juice. More specfically, it tastes pretty good up front, but the finish is indistinguishable from grapefruit juice.

I know Centennial has some citrus character, but this is over the top. Is the rye amplifying it? Is it the yeast? Is it my water (I don;t do anything to it; didn't check the mash pH on this batch; have checked sporadically on past batches and it's usually 5.3).

Any ideas?

(FWIW, I had an ordinary bitter hopped with First Gold/EKG show hints of this garpefruitiness when it was very young, but it faded after a week or so)
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Old 05-22-2007, 09:35 PM   #2
Jan 2007
Lanoka Hbr., NJ
Posts: 55
Liked 1 Times on 1 Posts

Let it age.... it'll mellow.
I reject your reality and substitute my own!

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