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Old 06-29-2012, 02:41 AM   #1
cpirius
 
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I recently brewed the Black Forest Stout recipe from Brewing Classic Styles. Lots of great stuff in that book, so I'm not blaming the recipe. A few weeks after kegging and carbonating though it started tasting very roasty, like there was to much dark roasted malt in it. The recipe calls for 0.75 pounds of black roasted barley. The weird thing is that back a few days after I first kegged it the roasted flavor was much lower. I actually bottled a few bottles off the keg a few days after kegging it, and just compared those bottles with the keg as it is now. The keg is much much more roasty flavored. The bottles are much more like how I expected it to taste. I'm not sure why this happened, any ideas?

It's distractingly roasty and is really ruining the beer

 
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Old 06-29-2012, 02:51 AM   #2
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I have no idea why the bottles would be different from your keg, but I've had similar problems with too much roast flavor in my stouts before. This 4th of July I'm going to brew a stout with all of the dark grains being steeped in cold water for 24 hours instead of being put in the mash. I hear this cuts down on the harsh flavors that can come out of dark grains while still maintaining the proper color and flavor profile...

 
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Old 06-29-2012, 02:52 AM   #3
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Quote:
Originally Posted by Stauffbier View Post
I have no idea why the bottles would be different from your keg, but I've had similar problems with too much roast flavor in my stouts before. This 4th of July I'm going to brew a stout with all of the dark grains being steeped in cold water for 24 hours instead of being put in the mash. I hear this cuts down on the harsh flavors that can come out of dark grains while still maintaining the proper color and flavor profile...
That's a really interesting idea, like cold brewing coffee. I may have to try that sometime. Thanks

 
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Old 06-29-2012, 02:59 AM   #4
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Quote:
Originally Posted by cpirius View Post
That's a really interesting idea, like cold brewing coffee. I may have to try that sometime. Thanks
Exactly! I thought the same thing the first time I was told about it. I've heard that you can use the liquid from the steep to sparge with, or you can add it to the boil.

I also did another experiment last week for the same reason. I added the dark grains to the mash during the last 10 minutes instead of the entire 60 minutes. The jury is still out on that one since it's still fermenting, but the color was right. The taste of the wort was also very good..

 
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Old 06-29-2012, 06:01 AM   #5
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Quote:
Originally Posted by Stauffbier View Post
I also did another experiment last week for the same reason. I added the dark grains to the mash during the last 10 minutes instead of the entire 60 minutes. The jury is still out on that one since it's still fermenting, but the color was right. The taste of the wort was also very good..
I do a similar process for all my Black German beers with dehusked/debittered grains.

German black Weizenbier
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Old 06-29-2012, 01:49 PM   #6
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That's a beautiful beer and a beautiful brewery you have Claudius!

 
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Old 06-30-2012, 11:22 PM   #7
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ClaudiusB, that cant be your personal brewery, right? That setup is amazing! Looks like a nanobrewery.
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Old 06-30-2012, 11:53 PM   #8
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Originally Posted by forstmeister View Post
ClaudiusB, that cant be your personal brewery, right? That setup is amazing! Looks like a nanobrewery.
Personal brewery since 1995

Cheers,
ClaudiusB

 
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Old 07-01-2012, 12:28 AM   #9
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Quote:
Originally Posted by ClaudiusB

Personal brewery since 1995

Cheers,
ClaudiusB
It makes my second hand igloo cooler and hand me down aluminum pot look like crap!
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Old 07-01-2012, 12:58 AM   #10
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Nice rig, Claudius!

Cold steeping knocks out roasty flavors, mostly just adds color.

Vorlauf/late mash adding keeps tannins out.

Done both and are very effective at their respective tasks.

Why the flavor amped up is weird.

Did you try it at serving temp?

This is Saranac's Black Forest, correct? If so, I remember it being pretty roasty. But their brewery has gone through some changes over the past few years so it could just be from variation.

 
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