bumstigedy
Member
Hi all,
Need some help determining the source of a vegetal flavor I encountered with a dry stout. The grain bill was as follows:
Maris Otter: 70%
Flaked Barley: 20%
Roasted Barley: 10%
I put this in a few competitions and every judge said it was vegetal; a few cited DMS. I only boiled for 60 minutes and it was a little on the weak side. My theory is that with such a high amount of flaked barley I should have boiled vigorously for 90 minutes. What are your thoughts?
Ruling out the following:
1. infection - since it didn't get worse with time
2. slow cooling - cooled very quickly to temperatures below DMS forming range. Used IWC with wort recirculation and groundwater temperature was cold as this was in February
3. Hops - only a 60 minute bittering addition
The only other thing I will mention is that I ground the roasted barely very fine with a coffee grinder as this is what the recipe called for.
Need some help determining the source of a vegetal flavor I encountered with a dry stout. The grain bill was as follows:
Maris Otter: 70%
Flaked Barley: 20%
Roasted Barley: 10%
I put this in a few competitions and every judge said it was vegetal; a few cited DMS. I only boiled for 60 minutes and it was a little on the weak side. My theory is that with such a high amount of flaked barley I should have boiled vigorously for 90 minutes. What are your thoughts?
Ruling out the following:
1. infection - since it didn't get worse with time
2. slow cooling - cooled very quickly to temperatures below DMS forming range. Used IWC with wort recirculation and groundwater temperature was cold as this was in February
3. Hops - only a 60 minute bittering addition
The only other thing I will mention is that I ground the roasted barely very fine with a coffee grinder as this is what the recipe called for.