I brewed this beer, which is now in my glass:
It's a very simple, clean, light beer. Honestly, I'm extremely pleased with it, especially for a "throw it together from what I had" recipe. I have never brewed a beer this light, and it has an odd grainyness in the top palate when you exhale after taking a drink.
It's not present in the aroma before taking a drink, or during on the palate, or after swallowing. But then if you take a breath and exhale through the nose (I often do this to get a "reflection" on the bittering hops aroma when tasting), you get this pronounced, raw sort of bready/grainy sensation in the nose. It smells bready and feels grainy if that makes any sense. I noticed this in the post-fermentation gravity sample as well, so this is not an artifact of packaging.
This is both the lightest beer I have ever brewed, as well as the first and only time I have done acid adjustments to the mash and the sparge.
Any thoughts? Does anyone recognize this? Tannin extraction? DMS perhaps?
Recipe: Safale Pale
Style: 8A-English Pale Ale-Standard/Ordinary Bitter
Recipe Overview
Wort Volume Before Boil: 8.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 4.25 US gals
Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.041 SG
Expected FG: 1.011 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 25.6
Expected Color: 4.0 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 90.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
US Pale Ale Malt (Briess) 6lb 10oz (90.9 %) In Mash/Steeped
White Wheat Malt (Rahr) 300g (9.1 %) In Mash/Steeped
Hops
UK Fuggle (4.0 % alpha) 40 g Loose Pellet Hops used All Of Boil
UK Fuggle (4.0 % alpha) 30 g Loose Pellet Hops used 5 Min From End
Other Ingredients
Whirlfloc Tablet 1 used In Boil
Servomyces 1 used In Boil
Yeast: DCL S-04-SafAle
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 168 degF for 25 mins
Style: 8A-English Pale Ale-Standard/Ordinary Bitter
Recipe Overview
Wort Volume Before Boil: 8.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 4.25 US gals
Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.041 SG
Expected FG: 1.011 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 25.6
Expected Color: 4.0 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 90.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
US Pale Ale Malt (Briess) 6lb 10oz (90.9 %) In Mash/Steeped
White Wheat Malt (Rahr) 300g (9.1 %) In Mash/Steeped
Hops
UK Fuggle (4.0 % alpha) 40 g Loose Pellet Hops used All Of Boil
UK Fuggle (4.0 % alpha) 30 g Loose Pellet Hops used 5 Min From End
Other Ingredients
Whirlfloc Tablet 1 used In Boil
Servomyces 1 used In Boil
Yeast: DCL S-04-SafAle
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 168 degF for 25 mins
It's a very simple, clean, light beer. Honestly, I'm extremely pleased with it, especially for a "throw it together from what I had" recipe. I have never brewed a beer this light, and it has an odd grainyness in the top palate when you exhale after taking a drink.
It's not present in the aroma before taking a drink, or during on the palate, or after swallowing. But then if you take a breath and exhale through the nose (I often do this to get a "reflection" on the bittering hops aroma when tasting), you get this pronounced, raw sort of bready/grainy sensation in the nose. It smells bready and feels grainy if that makes any sense. I noticed this in the post-fermentation gravity sample as well, so this is not an artifact of packaging.
This is both the lightest beer I have ever brewed, as well as the first and only time I have done acid adjustments to the mash and the sparge.
Any thoughts? Does anyone recognize this? Tannin extraction? DMS perhaps?