Partial Mash - Caramel Finished Brew

[WBW]

I've been struggling a bit with the end result of my last several batches of homebrew. They tend to finish with a too sweet, overly present taste of caramel. In particular, I've noticed it with my IPA's but my latest batch (Irish red ale) had it as well. Note - I'm aware this profile of caramel is common in red ales but it seemed very similar to the profile I got in my last few IPA's.

I brew 5 gallon batches, partial mash with a standard carboy. I've haven't noticed anything unusual with my brewing, fermentation or bottling processes.

Any thoughts on where I may be going a bit off track? Thx!

 

[Yooper]

Well, of course the recipe can be at fault, as sometimes a caramel flavor comes from the caramel/crystal malts in the recipe. But one of the things that surprises many people is that oxidation can create those flavors as well- often a caramelly note, or a sherry type of note, or almost a brandy type of sweetness.

If you didn't use crystal/caramel malt in the IPAs, the first thing I'd think of is oxidation. If there is crystal/caramel malt in the recipe, that's the first thing I'd consider if the amount of crystal malt is significant.

 

[WBW]

Thanks for the insight Yooper! The sherry/brandy type of sweetness you noted is a spot on description. The recent recipes did have some caramel/crystal malts in the LME/grain blend (primarily Gold malt extract). That said, I've brewed many times with Gold LME & didn't experience this strong caramel flavor profile. I tend to think it's something else (like the oxidation callout).

What would be some common causes of oxidation? I rock my primary fermenter for a minute after filling with my wort to aerate but otherwise try to take caution to over-exposure to air throughout the rest of the cycle. Thx!

 

[Jimbodaman]

Sometimes the LME/DME is old and can put off some oxidation type flavors, just something to double check.