So I just kegged two of my first all-grain batches. I was very excited until I tasted them... it just tasted "off". It's hard to describe.
It's bitter but not too bitter, but that could just be the hops. Almost an astringent/tannin flavor on the aftertaste. Not all that pleasant. Almost grainy - like an unfermented wort taste, without the sweetness.
My temps during the mash never went over 150 (strike water was around 166 on both batches).
My batch sparge water was heated to about 170 on the first batch and 180 on the second and added for about 5-10 minutes before draining.
Fermentation temps never went about 68f ambient.
I used campden on both batches to eliminate chloramines...
The off flavor is much worse on the SNPA clone of the two beers but it's the same bad taste.
All my volumes were nearly bang-on. There's only a few things I can think of:
1. I kegged this batch after just about 1.5 - 2 weeks. My gravity readings were bang on and apparently these recipes were designed to be quick-turnaround so I went with it. Maybe it's still very green?
2. I used Amarillo hops, which I've never used before since they were out of Cascade... no clue if maybe I just don't like the taste of this hop?
First recipe was a take on edwort's haus ale:
2.2 lbs vienna malt
0.55 lbs crystal 40
8.8 lbs pale 2-row
Amarillo - 1oz/0.5/0.25/0.25 @ 60/30/15/5 min
Nottingham yeast
mash @ 150 for 60
Second was a take on BierMuncher's SNPA clone Nierra Sevada (that I reversed the bittering/aroma hops on, oops):
10 lbs 2-row
0.55 lbs crystal 60
0.55 lbs cara-pils
1oz amarillo @ 60
0.5/0.5/0.5 northern brewer @ 15/10/5 min
Safale us-05
mash @ 150 for 60 min
Obviously the recipes aren't 1:1 from the sources I took them from due to ingredient availability and minor tweaking for my purposes and such but...
Anyone have any clues?
I took detailed notes on both recipes if there's anything I didn't include above that would help...
It's bitter but not too bitter, but that could just be the hops. Almost an astringent/tannin flavor on the aftertaste. Not all that pleasant. Almost grainy - like an unfermented wort taste, without the sweetness.
My temps during the mash never went over 150 (strike water was around 166 on both batches).
My batch sparge water was heated to about 170 on the first batch and 180 on the second and added for about 5-10 minutes before draining.
Fermentation temps never went about 68f ambient.
I used campden on both batches to eliminate chloramines...
The off flavor is much worse on the SNPA clone of the two beers but it's the same bad taste.
All my volumes were nearly bang-on. There's only a few things I can think of:
1. I kegged this batch after just about 1.5 - 2 weeks. My gravity readings were bang on and apparently these recipes were designed to be quick-turnaround so I went with it. Maybe it's still very green?
2. I used Amarillo hops, which I've never used before since they were out of Cascade... no clue if maybe I just don't like the taste of this hop?
First recipe was a take on edwort's haus ale:
2.2 lbs vienna malt
0.55 lbs crystal 40
8.8 lbs pale 2-row
Amarillo - 1oz/0.5/0.25/0.25 @ 60/30/15/5 min
Nottingham yeast
mash @ 150 for 60
Second was a take on BierMuncher's SNPA clone Nierra Sevada (that I reversed the bittering/aroma hops on, oops):
10 lbs 2-row
0.55 lbs crystal 60
0.55 lbs cara-pils
1oz amarillo @ 60
0.5/0.5/0.5 northern brewer @ 15/10/5 min
Safale us-05
mash @ 150 for 60 min
Obviously the recipes aren't 1:1 from the sources I took them from due to ingredient availability and minor tweaking for my purposes and such but...
Anyone have any clues?
I took detailed notes on both recipes if there's anything I didn't include above that would help...