Wischylini
Member
- Joined
- May 19, 2014
- Messages
- 9
- Reaction score
- 0
I just took a sip of my fourth finished BIAB beer, and once again it ended up tasting very soapy.
I've brewed a pale ale, two brown ales, and lastly one porter-esque beer.
Now, the one thing they all have in common is that they don't taste very "beery", and taste soapy, with a clove aroma. The dark malts I used in my dark ale were barely noticeable, and there wasn't much to distinguish it tastewise from the pale ale I made, even though my pale ale had a very different grist.
The recipe I used for my last beer:
45% Dark Munich
31% Pale Ale
9% Rye (malt, not flaked)
7.5% Special B
7.5% Black malt
The IBU I aimed for, using Brewersfriend's recipe calculator, was 40, and I used Summit and Perle, at a 2:1 ratio (mostly Summit).
My yeast of choice for this one, was Mangrove Jack's M03 Dark Ale, but I've also used S-33, with the exact same taste and aroma profile.
This particular beer had been bottle conditioned for two weeks, then sat in the fridge for a week before I tasted it. It's well carbonated and had a nice head.
So, can anyone spot anything I might be doing wrong? (Please ask if there's anything relevant I've forgotten to mention)
I've brewed a pale ale, two brown ales, and lastly one porter-esque beer.
Now, the one thing they all have in common is that they don't taste very "beery", and taste soapy, with a clove aroma. The dark malts I used in my dark ale were barely noticeable, and there wasn't much to distinguish it tastewise from the pale ale I made, even though my pale ale had a very different grist.
The recipe I used for my last beer:
45% Dark Munich
31% Pale Ale
9% Rye (malt, not flaked)
7.5% Special B
7.5% Black malt
The IBU I aimed for, using Brewersfriend's recipe calculator, was 40, and I used Summit and Perle, at a 2:1 ratio (mostly Summit).
My yeast of choice for this one, was Mangrove Jack's M03 Dark Ale, but I've also used S-33, with the exact same taste and aroma profile.
This particular beer had been bottle conditioned for two weeks, then sat in the fridge for a week before I tasted it. It's well carbonated and had a nice head.
- I've mashed all my beers at 64C/147.2F (Yes, I know this is very low for a porter, but I like my beer dry)
- Water/grain ratio of ~2L/kg / ~1.25qt/lb
- I've checked for complete conversion using iodine and a glass (All four times, I've had complete conversion within an hour)
- I mash out at 73C/163.4F
- All my beers were fermented at 19C/66.2F
- FG stopped at ~6P/1.024 after two weeks, which was slightly above the expected 5P/1.02, but no one seems to hit their expected FG when using the yeast I used.
- Primed with table sugar dissolved in boiling water
- I make sure that carboys and bottles are cleaned properly, before I sterilize them with Starsan (diluted according to the instructions on the label)
- I make 2 gallon batches
- I do manage to cool the wort fairly fast (~30 minutes)
- I haven't noticed signs of infection
- Nor have I noticed any signs of the soapy taste fading, even after months have passed
So, can anyone spot anything I might be doing wrong? (Please ask if there's anything relevant I've forgotten to mention)