beersheba
New Member
My husband and I just finished brewing our 4th batch of beer - an all-grain 5gal american amber ale. We just started brewing this year so we are still getting accustomed to the process, but we had expected that this beer would be our best yet, especially after tweaking so many things that disrupted our previous beers.
When we tasted this beer, it had a strong malt flavor to begin with (and tasted just like what we were hoping for), but then the taste fades away into nothingness (it feels like a 'gap of flavor') and then finishes with either a malty or yeasty-aftertaste (but not a good one).
We don't taste any hops at all, even though quite a bit were added. And it feels like there is something totally off with our yeast or malts. Any help would be appreciated! Recipe is below with some guesses to where we may have gone wrong with the process:
Started with 8gal distilled water. Added 3g baking soda, 14g gypsum, and 2g CaCl2. Water chem goal of CA 110, Mg 18, SO4 275, Na 16, Cl 50, HCO3 70.
7# Maris Otter
2# dark Munich malt
1# flaked wheat
1# Crystal 40L
3oz black malt
Mash was at 153F for 60mins, we do BIAB. We have some concern with the mash efficiency and maintaining a steady temp. we brew over a propane burner and have to keep an eye on thermometer.
.5oz Simcoe @60mins
.33oz Willamette @20mins
.5oz Saaz and .5oz Mt Hood @5mins
.5oz Saaz and .5oz Mt Hood @0mins
No real concern with the boil. We cool to 70F, but it was 100F outside when we brewed so it took longer than usual to cool. Possible oxidation concerns, but we really try not to splash when we cool and rack into carboy, and we don't taste any wet cardboard flavors in our beer.
Hydrated and pitched WLP001 at 70F and fermented between 59F and 65F in our fermentation chamber for 2 weeks. This was our first time using temp controls.
OG was 1.045 (lower than we wanted), FG was 1.010 after 14 days.
Then we kegged and force carbed at 20psi for 2 additional weeks. Served at around 11psi.
We really feel like we covered most bases here, but obviously something went wrong, so please impart your knowledge on me!
When we tasted this beer, it had a strong malt flavor to begin with (and tasted just like what we were hoping for), but then the taste fades away into nothingness (it feels like a 'gap of flavor') and then finishes with either a malty or yeasty-aftertaste (but not a good one).
We don't taste any hops at all, even though quite a bit were added. And it feels like there is something totally off with our yeast or malts. Any help would be appreciated! Recipe is below with some guesses to where we may have gone wrong with the process:
Started with 8gal distilled water. Added 3g baking soda, 14g gypsum, and 2g CaCl2. Water chem goal of CA 110, Mg 18, SO4 275, Na 16, Cl 50, HCO3 70.
7# Maris Otter
2# dark Munich malt
1# flaked wheat
1# Crystal 40L
3oz black malt
Mash was at 153F for 60mins, we do BIAB. We have some concern with the mash efficiency and maintaining a steady temp. we brew over a propane burner and have to keep an eye on thermometer.
.5oz Simcoe @60mins
.33oz Willamette @20mins
.5oz Saaz and .5oz Mt Hood @5mins
.5oz Saaz and .5oz Mt Hood @0mins
No real concern with the boil. We cool to 70F, but it was 100F outside when we brewed so it took longer than usual to cool. Possible oxidation concerns, but we really try not to splash when we cool and rack into carboy, and we don't taste any wet cardboard flavors in our beer.
Hydrated and pitched WLP001 at 70F and fermented between 59F and 65F in our fermentation chamber for 2 weeks. This was our first time using temp controls.
OG was 1.045 (lower than we wanted), FG was 1.010 after 14 days.
Then we kegged and force carbed at 20psi for 2 additional weeks. Served at around 11psi.
We really feel like we covered most bases here, but obviously something went wrong, so please impart your knowledge on me!