Hey guys, brewed a batch of Bitter 2 weeks ago:
5 gal batch:
6lbs marris otter
0.5lbs crystal 15
0.5 lbs crystal 80
0.5 lbs biscuit
Total : 7.5lbs
Mash ph: 5.29 (added 2teaspoon gypsum and 1teaspoon epsom, my water is pretty soft
O.G.: 1.040 @ 5.8gallons
Hops: 1oz EKG & 1oz fuggles @ 60min
0.5oz EKG @ 10min
0.5oz EKG & 0.5oz fuggles @ 5min
Pitched 0.8L starter of WLP002 (english ale)
180billion cells
Fermented @ 66-68 deg for 5 days
68-70 deg for 9 days
Took a sample @ 2 weeks:
S.G. : 1.009
Taste: I ONLY TASTE APPLE CIDER (wlp002 i supposed) and really subdued/watery maltiness, no caramel, biscuit, grainyness, nuttyness.
Do you guys have any idea where i could have messed up?
Can I save the batch (still in fermenter)?
5 gal batch:
6lbs marris otter
0.5lbs crystal 15
0.5 lbs crystal 80
0.5 lbs biscuit
Total : 7.5lbs
Mash ph: 5.29 (added 2teaspoon gypsum and 1teaspoon epsom, my water is pretty soft
O.G.: 1.040 @ 5.8gallons
Hops: 1oz EKG & 1oz fuggles @ 60min
0.5oz EKG @ 10min
0.5oz EKG & 0.5oz fuggles @ 5min
Pitched 0.8L starter of WLP002 (english ale)
180billion cells
Fermented @ 66-68 deg for 5 days
68-70 deg for 9 days
Took a sample @ 2 weeks:
S.G. : 1.009
Taste: I ONLY TASTE APPLE CIDER (wlp002 i supposed) and really subdued/watery maltiness, no caramel, biscuit, grainyness, nuttyness.
Do you guys have any idea where i could have messed up?
Can I save the batch (still in fermenter)?