andy6026
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I brewed the recipe below (Edwort's Pale Ale) and it has conditioned for 3 weeks. I only left it in the fridge for about 8 hours before opening the first. It seems to have a really sharp malty bite to it. Why? This was my second AG batch ever, so I'd really like to figure out how to brew great beer sooner rather than later. So far only 1 batch has been really outstanding.
I crushed the grains, if anything, slightly under-crushed. The mash seemed to go fine (At first it missed by a few degrees but within minutes I added boiling water and it it held at 152 for an hour). I recirculated several quarts, and sparged at the indicated temp. However, I didn't allow the sparge water to rest in the tun for 10 minutes, I drained pretty much as it went in (I hadn't yet realized I was supposed to). The boil then seemed to go fine, I added the hops per schedule. I pitched rehydrated yeast at 70F. I fermented for 3 weeks at about 66-68 F (actual beer temp, not ambient temp) without issue until FG was stable. My OG was 150, my FG 110.
The only thing I can think of that may be a problem is that I'm not confident that my thermometer that I use in the mash process is accurate. Is this likely the issue?
So, my question is... there's a sharp malty bite in the taste (and it lingers in the after-taste), and I'd like to know why. I'm sure it's not intended by the recipe, but is something in my brewing practice that I would definitely like to correct.
Here's the recipe - it's apparently invented by one of the mod's here. Thanks in advance!
Edwort's Pale Ale
All Grain Version
Beer Style: American Pale Ale
Batch Size: 5.5 gallons
Original Gravity: 1.051
Final Gravity: 1.011
Bitterness: 39 IBU
Boiling Time: 60 minutes
Color: 5 SRM
Alcohol: 5.24% ABV
Ingredients
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
1.0 oz. Cascade (6.6%) boil for 60 min.
0.5 oz. Cascade (6.6%) boil for 30 min.
0.25 oz. Cascade (6.6%) boil for 15 min.
0.25 oz. Cascade (6.6%) boil for 5 min.
Danstar Nottingham Ale Yeast.
Directions Mash all grains for 60 minutes at 152 degrees. Drain the runnings into the boil kettle, recirculating the first quart or so back into the mash. Sparge with 175F degree water and boil for 60 minutes adding hops at the schedule above. Chill to 70 to 75 degrees before pitching yeast.
Fermentation
Use 1 Package of Nottingham Dry Yeast and ferment for 10 Days at 68 Degrees.
I crushed the grains, if anything, slightly under-crushed. The mash seemed to go fine (At first it missed by a few degrees but within minutes I added boiling water and it it held at 152 for an hour). I recirculated several quarts, and sparged at the indicated temp. However, I didn't allow the sparge water to rest in the tun for 10 minutes, I drained pretty much as it went in (I hadn't yet realized I was supposed to). The boil then seemed to go fine, I added the hops per schedule. I pitched rehydrated yeast at 70F. I fermented for 3 weeks at about 66-68 F (actual beer temp, not ambient temp) without issue until FG was stable. My OG was 150, my FG 110.
The only thing I can think of that may be a problem is that I'm not confident that my thermometer that I use in the mash process is accurate. Is this likely the issue?
So, my question is... there's a sharp malty bite in the taste (and it lingers in the after-taste), and I'd like to know why. I'm sure it's not intended by the recipe, but is something in my brewing practice that I would definitely like to correct.
Here's the recipe - it's apparently invented by one of the mod's here. Thanks in advance!
Edwort's Pale Ale
All Grain Version
Beer Style: American Pale Ale
Batch Size: 5.5 gallons
Original Gravity: 1.051
Final Gravity: 1.011
Bitterness: 39 IBU
Boiling Time: 60 minutes
Color: 5 SRM
Alcohol: 5.24% ABV
Ingredients
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
1.0 oz. Cascade (6.6%) boil for 60 min.
0.5 oz. Cascade (6.6%) boil for 30 min.
0.25 oz. Cascade (6.6%) boil for 15 min.
0.25 oz. Cascade (6.6%) boil for 5 min.
Danstar Nottingham Ale Yeast.
Directions Mash all grains for 60 minutes at 152 degrees. Drain the runnings into the boil kettle, recirculating the first quart or so back into the mash. Sparge with 175F degree water and boil for 60 minutes adding hops at the schedule above. Chill to 70 to 75 degrees before pitching yeast.
Fermentation
Use 1 Package of Nottingham Dry Yeast and ferment for 10 Days at 68 Degrees.