BoRock40
Active Member
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- Nov 14, 2014
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I'm looking for some help. I've brewed 8 all grain batches and the latest has me stumped. I took a stab at a NE Style Pale Ale/IPA and just bottled last night. Fermented for 4 days at 66 F and added the first dry hop loose with pellets. Waited 4 more days until I thought I had reached FG (1.011) and added the second dry hop, this one in bags. I cold crashed on day 9 to 32 for 36 hours and bottled on day 11. Checked gravity again at bottling and it had dropped again to 1.008. The taste at bottling was super tannic and astringent, almost sucking the moisture off the back of the tongue. Everything was spot on with bittering and aroma on target.
Any ideas what is causing the astringency, if that's what it is? Recipe below:
Recipe Specifications
--------------------------
Boil Size: 8.28 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.058 SG
Estimated Color: 5.5 SRM
Estimated IBU: 45.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.89 gal NE IPA (Ales of the River Wards) Water 1 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 3.7 %
8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 63.0 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 4 9.3 %
1 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 5 9.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 6 7.4 %
4.0 oz Honey Malt (25.0 SRM) Grain 7 1.9 %
0.35 oz Magnum [12.30 %] - First Wort 60.0 min Hop 8 13.9 IBUs
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9 5.6 %
0.50 oz Citra [12.70 %] - Boil 1.0 min Hop 10 6.1 IBUs
0.50 oz Mandarina Bavaria [6.00 %] - Boil 1.0 mi Hop 11 2.9 IBUs
0.50 oz Pacifica [4.50 %] - Boil 1.0 min Hop 12 2.1 IBUs
0.50 oz Citra [12.70 %] - Steep/Whirlpool 20.0 Hop 13 5.5 IBUs
0.50 oz Mandarina Bavaria [6.00 %] - Steep/Whirl Hop 14 2.6 IBUs
0.50 oz Pacifica [4.50 %] - Steep/Whirlpool 20. Hop 15 2.0 IBUs
0.40 oz Citra [12.70 %] - Steep/Whirlpool 30.0 Hop 16 5.6 IBUs
0.40 oz Mandarina Bavaria [6.00 %] - Steep/Whirl Hop 17 2.7 IBUs
0.40 oz Pacifica [4.50 %] - Steep/Whirlpool 30. Hop 18 2.0 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 19 -
Dry Hop #1 - Loose Pellets
0.60 oz Citra [12.70 %] - Dry Hop 8.0 Days Hop 20 0.0 IBUs
0.60 oz Mandarina Bavaria [6.00 %] - Dry Hop 8.0 Hop 21 0.0 IBUs
0.60 oz Pacifica [4.50 %] - Dry Hop 8.0 Days Hop 22 0.0 IBUs
Dry Hop #2 - bagged
1.00 oz Citra [12.70 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
1.00 oz Mandarina Bavaria [6.00 %] - Dry Hop 4.0 Hop 24 0.0 IBUs
1.00 oz Pacifica [4.50 %] - Dry Hop 4.0 Days Hop 25 0.0 IBUs
Any ideas?
Thank you!
Any ideas what is causing the astringency, if that's what it is? Recipe below:
Recipe Specifications
--------------------------
Boil Size: 8.28 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.058 SG
Estimated Color: 5.5 SRM
Estimated IBU: 45.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.89 gal NE IPA (Ales of the River Wards) Water 1 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 3.7 %
8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 63.0 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 4 9.3 %
1 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 5 9.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 6 7.4 %
4.0 oz Honey Malt (25.0 SRM) Grain 7 1.9 %
0.35 oz Magnum [12.30 %] - First Wort 60.0 min Hop 8 13.9 IBUs
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9 5.6 %
0.50 oz Citra [12.70 %] - Boil 1.0 min Hop 10 6.1 IBUs
0.50 oz Mandarina Bavaria [6.00 %] - Boil 1.0 mi Hop 11 2.9 IBUs
0.50 oz Pacifica [4.50 %] - Boil 1.0 min Hop 12 2.1 IBUs
0.50 oz Citra [12.70 %] - Steep/Whirlpool 20.0 Hop 13 5.5 IBUs
0.50 oz Mandarina Bavaria [6.00 %] - Steep/Whirl Hop 14 2.6 IBUs
0.50 oz Pacifica [4.50 %] - Steep/Whirlpool 20. Hop 15 2.0 IBUs
0.40 oz Citra [12.70 %] - Steep/Whirlpool 30.0 Hop 16 5.6 IBUs
0.40 oz Mandarina Bavaria [6.00 %] - Steep/Whirl Hop 17 2.7 IBUs
0.40 oz Pacifica [4.50 %] - Steep/Whirlpool 30. Hop 18 2.0 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 19 -
Dry Hop #1 - Loose Pellets
0.60 oz Citra [12.70 %] - Dry Hop 8.0 Days Hop 20 0.0 IBUs
0.60 oz Mandarina Bavaria [6.00 %] - Dry Hop 8.0 Hop 21 0.0 IBUs
0.60 oz Pacifica [4.50 %] - Dry Hop 8.0 Days Hop 22 0.0 IBUs
Dry Hop #2 - bagged
1.00 oz Citra [12.70 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
1.00 oz Mandarina Bavaria [6.00 %] - Dry Hop 4.0 Hop 24 0.0 IBUs
1.00 oz Pacifica [4.50 %] - Dry Hop 4.0 Days Hop 25 0.0 IBUs
Any ideas?
Thank you!