I brewed an "Amber Ale" that I put together on Beersmith a few weeks ago. Just kegged it Sunday and today I decided to draw a small sample just to see how it was coming along. The taste is absolutely awful. It seems extremely bitter/astringent? I am really not very good at describing flavors so this is the best I can do at this point.
My question is to see if anyone might be able to spot the cause for this. It may be recipe related (which I will post below), or .... when I kegged on Sunday, there was about 1 1/2" of headspace at the top. I hooked up the gas at 20 psi and turned the keg on its side and rolled it back and forth a few times before realizing I forgot to purge the keg of oxygen.
Would that amount ruin my beer that quickly? Or is it maybe recipe related? I hit my targets within a degree with mashing and SG/OG readings came out just about right. This is my 9th all-grain brew and I am still learning the ropes! I know that beers are not ready this quickly and seem to taste better given time, which I have experienced on most batches in the past, but this batch seems especially bad (dare I say maybe dump it down the drain?).
Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.45 gal
Estimated OG: 1.064 SG
Estimated Color: 12.7 SRM
Estimated IBU: 27.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 90.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.2 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 3 1.0 %
0.50 oz Centennial [9.20 %] - Boil 60.0 min Hop 4 14.2 IBUs
0.50 oz Centennial [9.20 %] - Boil 30.0 min Hop 5 10.9 IBUs
0.50 oz Ahtanum [5.20 %] - Boil 10.0 min Hop 6 2.9 IBUs
0.50 oz Ahtanum [5.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 15.16 qt of water at 163.7 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.54gal, 3.87gal) of 168.0 F water
Notes:
------
kegged 3/10/13
My question is to see if anyone might be able to spot the cause for this. It may be recipe related (which I will post below), or .... when I kegged on Sunday, there was about 1 1/2" of headspace at the top. I hooked up the gas at 20 psi and turned the keg on its side and rolled it back and forth a few times before realizing I forgot to purge the keg of oxygen.
Would that amount ruin my beer that quickly? Or is it maybe recipe related? I hit my targets within a degree with mashing and SG/OG readings came out just about right. This is my 9th all-grain brew and I am still learning the ropes! I know that beers are not ready this quickly and seem to taste better given time, which I have experienced on most batches in the past, but this batch seems especially bad (dare I say maybe dump it down the drain?).
Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.45 gal
Estimated OG: 1.064 SG
Estimated Color: 12.7 SRM
Estimated IBU: 27.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 90.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.2 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 3 1.0 %
0.50 oz Centennial [9.20 %] - Boil 60.0 min Hop 4 14.2 IBUs
0.50 oz Centennial [9.20 %] - Boil 30.0 min Hop 5 10.9 IBUs
0.50 oz Ahtanum [5.20 %] - Boil 10.0 min Hop 6 2.9 IBUs
0.50 oz Ahtanum [5.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 15.16 qt of water at 163.7 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.54gal, 3.87gal) of 168.0 F water
Notes:
------
kegged 3/10/13