Alright... I'm pretty sure I know the several things I did wrong, I'd like some confirmation on it though.
So, here's the recipe (it's eclectic, I know) Looking to hit a dark iipa.
Ingredients
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1
8.0 oz Rye Malt (4.7 SRM) Grain 2
1.00 oz Nugget [13.00 %] - First Wort 60.0 min Hop 3 37.2 IBUs
3 lbs Dark Dry Extract (17.5 SRM) Dry Extract
3 lbs Light Dry Extract (8.0 SRM) Dry Extract
3 lbs 4.8 oz Pale Liquid Extract (8.0 SRM) Extract
1.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 22.0 IBUs
1.00 oz Chinook [13.00 %] - Boil 30.0 min Hop 8 28.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 12.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 10 5.2 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 11 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
OG 1.077 FG 1.018
So it was in the primary for 1 week at 65 degrees ambient temp, then 2 weeks secondary at 65 degrees ambient temp and then bottle conditioned at 73 degrees ambient temp for 3 weeks.
I cracked one open 2 nights ago and it was amazing, very hop forward and exactly what I thought it should be. But I've opened six more and they are a nail polish remover/fruitsalad soup. It looks great, head is thick and the beer is dark but the taste is awful. Huge headache after drinking.
This is what I think I did wrong: too short of a secondary conditioning period for a high OG beer, the bottle conditioning temp was too high, and I only measured ambient temp for primary and secondary instead of wort temp.
I took the bottle back to 48 degrees ambient to see if it will mellow but I don't have high hopes.
Can a longer bottle conditioning save this, and why would just 1 out of 7 bottles taste right?
So, here's the recipe (it's eclectic, I know) Looking to hit a dark iipa.
Ingredients
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1
8.0 oz Rye Malt (4.7 SRM) Grain 2
1.00 oz Nugget [13.00 %] - First Wort 60.0 min Hop 3 37.2 IBUs
3 lbs Dark Dry Extract (17.5 SRM) Dry Extract
3 lbs Light Dry Extract (8.0 SRM) Dry Extract
3 lbs 4.8 oz Pale Liquid Extract (8.0 SRM) Extract
1.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 22.0 IBUs
1.00 oz Chinook [13.00 %] - Boil 30.0 min Hop 8 28.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 12.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 10 5.2 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 11 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
OG 1.077 FG 1.018
So it was in the primary for 1 week at 65 degrees ambient temp, then 2 weeks secondary at 65 degrees ambient temp and then bottle conditioned at 73 degrees ambient temp for 3 weeks.
I cracked one open 2 nights ago and it was amazing, very hop forward and exactly what I thought it should be. But I've opened six more and they are a nail polish remover/fruitsalad soup. It looks great, head is thick and the beer is dark but the taste is awful. Huge headache after drinking.
This is what I think I did wrong: too short of a secondary conditioning period for a high OG beer, the bottle conditioning temp was too high, and I only measured ambient temp for primary and secondary instead of wort temp.
I took the bottle back to 48 degrees ambient to see if it will mellow but I don't have high hopes.
Can a longer bottle conditioning save this, and why would just 1 out of 7 bottles taste right?