I am experiencing an odd aftertaste in my first attempt at a dunkel. I wish I could describe it better but the only way I can think to describe it is to say that it has a very sour aftertaste. Its not bad up front but that first exhale out of the nose after taking a drink is very overpowering. It reminds me of when a sour candy hits that spot on side of the back of my tongue.
Below is the recipe. Nothing abnormal during the brew day. Hit my temps. Mashed at 154. Cooled wort to room temp in about 20 mins. Fermentation started quickly. I sampled some of it when transferring to 2ndary and it had a similar flavor but I hoped it would age out a little. I brewed this on 9/24 and it was bottled about a month ago.
Any help would be appreciated. If you live in the Akron area, I'll bring you a bottle and you can give me your thoughts.
Batch Size (fermenter): 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.00 gal Brewhouse Efficiency: 72.00 %
Est Mash Efficiency 82.8 %
Amt Name Type # %/IBU
6 lbs Wheat Malt, American (2.0 SRM) Grain 1 51.1 %
4 lbs Munich Malt, American - 20L (20.0 SRM) Grain 2 34.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 8.5 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.1 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.1 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 6 2.1 %
0.50 oz Goldings, East Kent [5.80 %] - Boil 60.0 min Hop 7 9.1 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 8 -
Measured Original Gravity: 1.053 SG
Primary #1: Empty
Primary #2: Empty
Secondary #1: Empty
Up Next: Sayers' Wild Oats. School has kept me busy and I haven't brewed in a year!