Stout recipe results

[akinsgre]

I just make a Stout with my own recipe. It has a good stout flavor with some fruitiness. I'm wondering what might have caused the fruitiness (It's OK to drink, but the fruitiness isn't my favorite quality)

10 lbs Dark Munich
.5 Chocolate
.75 Patent
.5 Carapils
2 Crystal 60

1 oz Nugget at 60
1 oz Nugget at 30
1 oz Cascade at 5

California Yeast (White Labs)

Mash at 154 for 60 minutes
Sparge at 168

OG 1048 FG 1018

 

[shauntraxler]

I just make a Stout with my own recipe. It has a good stout flavor with some fruitiness. I'm wondering what might have caused the fruitiness (It's OK to drink, but the fruitiness isn't my favorite quality)

10 lbs Dark Munich
.5 Chocolate
.75 Patent
.5 Carapils
2 Crystal 60

1 oz Nugget at 60
1 oz Nugget at 30
1 oz Cascade at 5

California Yeast (White Labs)

Mash at 154 for 60 minutes
Sparge at 168

OG 1048 FG 1018

Fruitiness is usually derived from the yeast, one way or another. I'm not overly familiar with WL Cal. Ale yeast, but it's possible that you fermented too hot and are drinking esters produced. Most often, if you ferment hot fruity esters can be formed.

If you controlled your ferm temp well, it's possible what you're getting is the subtle citrus flavors from the cascade.

Other than that, I have no idea. But hey, let it age, I bet it will mellow with time.

 

[akinsgre]

I don't think it's the cascade. I've had enough of that that I think I'd recognize the taste

It might be the yeast (temp, or just the favor) Interested what other people might think.