Champagne taste in my brew?

[blackntan]

O.K.... Here's the story,

I brewed my first batch on 2/14.... below is my receipe.

"Angry Bee's Bitchin Honey Brew"
5 gallon batch:
1 lbs of Breiss Amber Dry Malt Grains
1/2 lbs. Breiss Crystal Grains
1 lbs. Breiss Dry Malt Extract
4 lbs. Muntons Nut Brown Ale Extract
2 lbs. Corn Sugar
2 lbs. Pure Honey

I didn't do all the correct readings to get the true alcohol %, but I would assume it's at about 8%. It has a strong, but good alcohol flovor.

I bottled on 3/01, let it condition for 4 weeks (3/29)before I cracked the first one. I let the SWMBO have a taste and she say's it has a bit of a "Champagne" taste, so I figured it needed to condition for a bit longer. At a bout 6 weeks I start drinking it regularly, I like the taste and got cooter brown on a 6 of it one friday night with guys.

So my brother-in-law comes home on leave from Iraq, I give him a taste of my brew on 4/12 and I'll be damned if he didn't say the same thing that SWMBO said... It has a "Champagne" taste.

I don't taste it, but from the recipe, what would give it this flavor? And will it go away? I have about 24 bottles left.

 

[ACo]

what yeast strain did u use?

 

[ericm]

that's kind of a lot of simple sugar; it could just be the dryness they're responding to. (alternatively, could be the 'cidery' taste that often gets credited to too much simple sugars)

 

[blackntan]

what yeast strain did u use?

I used safale 04

 

[malkore]

yeah, 4lbs of plain sugar will both dry out the beer, and will need more time to age out/mellow.

 

[Yooper]

yeah, 4lbs of plain sugar will both dry out the beer, and will need more time to age out/mellow.

That's my thought. The recipe used 5 pounds extract, and 4 pounds of sugar. It should be thin and dry tasting. The "champagne" taste might just be the thin body with the bubbles and little malt flavor.