Hey all, I'll warn you ahead sorry for the long post but my beer seems to taste nothing like it did before I bottled. Was going for a big hop flavor IPA. I make very small batches, usually only 2.5 gallons, so I never have a lot of the same beer sitting around. Usually have very poor efficiency which doesn't bother me and I do BIAB. Here's my recipe.
3690 g 2-Row
117 g Carapils/Dextrine
90 g Crystal 40L
In mash add: (info from Bru'N water)
2.1 ml of acid
1.7 g of gypsum
1.3 g of Epsom salt
1.2 g of calcium chloride
.3 oz Warrior 16.5 AA% 90 min
.6 oz Jade 14.2 AA% 20 min
.5 oz Citra 14.4 AA% 20 min
.3 oz Citra 14.4 AA% 5 min
.4 oz Jade 14.2 AA% WP @ 150* for 50 mins
.7 oz Citra 14.4 AA% WP @ 150* for 50 mins
.5 oz Citra 14.4 AA% Dry Hop for 4 days
.5 oz Citra 14.4 AA% Dry Hop for 2 days
US Safale 05 with yeast starter
Mashed at 152*
2.5 gallons Batch size
OG: 1.068
FG: 1.015
ABV%: 6.8
IBU: 81 (Tinseth)
SRM: 6.1
Bottled to have 2.4 CO2 per volume
After some hop absorption I only bottled 2 gallons of brew.
Fermented for about 5.5 days between 64*-69*
Added first dry hop addition after 5.5 days to primary
Added second dry hop after another 2 days
Don't cold crash and bottled on day 10
I did open my first bottle prematurely because I just had to see what it tasted like. This bottle only bottle conditioned for 8 days, sat in the fridge for 24 hours before enjoying.
Beer poured nicely, but there was no hop aroma and flavor seemed to be overpowered by diacytel maybe? Could even be a yeasty flavor. I was really looking forward to this guy with all my late addition hops. I've had heavy Citra beers before but this tasted nothing like those.
Now I've read to keep your beer on the yeast cake for 2-3 weeks or more. I know I opened a bottle only a week after bottling when it's recommended to go 2-3 weeks. But where the heck is this aroma and flavor coming from! Besides the two obvious reasons above, what could I be doing wrong?
Thanks.
3690 g 2-Row
117 g Carapils/Dextrine
90 g Crystal 40L
In mash add: (info from Bru'N water)
2.1 ml of acid
1.7 g of gypsum
1.3 g of Epsom salt
1.2 g of calcium chloride
.3 oz Warrior 16.5 AA% 90 min
.6 oz Jade 14.2 AA% 20 min
.5 oz Citra 14.4 AA% 20 min
.3 oz Citra 14.4 AA% 5 min
.4 oz Jade 14.2 AA% WP @ 150* for 50 mins
.7 oz Citra 14.4 AA% WP @ 150* for 50 mins
.5 oz Citra 14.4 AA% Dry Hop for 4 days
.5 oz Citra 14.4 AA% Dry Hop for 2 days
US Safale 05 with yeast starter
Mashed at 152*
2.5 gallons Batch size
OG: 1.068
FG: 1.015
ABV%: 6.8
IBU: 81 (Tinseth)
SRM: 6.1
Bottled to have 2.4 CO2 per volume
After some hop absorption I only bottled 2 gallons of brew.
Fermented for about 5.5 days between 64*-69*
Added first dry hop addition after 5.5 days to primary
Added second dry hop after another 2 days
Don't cold crash and bottled on day 10
I did open my first bottle prematurely because I just had to see what it tasted like. This bottle only bottle conditioned for 8 days, sat in the fridge for 24 hours before enjoying.
Beer poured nicely, but there was no hop aroma and flavor seemed to be overpowered by diacytel maybe? Could even be a yeasty flavor. I was really looking forward to this guy with all my late addition hops. I've had heavy Citra beers before but this tasted nothing like those.
Now I've read to keep your beer on the yeast cake for 2-3 weeks or more. I know I opened a bottle only a week after bottling when it's recommended to go 2-3 weeks. But where the heck is this aroma and flavor coming from! Besides the two obvious reasons above, what could I be doing wrong?
Thanks.
