Unintentional spicy flavor

[StormesABrewin]

I've been brewing for less than a year with mixed results. I brew both extract recipes and BIAB on an electric stove in my kitchen. Here's my dilemma:
I recently brewed an extract cream ale. Pretty normal brew day. When I tried the first one after ferm, carb and conditioning, I was pleased that it was nice a smooth at first. When it hit the back of my tongue, and on the way down, I had a spicy, black pepper kind of flavor. This isn't the first batch that this has happened with. It also happened with a saison I did (my first attempt at brewing).

Both were extract recipes. I looked at both to see if there was a commonality between the two that would explain the spiciness. There were none.

I know the ingredients were fresh. The two batches were also brewed about 8 months apart. I've borderline anal about cleaning and sanitizing.

My BIAB batches have been fine. I've done a few other extracts and they've been OK too. With extract, I can do 5 gallon batches but on 2 1/2 with BIAB, due to a 7 gallon pot and electric stove.

Question: would carmelization of the LME or other sugars cause this? Any other ideas?

All help/suggestions would be greatly appreciated.

 

[JPrather]

In this case, and in general, you'll probably want to go ahead and post the recipes just so people can take a look. That being said...

I'm not sure if this is something that is possible from extract cooking, but the best way I can think of to troubleshoot this, is to do another similar extract batch using the late extract method (assuming you aren't already). All that means is to add no more than about 25% of your extract at the beginning of the boil, and add the rest in the last 15 minutes or less.

Then, obviously compare and see if that lessens or eliminates that flavor.

Note: You may get better hop utilization that way, and may need to adjust your hops accordingly.

 

[StormesABrewin]

I normally do a late extract addition but at about a 40%/60% ratio.

I'll post recipes later.


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