New off flavor I have never tasted.

Just pulled my belgian trippel from the cellar and it tastes burnt? Kid of like what a black ember from a firepit smells like. Or if you are camping and what your clothes smell like the next day. I can only assume that this is similar to an astringetn flavor.

This is the recipe.

34 lbs 13.1 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 88.13 %
2 lbs 1.4 oz Carapils (Briess) (1.5 SRM) Grain 5.29 %
2.65 oz Tradition [6.00 %] (60 min) Hops 19.1 IBU
1.50 oz Saaz [2.66 %] (15 min) Hops 2.4 IBU
3.90 oz Spalter [1.70 %] (15 min) Hops 3.9 IBU
0.65 items Campden Tablet (Mash 60.0 min) Misc
0.65 tsp Irish Moss (Boil 10.0 min) Misc
2.60 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.60 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 lbs 9.6 oz Candi Sugar, Clear (0.5 SRM) Sugar 6.58 %
2 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.079 SG
Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 8.15 % Actual Alcohol by Vol: 8.38 %
Bitterness: 25.4 IBU Calories: 360 cal/pint
Est Color: 5.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 36.91 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 11.45 gal of water at 163.3 F 151.0 F
10 min Mash Out Add 7.38 gal of water at 198.5 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 77.0 days
Storage Temperature: 55.0 F

Notes

Stuck sparge... After messing with it for an hour, emptied, cleaned and started over. Ended up doing 30 minutes at 150 degrees after an hour and a half at 140-142.
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In summary... I have made this recipe in a 5 gallon batch on a different water source and it was great. I did have a stuck sparge and it took an hour to get it unstuck. It was stuck at 142, so not too hot. I treated the water for chorine and chloramine and ph 5.2. I know about further water treatments but have never had issues and even just finished drinking a kolsch that was made later with same treatments. It is the same grain mill as the kolsch. I made a huge starter using mr malty numbers.

I am gonna throw it back in the cellar for 6 months and see what happens...

Just tasted it again, and it went down the drain. That taste would have never faded....

You didn't smell anything? Maybe they sent you smoked malt instead of carapils

I didn't smell anything until 7 days of fermentation. The grains didn't smell like aything unusual. I milled them myself and would assume I could smell that. I does seem like that was the flavor. Kind of a liquid smoke quality.

Hmm, that is really odd, any chance someone ruined your beer on purpose?

Nope

Just remembered that when I brewed this one of my heating elements was on and dry! Hoped everything would be okay and promptly forgot until today when dwelling on this. Has got to be the problem. Makes perfect sense