Smokey phenols?? Belgian Dark Strong

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Javaslinger

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I brewed up a Belgian Dark Strong and I'm getting some not-entirely unpleasant, but out of style, smokey phenols. Wondering where the heck they came from???

Wyeast 1214 at 66F and slowly ramped up to 72. Definitely did not get out of the yeast comfort zone. OG 1.083 FG 1.010. 2L Starter (should have been plenty)

Magnum bittering charge at 60 and an oz of Hallertauer Mittelfrueh at to min.

Bottled this to age a bit. Any idea if these will go away with time?
 
I brewed up a Belgian Dark Strong and I'm getting some not-entirely unpleasant, but out of style, smokey phenols. Wondering where the heck they came from???

Wyeast 1214 at 66F and slowly ramped up to 72. Definitely did not get out of the yeast comfort zone. OG 1.083 FG 1.010. 2L Starter (should have been plenty)

Magnum bittering charge at 60 and an oz of Hallertauer Mittelfrueh at to min.

Bottled this to age a bit. Any idea if these will go away with time?
What was your grain bill? Did you use any peated malt or Belgian candy sugar?
 
No peated malt, but I did use 1lb D90, 1lb D45 and 1lb of succanant.

Could be the sucanat. IIRC, there is quite a bit of molasses in that. Molasses can introduce some odd flavors based on the drinker.
 
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