Hi chaps,
I brewed a stout yesterday and the results were..... Interesting.
I biab and the roasted grain percentage was about 12%. After pulling the bag and squeezing it, the resulting wort was sweet and coffee/chocolate like. Just as expected. No hint of astringency or bitterness.
After boiling with hops, the wort tasted just baaaahhhh. It was bitter and astringent. Not purely hop bitter, but also this astringent bitterness that doesn't come from hops. How is it possible that this was not there before boiling?
I undershot my og by about 0.08, and forgot to adjust the hop bill by lowering the amount, so there will be more ibus in it than the calculated 40, but this cannot account alone for this extreme astringent flavour.
The hops in the hop sock were partially almost powder, so it might be hop particles in solution as well.
I pitched s04 today and am trying to figure out what happened and what to do to make it right.
Option one would be to dump it all. Won't do that, for science reasons.
Option two, into bottles with it and let's see how it develops over time. Og is about 1.05, so not too heavy but should take some aging well.
Option three, brewing a pale wort without hops and blending it with the fermenting stout. Could do this, would need to fill it into another fermenter, but that's not a big issue.
What do you guys think? I find it interesting that there was no astringent bitterness before boiling, don't know what happened.
Cheers!
M
Edit: bicarbonate was 150, no additional stuff added for alkalinity
I brewed a stout yesterday and the results were..... Interesting.
I biab and the roasted grain percentage was about 12%. After pulling the bag and squeezing it, the resulting wort was sweet and coffee/chocolate like. Just as expected. No hint of astringency or bitterness.
After boiling with hops, the wort tasted just baaaahhhh. It was bitter and astringent. Not purely hop bitter, but also this astringent bitterness that doesn't come from hops. How is it possible that this was not there before boiling?
I undershot my og by about 0.08, and forgot to adjust the hop bill by lowering the amount, so there will be more ibus in it than the calculated 40, but this cannot account alone for this extreme astringent flavour.
The hops in the hop sock were partially almost powder, so it might be hop particles in solution as well.
I pitched s04 today and am trying to figure out what happened and what to do to make it right.
Option one would be to dump it all. Won't do that, for science reasons.
Option two, into bottles with it and let's see how it develops over time. Og is about 1.05, so not too heavy but should take some aging well.
Option three, brewing a pale wort without hops and blending it with the fermenting stout. Could do this, would need to fill it into another fermenter, but that's not a big issue.
What do you guys think? I find it interesting that there was no astringent bitterness before boiling, don't know what happened.
Cheers!
M
Edit: bicarbonate was 150, no additional stuff added for alkalinity