I recently brewed the following recipe and I am looking for some help on troubleshooting what seems to be a sweetness issue with the beer. It's very slight and may actually be the hop flavors but I just wanted some others experiences with brewing with simcoe.
Here is the recipe
Batch Size 5.5 Gallons
12 lbs 2 Row
1 lb Crystal 40
.5 lb Carapils
2 lbs of dextrose at start of the boil
Mashed @ 149 for 3 Hours (needed to mash long due to schedule)
4.5 Gallons of Mash Water at Dough In
Mashed out at 170
Sparged with 4.5 Gallons of 170
Drained about 7.25 Gallons into the Kettle
Boil Time 60 Minutes
Hop Schedule (all pellets)
1 oz Simcoe @ 60
1 oz Simcoe @ 15
1 oz Simcoe @ 5
Yeast Nutrient and Irish Moss added at 15 Minutes (standard amounts)
Immersion Chilled to 180 Degrees
1 oz of Simcoe @ 180 (HopStand) for 15 minutes
Cooled to 62 Degrees and aerated for 3 minutes with wine degausser and electric drill
OG (Post Boil) - 1.070 (@62 degrees)
Pitched 2 Packs of US05 (did not rehydrate)
Fermented at 62 Degrees for
Dryhopped at Day 11 (1 oz Simcoe) - Took a gravity reading and got 1.010
Let the wort ferment out on the dry hopped Simcoe for 7 more days
Final Gravitiy - 1.005
Kegged at 19PSI (Force Carb)
After carbonating for a couple days it tastes really strong of grapefruit. The beer finished quite dry at 1.005 but it's still got a sweet taste to it. Is this the hop? I know a majority of the hops were added late in the boil but I wouldn't think it would give me a sweet taste, just more floral.
I was hoping for more IBUs but I calculated this one at 63 IBUs, probably should have gone for more like 90 or 100.
Any thoughts as to why I might be getting some sweetness in this beer vs more bitterness.
Could it be from the dextrose? the mash temp and dextrose addition definately dried out the beer and with carbonation it has a medium body to it. I just can't figure out if what I am tasting is normal from the ingredients or something flawed in the recipe or process.
It's definately higher ABV - 8-9% - the yeast didn't stall out but I know pitching them unhydrated hurts their vitality and at the rate of 2 packs I just figured I would still have enough. Maybe I underpitched it a bit but I would expect more phenolics from that not sweetness.
Did I use too much corn sugar as a % of the grain bill or is this all normal?
Thanks for any feedback.
Louisbrew
Here is the recipe
Batch Size 5.5 Gallons
12 lbs 2 Row
1 lb Crystal 40
.5 lb Carapils
2 lbs of dextrose at start of the boil
Mashed @ 149 for 3 Hours (needed to mash long due to schedule)
4.5 Gallons of Mash Water at Dough In
Mashed out at 170
Sparged with 4.5 Gallons of 170
Drained about 7.25 Gallons into the Kettle
Boil Time 60 Minutes
Hop Schedule (all pellets)
1 oz Simcoe @ 60
1 oz Simcoe @ 15
1 oz Simcoe @ 5
Yeast Nutrient and Irish Moss added at 15 Minutes (standard amounts)
Immersion Chilled to 180 Degrees
1 oz of Simcoe @ 180 (HopStand) for 15 minutes
Cooled to 62 Degrees and aerated for 3 minutes with wine degausser and electric drill
OG (Post Boil) - 1.070 (@62 degrees)
Pitched 2 Packs of US05 (did not rehydrate)
Fermented at 62 Degrees for
Dryhopped at Day 11 (1 oz Simcoe) - Took a gravity reading and got 1.010
Let the wort ferment out on the dry hopped Simcoe for 7 more days
Final Gravitiy - 1.005
Kegged at 19PSI (Force Carb)
After carbonating for a couple days it tastes really strong of grapefruit. The beer finished quite dry at 1.005 but it's still got a sweet taste to it. Is this the hop? I know a majority of the hops were added late in the boil but I wouldn't think it would give me a sweet taste, just more floral.
I was hoping for more IBUs but I calculated this one at 63 IBUs, probably should have gone for more like 90 or 100.
Any thoughts as to why I might be getting some sweetness in this beer vs more bitterness.
Could it be from the dextrose? the mash temp and dextrose addition definately dried out the beer and with carbonation it has a medium body to it. I just can't figure out if what I am tasting is normal from the ingredients or something flawed in the recipe or process.
It's definately higher ABV - 8-9% - the yeast didn't stall out but I know pitching them unhydrated hurts their vitality and at the rate of 2 packs I just figured I would still have enough. Maybe I underpitched it a bit but I would expect more phenolics from that not sweetness.
Did I use too much corn sugar as a % of the grain bill or is this all normal?
Thanks for any feedback.
Louisbrew