xumbi
Well-Known Member
So I brewed my first batch on 12/29 with a good friend of mine who has been homebrewing for 6 years. I wanted to try for an IPA, and he helped me come up with the recipe:
Malt:
6 lbs Light DME
0.5 lbs CaraMunich
0.5 lbs American two-row
Stepped grains at 155 for 20 minutes
Hops (all pellets):
1 oz @ 60 min of Nugget
1 oz @ 10 min of Chinook
1 oz @ 0 min of Fuggles
2 oz of Fugges dry-hopped after 1 week
Safale S-04
Fermented at ~62-68 for 2 weeks.
This past weekend I bottled, after being in the primary fermenter for 2 weeks (I didn't secondary ferment).
Along the way I've been taking samples and it has been consistently extremely bitter, so bitter that it's really undrinkable. I just tried a bottle last night and had to dump the whole thing it was so nasty. The only way I can describe the taste is that nasty bitter flavor that stale coffee has, or when you leave a tea bag in tea for too long. So now I'm trying to figure out where I went wrong so that I don't repeat the same mistake for the next batch.
My first guess is that when I stepped the grains I shouldn't have squeezed out the bag. My friend suggested this, but from what I've read this can extract the unwanted "tannins" from the malt and add unpleasant bitterness.
My second guess is that keeping the beer in the primary fermenter for two weeks caused it to pull in off flavors from the trub. However, I know a lot of homebrewers only primary ferment, so I'm not sure.
Something else that I found strange is that there is basically no aroma at all from this beer. I would think all the hops I added at flame out and dry-hopping I would have some very apparent aromas, but really nothing comes through.
Is there anything that stands out in my recipe as a mistake?
Thanks!
Malt:
6 lbs Light DME
0.5 lbs CaraMunich
0.5 lbs American two-row
Stepped grains at 155 for 20 minutes
Hops (all pellets):
1 oz @ 60 min of Nugget
1 oz @ 10 min of Chinook
1 oz @ 0 min of Fuggles
2 oz of Fugges dry-hopped after 1 week
Safale S-04
Fermented at ~62-68 for 2 weeks.
This past weekend I bottled, after being in the primary fermenter for 2 weeks (I didn't secondary ferment).
Along the way I've been taking samples and it has been consistently extremely bitter, so bitter that it's really undrinkable. I just tried a bottle last night and had to dump the whole thing it was so nasty. The only way I can describe the taste is that nasty bitter flavor that stale coffee has, or when you leave a tea bag in tea for too long. So now I'm trying to figure out where I went wrong so that I don't repeat the same mistake for the next batch.
My first guess is that when I stepped the grains I shouldn't have squeezed out the bag. My friend suggested this, but from what I've read this can extract the unwanted "tannins" from the malt and add unpleasant bitterness.
My second guess is that keeping the beer in the primary fermenter for two weeks caused it to pull in off flavors from the trub. However, I know a lot of homebrewers only primary ferment, so I'm not sure.
Something else that I found strange is that there is basically no aroma at all from this beer. I would think all the hops I added at flame out and dry-hopping I would have some very apparent aromas, but really nothing comes through.
Is there anything that stands out in my recipe as a mistake?
Thanks!