brewdownunder
Member
Hi, ive recently started doing full boil extract recipes with steeping grains and the taste is absolutly disgusting, its a bitter chemical poison like taste, not infected but just really chemical! I use starsan and sanitise correctly. I have no idea what ive done wrong. I would really appreciate some help...
Heres the recipe: 6gallon start volume in a s/steel pot.
250g Carahell steeped 30min @ 65.5 celcius (150f) (in 2 litres of water)
1 kg DME added at the start of boil
50g Tettnanger @ start of boil
28g Hallatau @ 30 min
15g Tettnanger @ 5 min
15g Hallatau @ 5 min
1 x whirlfloc tablet @ 15 min
1/2 tsp yeast nutrient @ 10 min
1.7kg Briess Dried pilsen malt extract added late about 5 min before flameout
I used a copper immersion chiller, siphoned into fermenter and pitched wyeast czech pilsner liquid yeast activator ( starter)
SG 1048 FG 1014
Pretty much all the cold break went into the fermenter as it never really formed in the pot.
Brewed in a temp controlled fridge at 7-8 celcius for 3 1/2 weeks, performed d rest @ 15 celcius for 48hrs then crash cooled and racked to keg.
Innitial taste is just wrong.
Its an identical taste that the first full boil recipe i did had which used 2.7 kg Briess pilsen malt extract with different hops and different steeped grains, also tasted horrid and had to be dumped.
I cant understand what the problem is, one thing is my boil was not vigourous and merely just at boiling point. and i didnt let it settle in the pot to form cold break before transfering to fermenter so there ended up being quite a bit of break material at the bottom. Cheers in advance . Ken.
Heres the recipe: 6gallon start volume in a s/steel pot.
250g Carahell steeped 30min @ 65.5 celcius (150f) (in 2 litres of water)
1 kg DME added at the start of boil
50g Tettnanger @ start of boil
28g Hallatau @ 30 min
15g Tettnanger @ 5 min
15g Hallatau @ 5 min
1 x whirlfloc tablet @ 15 min
1/2 tsp yeast nutrient @ 10 min
1.7kg Briess Dried pilsen malt extract added late about 5 min before flameout
I used a copper immersion chiller, siphoned into fermenter and pitched wyeast czech pilsner liquid yeast activator ( starter)
SG 1048 FG 1014
Pretty much all the cold break went into the fermenter as it never really formed in the pot.
Brewed in a temp controlled fridge at 7-8 celcius for 3 1/2 weeks, performed d rest @ 15 celcius for 48hrs then crash cooled and racked to keg.
Innitial taste is just wrong.
Its an identical taste that the first full boil recipe i did had which used 2.7 kg Briess pilsen malt extract with different hops and different steeped grains, also tasted horrid and had to be dumped.
I cant understand what the problem is, one thing is my boil was not vigourous and merely just at boiling point. and i didnt let it settle in the pot to form cold break before transfering to fermenter so there ended up being quite a bit of break material at the bottom. Cheers in advance . Ken.