Bitter Wort!!!

[FishH2o]

So I decided to step out of the box and I don’t think I did enough research. So I’m going to try my hand at a stout. I wanted it to have a little more ABV so I bumped up the DME. I just finished everything and I am cooling to pitching temps. However, I tasted the wort and its very bitter not a hops bitter it’s something else. This is the recipe and how I brewed it.


1 lb roasted barley
8 oz crystal 120L
8 oz Black paten malt
8 lbs Dark dry Extract DME
1 oz Northern Brewers hops 60 min
1 oz Amarillo 20 mins
.5 oz cascade 10 min
¼ tsp Irish moss 10 min.

I steep the grains in 5 gallons of water at 160 – 170 for 40 minutes dipping them like a tea bag may 10 times. However I milled all the grains.. I guess I shouldn’t have or my steps were wrong or something. I hope the yeast helps out.. The wroth has a very unpleasant bitter taste I cannot put a name too..


Any thoughts?

 

[dcp27]

acrid ... its from the black patent

 

[Yooper]

It will mellow. A pound of roasted barley, and 8 ounces of black patent is pretty intense! That's a heck of alot of both in a wort to taste. I'm surprised it was only bitter, and didn't taste like ashes!

 

[malc]

I was just researching to do a stout, and I was just going to second what Yooper said. That sounds like a lot of roasted barley and black patent. Patience with this one

 

[jfr1111]

In my experience, it's pretty hard to predict how a beer will turn out simply by drinking the wort. The roasted character will probable mellow out a lot during the fermentation process.

 

[FishH2o]

It will mellow. A pound of roasted barley, and 8 ounces of black patent is pretty intense! That's a heck of alot of both in a wort to taste. I'm surprised it was only bitter, and didn't taste like ashes!

Believe it or not but it taste great its just the after taste thats a little...
OMG

BTW: OG was 1.075

I hope it mellows out a little.

Thanks everyone.

FishH2o

 

[devilishprune]

My wort usually tastes super bitter for whatever reason before I put it into the fermenter. Usually nothing like it tastes when it's done.

 

[FishH2o]

Whats crazy is I made a starter and I took some of the wort that was 75 degrees. I took that wort put it in the flask stirred it on the stir plate and it is already fermenting. The carboy is bubbling about one bubble every 6 seconds and its only been 2 hours!!!!

 

[FishH2o]

So it finished fermenting and the FG was 1.022. I let it sit on the yeast for another week at about 70 - 72. I was able to bottle it on the 31st. I couldn't wait any longer so I just cracked one open. For only a week conditioning it had a good head and a great flavor. Its a little intense to say the least real heave coffee and chocolate notes but pretty darn good.

BTW: I read the orginal recipe wrong and bought way to much barley and black paten. It called for 1/2 of what I used but it still is drinkable In fact I will probably have 2 or 3 more today. I have a brown ale that I brewed thats been in the bottle for 3 weeks that i stayed out of so one is in the fridge now.