I recently brewed an extract batch after about a year of partial to all grain batches, averaging about one brew per month. This was supposed to be making an extract version of an all grain batch I had used to teach friends how to brew. We never managed to get around to brewing before they moved (seasonal jobs), so the milled grain sat in a paper bag for about 8-9 weeks.
I racked the beer last night and it was the nastiest astringent light bodied one I have ever tasted. I did not get a good original gravity reading as I had topped off the fermenter with cold water and it wasn't mixed well. The final gravity came in right on target at 1.012. Color however was way off at 14 srm when it should have been 21 srm. I did a. Late extract method. Here is my recipe: http://hopville.com/recipe/1531830
I steeped in 1.5 qts/pound at 152f and rinsed the grains with 1.5 gallons of 170 water. Preboil amount was 4.5 gallons. Added extract with 10 minutes left.
Thoughts on why the srm is so far off and the astringent taste?