No flavor from specialty grains?!

[DanH]

On my last two batches (both 5 gallon full boil extract batches), I have gotten very little flavor from my steeping grains. I steeped them at around 170 (probably a little high) in about 1 gallon or so of water. Both batches tasted about the same (one a Scottish, the other a brown). Any help would be appreciated.

 

[Yooper]

On my last two batches (both 5 gallon full boil extract batches), I have gotten very little flavor from my steeping grains. I steeped them at around 170 (probably a little high) in about 1 gallon or so of water. Both batches tasted about the same (one a Scottish, the other a brown). Any help would be appreciated.

It depends on the recipe, but if a Scottish ale and a brown ale tastes about the same, I think something else (water chemistry especially) is going on.

 

[DanH]

It baffles me. I use store bought spring water. It tastes good, but it seems that I only really taste the light LME.

 

[Yooper]

It baffles me. I use store bought spring water. It tastes good, but it seems that I only really taste the light LME.

Instead of "spring water", try reverse osmosis or distilled water. Then follow a good quality recipe, including good quality yeast at no higher than 65 degrees fermentation temperature. There should be a distinct difference.

 

[helibrewer]

On my last two batches (both 5 gallon full boil extract batches), I have gotten very little flavor from my steeping grains. I steeped them at around 170 (probably a little high) in about 1 gallon or so of water. Both batches tasted about the same (one a Scottish, the other a brown). Any help would be appreciated.

A look at the two recipes might help us too....

 

[DanH]

A look at the two recipes might help us too....

They are both MoreBeer kits. American Brown Ale and Scottish 60 Shilling.