Pumpkin Ale tastes tart...Just curious what happened

[blackdragon82]

I made my first all-grain pumpkin ale a little over 2 weeks ago. When I tried it the other day it was tart at the finish. Its fully fermented down with no signs of infection. I used WLP005 british ale yeast, because I liked the maltyness that came through with my porter and thought it would work well with my pumpkin ale. Here is my recipe

Beer Profile


Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 7.7 %
Bitterness: 22.2 IBU Calories: 325 cal/pint
Est Color: 14.3 SRM

13.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 86.7 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.7 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.7 %
1.00 oz Hallertauer [4.60%] (60 min) Hops 13.8 IBU
1.00 oz Hallertauer [4.60%] (20 min) Hops 8.4 IBU
0.25 oz Cloves (Boil 5.0 min) Misc
0.25 oz Nutmeg (Boil 5.0 min) Misc
0.50 oz All Spice (Boil 5.0 min) Misc
1.00 oz Cinnamon Stick (Boil 5.0 min) Misc
45.00 oz Pumpkin (Mash 5.0 min) Misc
1 Pkgs British Ale Ale (White Labs #WLP005) [Starter 1035 ml] Yeast-Ale


The mash was a little over an hour (like 70min) at 153
Iodine test came out fine without changing black or dark purple.

I don't taste much of the spices but I added some more in my tasting glass and it tasted great!! So I'm going to make a spice tea and add it to my secondary. Like I said the tartness isn't that bad but its just not great with a pumpkin ale. It reminds me a lot like Dogfish Heads Festina Peche.

Any help would be great!

 

[bottlebomber]

The tart flavor will go away. Im not sure why, but many of my brews exhibit tart flavors when they're new. One was so intense I almost dumped the batch, and a month later - gone. I think it has something to do with yeast interaction with water chemistry.