Laughing_Gnome_Invisible
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- Jan 4, 2008
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I have a bitter I made. I was too heavy handed with biscuit malt and chocolate malt. I'm actually quite enjoying it even though I missed my target taste by quite a long way.
Now, due to the excess of biscuit and chocolate, I am getting a strong biscuit taste around the edges of my tongue, a little at the tip, but nothing whatsoever in the centre. I was wondering which flavours are detected in the middle of the tongue. It seems to me that it could be the lack of base malt that I am not tasting, as it is a low ABV, about 3.6%
For my next brew I will be cutting down on the roasted malts to make it more balanced, but I'm hoping to fill in that blank spot, which, as there is no taste there, it comes across as watery in that spot.
I have deliberately not posted the recipe because I know that some of you will post critiques of it based on knowledge of customary ingredients and not knowledge of the taste mechanism (If that makes sense)
So, in summary. Which ingredients particularly impact the centre of the tongue?
Any hints, tips or general ridicule for my stupid question are gratefully accepted.
Now, due to the excess of biscuit and chocolate, I am getting a strong biscuit taste around the edges of my tongue, a little at the tip, but nothing whatsoever in the centre. I was wondering which flavours are detected in the middle of the tongue. It seems to me that it could be the lack of base malt that I am not tasting, as it is a low ABV, about 3.6%
For my next brew I will be cutting down on the roasted malts to make it more balanced, but I'm hoping to fill in that blank spot, which, as there is no taste there, it comes across as watery in that spot.
I have deliberately not posted the recipe because I know that some of you will post critiques of it based on knowledge of customary ingredients and not knowledge of the taste mechanism (If that makes sense)
So, in summary. Which ingredients particularly impact the centre of the tongue?
Any hints, tips or general ridicule for my stupid question are gratefully accepted.