I cracked open my sixth batch at two weeks in the bottle and still my beers, save for one, are just not good. This most recent one was an American Red Ale that I made up and I was wondering if the recipe had anything to do with it. My beers usually have this strange off-flavor that doesn't fit with any of the common flavors of beer. I really can't describe it. It's like they lack flavor altogether. My only good beer was a generously-hopped pale ale that I left in primary for three weeks; the only beer I ever did that with.
Here's the recipe I used:
5.1gal. into fermentor
9lbs. pale 2 row
1lbs. crystal 60L
8oz. crystal 40L
2oz. chocolate
8oz. biscuit
.5oz. Amarillo[9.5%] 60min
.5oz. Amarillo 20min
Rehydrated pack of US-05
Mashed at 156° for 45 minutes and batch sparged at 168° for 15, hit my pre-boil gravity right on the mark.
The color is a beautiful deep red, and it's the clearest beer I've brewed so far. But, as usual, it's a little disappointing. Can anyone determine what might be the problem? Thanks.
Here's the recipe I used:
5.1gal. into fermentor
9lbs. pale 2 row
1lbs. crystal 60L
8oz. crystal 40L
2oz. chocolate
8oz. biscuit
.5oz. Amarillo[9.5%] 60min
.5oz. Amarillo 20min
Rehydrated pack of US-05
Mashed at 156° for 45 minutes and batch sparged at 168° for 15, hit my pre-boil gravity right on the mark.
The color is a beautiful deep red, and it's the clearest beer I've brewed so far. But, as usual, it's a little disappointing. Can anyone determine what might be the problem? Thanks.