I made a spiced ale for Christmas that had a GREAT flavor to it. I had a few people try it and give me some notes about the beer. They said the finish was a little too bitter, and the lingering taste was of stale beer.
This is an extract recipe, but now that I've moved to AG I'll be trying to replicate this. What would help reduce the bitter finish? I realize using less hops will reduce the bitter in the entire beer, but is there some step I may be doing wrong that would affect the finish?
The recipe is below. Thanks.
3.30 lb Dark Liquid Extract (~25 SRM) Extract
1.50 lb Plain Amber Dry Extract (~10.0 SRM) Extract
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.50 lb Munich Malt (9.0 SRM) Grain
0.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain
0.50 lb Vienna Malt (3.5 SRM) Grain
1.00 oz Cluster [7.00%] (60 min) Hops
1.00 oz Liberty [3.90%] (10 min) Hops
0.50 tsp Allspice, Ground (Boil 60.0 min)
0.50 tsp Nutmeg, ground (Boil 60.0 min)
0.75 tsp Cinnamon, ground (Boil 30.0 min)
Dash Clove, ground (Boil 60.0 min)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
This is an extract recipe, but now that I've moved to AG I'll be trying to replicate this. What would help reduce the bitter finish? I realize using less hops will reduce the bitter in the entire beer, but is there some step I may be doing wrong that would affect the finish?
The recipe is below. Thanks.
3.30 lb Dark Liquid Extract (~25 SRM) Extract
1.50 lb Plain Amber Dry Extract (~10.0 SRM) Extract
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.50 lb Munich Malt (9.0 SRM) Grain
0.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain
0.50 lb Vienna Malt (3.5 SRM) Grain
1.00 oz Cluster [7.00%] (60 min) Hops
1.00 oz Liberty [3.90%] (10 min) Hops
0.50 tsp Allspice, Ground (Boil 60.0 min)
0.50 tsp Nutmeg, ground (Boil 60.0 min)
0.75 tsp Cinnamon, ground (Boil 30.0 min)
Dash Clove, ground (Boil 60.0 min)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale