PenPen
Well-Known Member
Curse you, grains of paradise.
This, the "exotic" ingredient in Sam Adams Summer Ale clone (AHB) is overpowering my beer, now towards the end of secondary.
It's peppery; smacks of black liqourice. Not so tasty or refreshing as summer ales go. Any thoughts on how to the balance the taste and mellow that stuff out? I know time will mellow it to a degree, but I've never worked with the random adjunct and would appreciate anyone's advice on the matter. Would dry hopping help? I know it is just for aroma, so I almost retract that question, but I'd like to know if anyone else has had a similar experience. Beer is a balance of opposing flavors, right? Malt vs. Hops. So what balances black liqourice?
BTW, I am fairly certain that it's not your run of the mill off flavor. The taste I'm referring to is about how the grains of paradise smelled before I added them to the boil. And all has gone well with the brew to date (sanitation, temp, target gravities, etc.).
Recipe:
Wheat LME 7.5
Specialty grains 2-row and wheat malt .5 lbs each
WL Belgium Wit
Hallertau for bitter, Spalt for flavor and aroma
.5oz grains of paradise
2tbs lemon zest
Danka.
This, the "exotic" ingredient in Sam Adams Summer Ale clone (AHB) is overpowering my beer, now towards the end of secondary.
It's peppery; smacks of black liqourice. Not so tasty or refreshing as summer ales go. Any thoughts on how to the balance the taste and mellow that stuff out? I know time will mellow it to a degree, but I've never worked with the random adjunct and would appreciate anyone's advice on the matter. Would dry hopping help? I know it is just for aroma, so I almost retract that question, but I'd like to know if anyone else has had a similar experience. Beer is a balance of opposing flavors, right? Malt vs. Hops. So what balances black liqourice?
BTW, I am fairly certain that it's not your run of the mill off flavor. The taste I'm referring to is about how the grains of paradise smelled before I added them to the boil. And all has gone well with the brew to date (sanitation, temp, target gravities, etc.).
Recipe:
Wheat LME 7.5
Specialty grains 2-row and wheat malt .5 lbs each
WL Belgium Wit
Hallertau for bitter, Spalt for flavor and aroma
.5oz grains of paradise
2tbs lemon zest
Danka.